Grilled Zucchini And Herb Pizza
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
65
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.333333 cups
Water1 tsp
Granulated Sugar4 cups
All-Purpose Flour1 tsp
Kosher Salt2 tsps
Red Wine Vinegar1 tsp
Red Pepper Flake1 tbsp
Olive Oil230 g
Goat Cheese (crumbled)16 large
Basil Leaves (torn)1 cup
Dried Tomatoes (sun-)Directions:
1
Watch how to make this recipe
2
For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes
3
Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps
4
When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes
5
Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes
6
Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl
7
Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes
8
(Alternatively, refrigerate the dough and let rise 12 to 24 hours before using
9
) Punch the dough down and shape as desired
10
For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil
11
Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat
12
Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes
13
Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes
14
Season with the salt and pepper, to taste, and toss to coat
15
Set aside until ready to use
16
For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil
17
Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick
18
Drizzle the dough with oil
19
Lay the dough, oiled side down, on the grill and remove the parchment paper
20
Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes
21
Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella
22
Cover with half of the zucchini and half of the goat cheese
23
Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes
24
Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve
25
Repeat to make a second pizza