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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

Gallery

Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary

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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