Grilled Vegetable Pizza
- Level: Easy
- Total: 2 hr 25 min (includes rising time)
- Active: 35 min
- Yield: four 8- to 10-inch pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 331
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 46 mg
- Sodium
- 358 mg
- Level: Easy
- Total: 2 hr 25 min (includes rising time)
- Active: 35 min
- Yield: four 8- to 10-inch pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 331
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 46 mg
- Sodium
- 358 mg
Ingredients
Pizza Dough from Scratch:
The Tomato Sauce:
The Vegetables:
The Pizzas:
Directions
- The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
- Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
- The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
- Preheat the oven to 450 degrees F.
- Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
- Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
- The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat.
- Get ready: Preheat the grill on high.
- The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill.
- The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.
- Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won’t stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
- Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan.
Cook’s Note
Make your own pizzeria salt: Simply combine 1 tablespoon each of garlic powder, oregano and Parmesan cheese with 1/2 teaspoon red pepper flakes and 1/2 teaspoon kosher salt. Sprinkle on top of any savory pizza. Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.
