Karen's Very Veggie Grilled Summer Pizza

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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 Time1 45

Cook Time15

Total Time2

Course: Appetizer, First Course & Sides, Main Course

Cuisine: American, Italian

Keyword: grilled pizza, grilled veggie pizza, perfect pizza dough

Servings: 2, 11" pizzas

Author: Karen Sheer a zest for life

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

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