Grilled Summer Vegetable Pizza
Description
Just because September is upon us doesn’t mean summer is over. We have a few official weeks left. And the peaches and tomatoes and berries aren’t going to disappear overnight. Thank goodness. I’m not ready to say goodbye yet. I picked up some end-of-summe
Ingredients
INGREDIENTS:
- 1 recipe pizza dough
- extra virgin olive oil, for grilling vegetables and brushing crust 1-2 - cloves garlic, thinly sliced as possible
- summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.),
- kosher salt and freshly ground black pepper
- chicken sausage (optional)
- fresh mozzarella, thinly sliced
- freshly grated Parmesan cheese
- fresh basil, julienned
Directions
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DIRECTIONS:
1. Prepare pizza dough.
2. While the crust is rising, grill the vegetables. (I grilled everything except the tomatoes.) Preheat indoor grill pan or outdoor grill to medium-high heat. Prepare vegetables (wash and stem, pit and slice, etc.), brush with olive oil, and sprinkle with salt and pepper. (NOTE: You don’t want to chop your veggies up too small before grilling. Leave them in large pieces to go on the grill and then afterwards cut them up for topping the pizza.) Grill until tender and slightly charred. Set aside to cool before chopping into the size you want for topping the pizza.
3. Preheat oven and pizza stone to 450 F.
4. Brush prepared crust with a thin layer of olive oil. Sprinkle with the sliced garlic and roasted vegetables and chicken sausage (if using). Top with slices of mozzarella and freshly grated Parmesan cheese. Sprinkle with freshly ground black pepper.
5. Bake in preheated oven on pizza stone for about 10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and sprinkle with fresh basil. Slice and serve.