GRILLED ZUCCHINI PIZZA
If you grow zucchini you know it's best when young and small. However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long and 12 inches around. These are perfect for this recipe.
Provided by Kit
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
- When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
- Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.
Nutrition Facts : Calories 114 calories, Carbohydrate 3.4 g, Cholesterol 28.8 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 209.6 mg, Sugar 1.3 g
ARUGULA PESTO PIZZA WITH ZUCCHINI
Provided by Food Network Kitchen
Time 50m
Yield 6 servings (one 13-by-18-inch pizza)
Number Of Ingredients 19
Steps:
- Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the pesto: Lightly toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth. With the motor running, gradually add the olive oil and process until combined. Add the parmesan and pulse to combine; add 2 tablespoons water to loosen. Season with salt and pepper.
- Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with the pesto and top with the mozzarella. Arrange the zucchini in overlapping rows on top. Sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese is melted and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with basil; season with salt and pepper.
- Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
- Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
- Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
- Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake, or let cool, lightly wrap in plastic and set aside up to 8 hours.
GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
Steps:
- Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
- Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
- Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.
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- Off heat, coat grill rack with nonstick spray. Preheat gas grill to medium-high, or prepare medium-high fire in charcoal grill.
- On lightly floured surface, roll or stretch dough to 12- to 13-inch- long oval. Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.
- Spread pesto on top and sprinkle with cheese. Arrange zucchini on top. Transfer pizza to grill. Close lid and cook until cheese melts and bottom of crust is charred and marked from grill, 3 to 5 minutes. Sprinkle pizza with salt and black pepper. Garnish with basil and crushed red pepper (if using). Cut pizza into 8 pieces.
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