Main Dishes, Pizza
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Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts

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One of the many great things about making your own pizza is that you can choose any toppings you like!  From my experience, it’s pretty hard to go wrong.  I followed the exact cooking method as outlined in my Grilled Pizza: Pizza Margherita post, except I substituted whole wheat pizza dough and different toppings.  Another hit–and a healthy one too.  The key to this pizza is the thinly sliced vegetables–I used a mandoline to achieve them.

Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts

Dough technique adapted from Gourmet, June 2003; toppings original to OlivetoCook.com

Ingredients (to make 3 thin-crust pizzas)

1 store-bought whole wheat prepared pizza dough, cut into thirds
2 cups of shredded mozzarella cheese
1/2 cup grated parmesan
1 zucchini, thinly sliced on the bias on a mandoline
1/2 red onion, thinly sliced on a mandoline
1/4 cup pine nuts, lightly toasted in a saute pan until slightly browned

Optional: red chili flakes

Directions
1.  Cut store-bought dough into thirds and roll into balls.  Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface.  GENTLY roll out dough, careful not to kill the air bubbles in the dough.

2.  To prepare charcoal grill: 
Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat). Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

To prepare gas grill:
Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

3.  To grill pizzas by either method:
Lightly brush dough with some oil or spray with Pam (cooking spray.) Carefully flip dough round, oiled side down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crust, uncovered, until underside is golden brown (rotate if 1 side of grill is hotter than the other), 2 to 3 minutes on grill.

Flip crust over with tongs and a spatula and top crust with a drizzle of olive oil or generous spray of Pam, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over dough and top with zucchini, red onion, more mozzarella, parmesan, pine nuts, and chili flakes and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on grill.

4.  Repeat with other pizza dough balls with toppings of your choice.

Cooks’ note: Pizzas can also be cooked in a well-seasoned 10- to 12-inch ridged grill pan. Heat pan over high heat until hot, about 5 minutes, then cook pizzas 1 at a time over moderately high heat, following grilling instructions in recipe above, covering pan after sprinkling with cheese, and using cooking times for charcoal grill.

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