Veggie Grilled Pizza

  • jlipp1 Posted: 04/16/10
    Worthy of a Special Occasion

    Made this for a quick dinner tonight. It was delicious! I added some grilled chicken breast for some protein and also used just a little mozzarella cheese with some shredded parmesan instead of the fontina. Lastly i added some crushed red pepper to the sauce for some spice. Used store bought dough to speed things up. Overall it turned out great and only took about 25 minutes to make. I will definately be making this one again!!

  • AdriBurns Posted: 06/10/11
    Worthy of a Special Occasion

    PERFECT wouldn't change a thing. The mint on top and the fontina cheese make this pizza what it is! Making it again tonight for a group of 30!

  • emilymoss Posted: 10/15/11
    Worthy of a Special Occasion

    We made this dish at least a dozen times without a grill (didn't have one), just using our oven broiler and pizza dough made in our bread maker. It was a big hit with everyone! We did not think the recipe could get better; until we got a grill. WOW, the crust is so amazing on the grill! I thought I had not made it correctly as it was very elastic and looked as if it would fall through, but it didn't and turned out perfectly. Can't wait to make it again!

  • sarahmae78 Posted: 12/05/11
    Worthy of a Special Occasion

    Best pizza recipe! I usually just make my own pizza without a recipe, but I found this and make some version of this pizza on a regular basis! It's wonderful on it's own (5 stars!), but I'd give it a sixth star with these changes - no zucchini, no sauce, add mushrooms, kalamata olives, and then once it cools a bit, an addition of goat cheese on top. Crucial to a good crust is KNEADING! The article doesn't mention this at all. In order to make the dough stretchy, it needs gluten, which is what allows it to be stretched into a nice even surface and keeps it from breaking.

  • crusnock Posted: 06/07/12
    Worthy of a Special Occasion

    We made this twice; had some issues the first time but were pleased enough over all to give it a second try. The first time, the dough stuck to the baking sheet, so it was difficult to transfer to the grill, and it ended up on the grill as a big clump. We fixed this the second time by spreading the dough on parchment paper (with the baking sheet underneath) then placing the pizza dough on the grill dough side down, with the parchment paper attached. After it cooked on the one side, the parchment paper easily peels off so that you can then flip it over. We reduced the grill heat to medium and omitted the extra salt the second time. We also found that the grilled veggies made enough for two pizzas (which worked out since we ended up making the recipe twice this week). Also, despite what one of the other reviewers stated, do NOT knead the dough. This dough uses the autolyse method to form gluten and should not be kneaded. For more info see: http://www.abreadaday.com/?p=1159

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