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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.)

Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

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Credit: Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 pizza)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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.

Nutrition Facts

329 calories; fat 10.9g; saturated fat 3.8g; mono fat 3.7g; poly fat 1.1g; protein 15g; carbohydrates 42g; fiber 7g; cholesterol 21mg; iron 2mg; sodium 760mg; calcium 94mg.
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