Pizza doesn't have to be loaded down with cheese and meat to be delicious.
When you grill pizza, you get still that deep caramelized flavor of the grill. Then, when you top that pizza with a drizzle of olive oil, some fresh veggies from your garden, and a sprinkle of aged cheese, you get big flavor.
Last week's blog post featured an easy stir-together dough.
This week's blog post is how to use this dough--and whatever toppings you like--to make 4 individual pizzas.
Take a fourth of that dough and form it into a 6- to 8-inch circle.
To help keep the round shape, use this method: Line a baking sheet with parchment paper. Brush olive oil in a circle that's a little large than your pizza, then place your pizza on the oiled circle. Brush the top of the pizza with olive oil.
Take it out to the grill that is at a medium-hot temperature.
Here's a video to show you how to flip that dough onto the grill grates.
If you press on the dough when you are removing the parchment paper, the underside of the pizza will get little ridges, sort of like a waffle. This helps any sauce or toppings hold to the pizza better. But if you don't like ridges, don't press on the parchment paper or flip the pizza over to use the other side as the "trophy" side.
When one side of the pizza has good grill marks and is easy to turn, turn it over with grill tongs and drizzle the up-side with olive oil. Add an assortment of fresh or grilled veggies, cut into small pieces, about 2 cups total. Here, you see, clockwise, zucchini, fresh corn, carrot shreds and roasted red peppers, blackened green beans, chopped shallots, cherry tomatoes, and yellow summer squash:
Add a little grated white Cheddar, provolone, or Parmesan if you like. Move the pizza to a cooler spot on the grill and close the lid for 2 to 3 minutes or until the veggies have softened and the cheese has melted.
Here's a second video to show you both grilled pizza and flatbread.
If you're not quite hungry yet, then maybe gazing at the cover of
The Gardener and the Grill might do it!