1.5 ounces anchovies, drained and cut into 1/2-inch pieces
2 ounces fresh mozzarella cheese, thinly sliced
1/4 cup thinly sliced fresh basil leaves
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat grill to high heat.
Divide dough into 4 equal portions. Roll each portion into a 7-inch circle on a floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Place pizza dough rounds, cornmeal side up, on a grill rack coated with cooking spray. Grill 90 seconds or until blistered. Turn dough; grill 1 minute. Remove from grill. Place zucchini on grill rack coated with cooking spray. Grill 2 minutes on each side. Remove to a cutting board; cut into 1-inch pieces.
Combine oil and garlic in a small bowl; brush evenly over top of dough rounds. Sprinkle rounds evenly with Parmigiano-Reggiano. Top with zucchini, onion, and tomatoes, leaving a 1/2-inch border. Arrange anchovies over tomatoes; top with mozzarella cheese.
Reduce grill temperature to medium. Carefully return pizzas to grill; grill 4 minutes or until cheese melts and toppings are hot. Remove from grill. Sprinkle with basil, lemon juice, and black pepper before serving.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.