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Very Veggie Summer Grilled Pizza

Karen's Very Veggie Grilled Summer Pizza

Summer is a Wonderful Time to Grill Pizza! All Vegetables Have Local-Picked Flavor.My simple pizza dough recipe is easy to work with and gets blackened on the grill. 
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Servings: 6 2, 11" pizzas
Author: Karen Sheer a zest for life
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Ingredients

  • 14 ounces Karen's Perfect Pizza Dough
  • 1 tablespoon extra virgin olive oil
  • 10 small fairy tale eggplant*
  • 2/3 cups colorful peppers thinly sliced; I use red, purple and orange
  • 1 medium yellow pattypan 1/2" cubes
  • 1 medium Zephyr Squash (striped) cuped (or your favorite zucchini)
  • 1 small red onion
  • 1 cup marinara sauce
  • 1 1/2 cups cheese I use a combination of mozzarella & edam cheeses
  • t teaspoons fresh garlic (optional) coarsely chopped
  • 2 teaspoons fresh oregano leaves optional, but I love!
  • 1/4 teaspoon chili flakes if you like a bit spicy

Instructions

  • Make Karen's Perfect Pizza Dough. Punch down the dough. Cut dough into 4 even pieces and shape into rounds. Wrap 2 for another day (freezes get.)
    Flour your work surface, stretch the dough into 11″ rounds.
  • Wash and dry the veggies you plan to use. Of the one's I chose - I cooked the eggplant, pattypan squash and zephyr squash, and left the red onion and peppers raw.
  • Preheat the grill to high heat. Brush the clean grates with a little neutral oil.
    Line a large tray with aluminum foil, and brush with oil. Add the dough rounds to the tray, brush the tops of dough with oil.
  • When the grill is ready, (mine reached 450 degrees) bring the trays over, lift the dough off the tray, and flip each over – adding each to a portion of the grill. Close the grill, and let strong grill marks form, about 5 minutes. Turn over with tongs – turn the grill DOWN to low heat.
  • Remove the pizzas to your tray, grilled side UP. Portion marinara sauce to each pizza. Portion vegetables on top. Scatter cheese over veggies. Add raw garlic, oregano and hot pepper flakes.
    Place pizza back on the grill that has now cooled off to a low heat. Add the pizza, close the grill and cook until golden on the bottom and the cheese is melted and bubbly.
  • Bring pizzas indoors and cut into wedges with a pizza cutter or serrated knife and enjoy! Extra pizza can be refrigerated for 2 days or can be frozen.

Notes

*Fairy tale Eggplant: The eggplant “Fairy Tale” is a lovely mini eggplant, only 3-4 inches (10 cm.) long. The fruit (classified as) is sweet, without any bitterness, and it has few seeds. Substitute Japanese eggplant. Found at Farmers' Markets and better grocers. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See: Karen's Perfect Pizza Dough Recipe
COURSE: Appetizer, First Course & Sides, Main Course
CUISINE: American, Italian
KEYWORDS: grilled pizza, grilled veggie pizza, perfect pizza dough
Nutrition Facts
Karen's Very Veggie Grilled Summer Pizza
Amount per Serving
Calories
428
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
1
mg
0
%
Sodium
 
731
mg
32
%
Potassium
 
1330
mg
38
%
Carbohydrates
 
80
g
27
%
Fiber
 
15
g
63
%
Sugar
 
20
g
22
%
Protein
 
11
g
22
%
Vitamin A
 
980
IU
20
%
Vitamin C
 
45
mg
55
%
Calcium
 
84
mg
8
%
Iron
 
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.