Grilled Veggie Pizzas

Homemade pizza on the grill tastes like wood-fired restaurant pizza. Personalize the recipe by using your favorite vegetable or cheese combinations. Mushrooms, asparagus, squash, or eggplant would also work well for the vegetable toppings.

Yield:

6 servings (serving size: 1 pizza)

Recipe from

Nutritional Information

Calories 458
Caloriesfromfat 28 %
Fat 14.5 g
Satfat 5.4 g
Monofat 7.3 g
Polyfat 1.1 g
Protein 17.8 g
Carbohydrate 63 g
Fiber 3.1 g
Cholesterol 23 mg
Iron 4.6 mg
Sodium 326 mg
Calcium 266 mg

Ingredients

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100° to 110°)
2 tablespoons extravirgin olive oil
4 cups all-purpose flour, divided (about 18 ounces)
1/2 teaspoon salt
Cooking spray
Toppings:
2 large zucchini, cut lengthwise into 1/4-inch strips (about 1 pound)
2 red bell peppers, cut into 1/4-inch rings
1 large onion, halved and cut into 1/2-inch slices (about 1 cup)
1 tablespoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 tablespoons (about 1 1/2 ounces) shredded part-skim mozzarella
6 tablespoons (about 1 1/2 ounces) shredded Gruyère cheese

Preparation

To prepare dough, dissolve yeast in warm water in a large bowl. Stir in 2 tablespoons oil, and let stand 5 minutes. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Prepare grill.

While dough rises, prepare topping. Place zucchini, bell peppers, and onion in a large bowl; stir in 1 tablespoon oil and black pepper, tossing well. Place on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove from grill; stir in garlic.

Divide dough into 6 equal portions, pressing each portion into a 7-inch round. Coat both sides of dough rounds with cooking spray. Place 3 dough rounds on grill rack. Grill 4 minutes or until puffed and golden. Remove from grill. Turn rounds over; top each round with 1 tablespoon mozzarella, about one-sixth of vegetables, and 1 tablespoon Gruyère cheese. Place topped rounds on grill. Cover and cook 1 1/2 minutes or until bottoms are browned. Repeat procedure with remaining 3 dough rounds, vegetables, and cheeses.

Note:

Andrea Chesman,

September 2005