Aug 02, 2013 This was my first foray into grilled pizza – and I am hooked! I think I’ll still be doing it in January, but the obvious benefit of making it this way right now is that you don’t have to turn on the oven. My bread maker made my crust for me, using this recipe – I just threw in the flour-water-salt-oil-yeast and let it stir, knead and rise that mess into a plump ball of glorious, stretchy dough. I highly recommend this hands-off method if you’ve got a bread maker. Why not? Just hit the “dough” setting. Boom, done. I used grilled zucchini, but you could really use whatever toppings you fancy. I’m going to use some gorgeous heirloom tomatoes next time. The key for successful grilled pizza (because you’re working with very high heat and you need to move quickly!) is mise-en-place – having all your ingredients prepped, chopped and at arm’s length from the grill. A couple more tips: use a rimless cookie sheet or a cutting board to transfer the rolled-out dough from your counter to the grill, and don’t skimp on the “finishing” salt – a good sprinkle of sea salt (I prefer Maldon for it’s lovely crunchy texture) is needed on a vegetarian pizza. Fresh and delicious – how summer cooking should be. What would you put on your grilled pizza?
Ingredients
2 lbs Pizza dough (such as this recipe or 2 store-bought balls)
Grilled Zucchini
3 medium zucchini, sliced lengthwise into1/4-inch thick slices 2 tbsp olive oil salt and pepper
To assemble
4 tbsp olive oil + more for grill grates 1 ball fresh mozzarella or burrata, sliced into 1/4″ thick slices 1 cup grated Parmigiano Reggiano handful basil leaves, torn coarse salt (preferably Maldon)
Preparation
