Grilled Vegetable Pizzas with Anchovies

 Recipe
Photo: Jennifer Causey; Styling: Missy Neville Crawford
If your companions simply can't be convinced to try anchovies, sub prosciutto. (It has twice the calories and fat--120 calories and 6g fat per ounce, compared to 60 calories and 3g fat for anchovies.)

Yield:

Serves 4 (serving size: 1 pizza)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 329
Fat 10.9 g
Satfat 3.8 g
Monofat 3.7 g
Polyfat 1.1 g
Protein 15 g
Carbohydrate 42 g
Fiber 7 g
Cholesterol 21 mg
Iron 2 mg
Sodium 760 mg
Calcium 94 mg

Ingredients

10 ounce refrigerated fresh pizza dough
Cooking spray
1 tablespoon cornmeal
1 large zucchini, sliced lengthwise into 1/4-inch-thick slices
1 tablespoon olive oil
3 garlic cloves, grated
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2/3 cup chopped red onion
1 1/2 cups halved cherry tomatoes
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

Preparation

1. Preheat grill to high heat.

2. 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.

3. 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.

4. 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.

Tiffany Vickers Davis and Phillip Rhodes,

Cooking Light

July 2014
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