Grilled Vegetable Pizza

8 ounces basic pizza dough split into 2 pieces
2 slices of peeled eggplant 1/4-inch thick
1 zucchini cut lengthwise into 1/4-inch slices
1 yellow squash cut lengthwise into 1/4-inch slices
4 mushroom caps
1/4 head radicchio
2 plum tomatoes cut in 1/2-inch slices
5 garlic cloves
1 tablespoon olive oil
2 cups grated low-fat mozzarella cheese
fresh basil cut into strips
Pizza Dough
1 package rapid rise yeast
1 cup lukewarm water
3 1/4 cups unbleached flour
1 tablespoon olive oil
1/2 tablespoon salt

Pizza Dough: Dissolve yeast and 1/4 cup water in a large bowl. Add 1 cup flour and mix. Then add olive oil, salt, 1/4 cup water and 1 cup more flour. Add in water and flour alternately, mixing until dough is soft but not sticky. Knead dough on a lightly floured bread board for approximately 10 minutes. Place in a bowl, top with plastic wrap. Keep in a warm, dry spot until it doubles in bulk. Punch dough down and proceed with recipe.

Directions: Brush vegetables lightly with olive oil. Season with a pinch of salt and freshly ground pepper. Grill all vegetables. Cut into 1/2-inch cubes and set aside.
Place garlic cloves and 1 tablespoon of olive oil in oven and bake at 350°F for 15-20 minutes or until tender. Puree garlic and set aside.

Dust bread board with semolina or flour. Roll out dough into two very thin 12" circles. Transfer to a pizza peel (paddle) dusted with semolina. Brush garlic puree on dough. Scatter vegetables on top. Place mozzarella evenly over pizza. Slide pizza onto a pizza stone (preheated for at least 30 minutes) and bake at 550°F for 3-5 minutes or until crispy. Garnish with basil.

Note: If you do not own a pizza stone, use two, 12" pizza tins, lightly greased with olive oil and dusted with semolina. Place rolled dough on tins.

Makes Two-10" pizzas

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