Grilled veggie pizza
June 30, 2012
June 30, 2012
Grilled veggies take on a sweet, smoky flavour and are delicious served on their own, tossed into a salad, rolled into a fajita or quesadilla or used as a pizza topping. Of course the pizza itself can be cooked on the grill, too – its high, direct heat simulates a pizza oven.
1 medium zucchini
1 small eggplant
1 red, orange or yellow bell pepper
olive or canola oil
1-2 garlic cloves, crushed
1 lb. (454 g) pizza dough, thawed if frozen
1/2 cup (125 ml) tomato or pizza sauce
4-6 thin slices prosciutto or salami, cut into strips (optional)
3-4 cups shredded mozzarella or other 750 ml-1 L meltable cheese
1. Thinly slice the zucchini and eggplant lengthwise and place the slices in a shallow dish. Cut the pepper lengthwise into quarters and remove the seeds; add to the dish with the eggplant and zucchini.
2. Drizzle with oil, add the garlic, sprinkle with salt and pepper and toss with your fingers to coat the veggies well. Set aside.
3. Preheat the grill to medium-high.
4. Lay all the veggies flat on the grill and cook, turning as needed, until they are tender and slightly charred on both sides. Put them back into the dish and set aside. Peel any blistered skins off the peppers and cut the wedges into strips.
5. Divide the pizza dough in half and roll each piece into a thin circle or oval (it doesn’t need to be perfectly shaped) on a lightly floured surface. Arrange grilled veggies, sauce and cheese beside the grill so it’s ready to go.
6. Carry the rolled dough outside on a cutting board and lift it directly onto the hot grill. Close the lid and let it cook for 2–3 minutes. After a minute or so, turn the crust with tongs if you have hot spots.
7. After another minute or so, open the lid and flip the crust over. It should be charred and golden on the bottom. Quickly spread the now cooked top with tomato sauce, top with veggies, prosciutto or salami (if using) and sprinkle with cheese.
8. Close the lid and cook for another 3–4 minutes, until the cheese is melted and the crust is golden on the bottom. Remove from the grill with tongs and place back on the cutting board.
9. Cut into wedges and serve immediately.
327 calories, 10.4 g fat (5 g saturated fat, 4.5 g monounsaturated fat, 1 g polyunsaturated fat), 15.9 g protein, 41.2 g carbohydrates, 27 mg cholesterol, 4.3 g fibre.
Originally published in ParentsCanada magazine, July 2012