Grilled Garden Vegetable Pizza
I see no reason for hot muggy summer nights to put a damper on my delicious pizza consumption time Sure turning on the oven to the highest setting itll withstand to produce that crispy crispy crust would be a tasty choice It would also be an express ticket to sleeping on the couch the air conditioner is in the bedroom and my husband doesnt suffer the heat too gladly Enter old faithful the trusty grill If youve made pizza at home before then you know that heat is your friend You crank that oven up as high as you possibly can the idea being that you want a browned crust and melted cheese to happen quickly When grilling your pizza its important to be a bit more reserved with those gas knobs Since the heat of a grill is more direct than a traditional oven hanging out in the medium range is your ticket That is of course unless you love a charred pizza I didnt think so Now that you and pizza have been united in summertime backyard bliss the only decision left to make it to what should go on it Heres an idea
I see no reason for hot muggy summer nights to put a damper on my delicious pizza consumption time Sure turning on the oven to the highest setting itll withstand to produce that crispy crispy crust would be a tasty choice It would also be an express ticket to sleeping on the couch the air conditioner is in the bedroom and my husband doesnt suffer the heat too gladly Enter old faithful the trusty grill If youve made pizza at home before then you know that heat is your friend You crank that oven up as high as you possibly can the idea being that you want a browned crust and melted cheese to happen quickly When grilling your pizza its important to be a bit more reserved with those gas knobs Since the heat of a grill is more direct than a traditional oven hanging out in the medium range is your ticket That is of course unless you love a charred pizza I didnt think so Now that you and pizza have been united in summertime backyard bliss the only decision left to make it to what should go on it Heres an idea
- 1 teaspoon dried oregano
- 1 1/2 cups shredded mozzarella cheese
- 3 tablespoons olive oil
- 1 small sweet onion thinly sliced
- 2 tablespoons olive oil divided
- salt and ground black pepper
- zest and juice of half a lemon
- 1/2 cup toasted pumpkin seeds
- 1 small bunch cilantro (about 2 cups)
- splash of water as needed
- 1 red bell pepper sliced into matchsticks
- 1 medium zucchini halved and thinly sliced
- 2 cloves garlic finely chopped or grated
- pinch of crushed red pepper flakes plus more for garnish
- 1/4 cup all-purpose flour, as needed for dusting
- 1 pound whole-wheat pizza dough
- Carbohydrate 13.8011000023886 g
- Cholesterol 26.5600000224525 mg
- Fat 17.3215000126064 g
- Fiber 2.64324997367181 g
- Protein 16.6669000125779 g
- Saturated Fat 5.99044750478114 g
- Serving Size 1 1 serving (338g)
- Sodium 350.312875219379 mg
- Sugar 11.1578500287168 g
- Trans Fat 0.889338750562482 g
- Calories 268 calories
Step-by-step
- Prepare the pesto: In the bowl of a food processor, combine the pumpkin seeds, cilantro, lemon zest and juice. Pulse the machine a few times to chop up the ingredients. Turn the machine on and stream in the olive oil to make a smooth paste (use a few splashes of water if the oil wasn't enough to smooth out the mixture). Season the pesto with salt and pepper and set aside.
- Prepare the toppings: Place a medium saute pan over medium-high heat with 1 tablespoon of the olive oil. Add the bell pepper and onion to the pan and cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add the zucchini, garlic, red pepper flakes, and dried oregano to the pan and continue cooking until the zucchini is tender, 2 to 3 minutes more. Remove the pan from the heat and let the vegetables cool slightly.
- Preheat a gas grill to medium heat. Lightly dust a work surface with flour and roll out the pizza dough to about 1/4-inch thickness. Lightly brush one side with a bit of the remaining oil and then lay the oiled side down over the grill. Brush the dry side with the remaining olive oil. Cook the crust until the bottom is lightly charred and the dough is starting to puff up, 3 to 4 minutes. Slide the pizza dough off from the grill and onto a baking sheet and flip the dough over so that the grilled side is facing up.
- Spread the prepared pesto evenly over the grilled side of the dough. Scatter the cooked vegetables in an even layer over the pesto and then sprinkle the cheese over the vegetables. Slide the pizza back onto the grill, close the cover, and cook until the cheese is melted and bottom crust is deep golden brown and crispy, 4 to 6 minutes. Serve the pizza warm with additional red pepper flakes.
A Summer Evening's Delight: Grilled Garden Vegetable Pizza
Summer nights are meant for relaxation, not slaving away in a hot kitchen. This is why my go-to summer meal is often a grilled pizza. Forget the oven; let's take advantage of that beautiful summer heat and create a delicious pizza on the grill. The smoky char of the grill adds a unique flavor to the crust, taking it to another level. This Grilled Garden Vegetable Pizza recipe is my summer staple, a vibrant and flavorful creation that showcases the best of the season's bounty.
The beauty of this recipe is its adaptability. I love using fresh, seasonal vegetables – the brighter the colors, the better the pizza looks and tastes. Feel free to swap out ingredients based on your preferences and what’s readily available at your local farmer's market. One time I even threw in some grilled peaches and prosciutto—talk about a delicious twist! The pesto is a homemade marvel; it's simple to make, and the nutty flavor of pumpkin seeds pairs incredibly well with the sweetness of the roasted vegetables.
This pizza isn't just about taste; it's also about the experience. The warm summer air, the smell of grilling vegetables, the satisfying sizzle of the pizza crust—it's all part of the magic. The whole process is surprisingly quick and easy; even if you’re a beginner in the kitchen, you'll be able to pull this off. I often make this pizza for family gatherings or even a quiet night with a good book and a glass of wine. It’s truly the perfect companion for any summer occasion.
Why grilling is my secret weapon: I’ve been experimenting with different pizza-making techniques for years. While I adore a crispy oven-baked pizza, grilling opens up a whole new world of possibilities, particularly during summer. The direct heat of the grill ensures a beautifully charred crust, while the slightly lower temperature prevents the toppings from burning. You can achieve that perfectly crisp, yet tender, crust without overheating your kitchen—a huge win on those hot days!
Tips for grilling pizza perfection:
- Use high-quality ingredients: The fresher the ingredients, the better the pizza will taste. This recipe is a celebration of summer produce, so seek out the best tomatoes, zucchini, and bell peppers you can find.
- Don't overcrowd the grill: Leave enough space between the pizzas to ensure even cooking. If you need to make several pizzas, work in batches.
- Preheat your grill thoroughly: This helps ensure that the pizza crust cooks evenly and doesn't stick to the grill grates. A hot grill is crucial for that perfect char.
- Keep an eye on your pizza: Grilled pizzas cook quickly, so it’s important to monitor them carefully to prevent burning. Use a grill spatula to gently rotate the pizzas to ensure even browning.
- Get creative with your toppings: This recipe is a suggestion; feel free to add your favorite ingredients! Mushrooms, olives, artichoke hearts, and even some cooked chicken or sausage would make great additions.
This isn't just a pizza; it’s a summer experience. So, fire up the grill, gather your ingredients, and get ready for a delicious and memorable evening. Enjoy!
