There is no doubt that we all love pizza. If you haven’t had the chance to try a grilled pizza, this month you’re in luck and about to fall in love with pizza all over again. The grill gives a super light and crispy dough. One of each of the vegetables will be enough for 3-4 pizzas for you. So everyone wins with this one.
Summertime is all about barbecuing and spending time outside, so first things first.
On deck: Sizzling Summer Grilled Pizza
Author: Pizza today
Type of recipe: pizza
- (3) 8-ounce dough balls
- Goat cheese
- 1 large zucchini
- 1 large yellow squash
- 1 red pepper (roasted)
- Pesto vinaigrette
- Dill
- Turn on your grill and preheat to medium/high heat.
- The preparation is very easy… it is summer time after all. Cut the zucchini and squash on a knife or mandolin, then lay flat on a plate and drizzle with olive oil and season with salt and pepper. Add the zucchini and squash to the grill and cook on both sides. Return to the plate when you are done cooking.
- For the pesto vinaigrette, you will need 2 packed cups of fresh basil, 3 cloves of garlic, olive oil, a pinch of ground red pepper and 2 tablespoons of vinegar. I like champagne vinegar for this, but anything you like will do – and a squeeze of a quarter of a lemon to keep the pesto nice and green and bright.
- Blend together for 1 to 2 minutes, adding more oil if your pesto looks too dry.
- When you’re done blending, pour into a bowl and cover.
- To stretch the pizza, you can use a baking sheet or a half sheet pan turned over to make a flat surface.
- Oil your dough ball and pan, then work the dough flat using your fingertips and your stretching technique. I personally love to make it a bit oblong or oval. I think it adds some personality to the finished product. Also, more surface area on the grill means more grill marks and coals.
- Once your dough is stretched, carefully place it on the grill. You will see the batter begin to bubble and char almost immediately.
- Use tongs to gently loosen the dough from the grill and turn it in quarters to get a nice crosshatch marking.
- When the dough is nicely charred, remove it from the grill and top the grilled side with zucchini and squash.
- Sprinkle goat cheese and diced roasted red pepper and return the pizza to the grill.
- Give the pizza a quarter turn after a minute or so and continue cooking.
- When the pizza has visible grill marks on the bottom, use tongs to slide the pizza onto a wire rack.
- While on the grill, add basil pesto over the top of the pizza.
- Add some fresh dill sprigs, a few grates of Romano cheese and a drizzle of extra virgin olive oil.
- Cut and enjoy! Happy grilling this summer, everyone.
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