Previous Post Next Post

Food

Brought to you by

Grilled Veggie Pizza

By JulieVR |

Not only is pizza fantastic on the grill, grilled veggies are fantastic on pizza – the high intense heat chars and caramelizes the natural sugars in fresh veg, intensifying flavors and transforming them into perfectly summery pizza toppings. Once everything is ready to go, you can grill your pizza on the preheated grill, and dinner will be done in five minutes.

Grill any kind of veg you like – chunks of red pepper, slices of zucchini, and wedges of purple onion work particularly well. Toss your vegetable chunks or strips (cut large enough that they won’t fall into the grill) with olive or canola oil, sprinkle with salt and pepper and grill directly on a preheated grill, turning with tongs, until soft and char-marked on the edges, 5-10 minutes.

To make your pizza, roll your dough into a large circle, fairly thin (it will puff as it cooks). Toss rolled out dough directly onto the grill. When it turns golden and crisp with char-marks on the bottom, flip with tongs and turn the heat down to medium-low. Quickly spread tomato sauce on top, scatter with grilled veggies and cheese and close the lid; cook for a minute or two, until the cheese melts.

Basic Pizza Dough

1 cup lukewarm water
1 pkg. (or 2 tsp.) active dry yeast
1 tsp. sugar or honey
2 1/2 – 3 cups flour – all purpose, whole wheat, or any combination of the two
1 tsp. salt
a drizzle (1 tsp. – 1 Tbsp.) olive oil

In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. (If it doesn’t get foamy, either your water was too hot and killed the yeast or it was inactive to begin with – toss it and buy fresh yeast or try again!)

Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.

Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.

Punch the dough down, cover again and let it rest for 5 minutes. Divide it in half and shape each into a circle (or make individual mini pizzas) and place on a cookie sheet that has been sprinkled with flour or cornmeal.

To bake in the oven: spread the pizza dough with tomato sauce, sprinkle with desired toppings and bake at 450 F for 15-20 minutes, until bubbly and golden.

To cook on the grill: preheat your grill to medium-high. Toss rolled out dough directly onto the grill. When it turns golden and crisp with char-marks on the bottom, flip with tongs and turn the heat down to medium-low. Quickly spread toppings on top, scatter with cheese and close the lid; cook for a minute or two, until the cheese melts.

Makes enough dough for 2 large pizzas.

Pizza all summer long: try these 13 light Italian bites!

More on Babble

About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post