Grilled Autumn Pizza Recipes
GRILLED VEGETABLE PIZZAS
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
- Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
- Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
- Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.
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- Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat).
- Divide pizza dough into about 5-8 portions (depending on how big and thick you want your pizza crust). Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.
- Brush tops of the prepared dough with oil, then lift the parchment the crust is on and carefully flip the crusts onto the grill, oil side down. Peel the parchment paper off.
- Cover and cook for 2-3 minutes and check for doneness with tongs to see if the bottom side has grill marks and is golden brown. Flip the pizzas onto a plate and add sauce and toppings to the cooked side.
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