While family pizza night might be a weekly staple, it could be time to skip the pepperoni and sausage for a few extra veggies. This Grilled Summer Pizza recipe is a flavorful way to get a boost of vegetables in every slice. Ready to fire up the grill and get cooking?
Pizza is always a favorite dish. Given the versatility that the dough offers it is the perfect way to bring new flavors to the table. Or, for parents, it is a tasty option to add some extra vegetables to the mix.
This Grilled Summer Pizza recipe skips the traditional red sauce for a lighter option. More like a white pizza, the Galbani Ricotta is flavorful yet not overly heavy. In addition, the combination of bright citrus and summer vegetables makes this dish a delightful option for a weekend dinner.
Here’s how to make Grilled Summer Pizza from Galbani.
- 16 oz. Galbani 1882 Fresh Mozzarella Pre-Sliced Log
- 15 oz. Galbani Ricotta
- 1 large zucchini cut into discs
- lemon zest from half a lemon
- salt and pepper (black salt is recommended)
- 16 oz. store bought pizza dough or 12” store bought pizza crust
- Semolina flour for sprinkling
- extra virgin olive oil
- 8 slices of prosciutto
- 1 small handful of fresh basil
- Place dough on a lightly floured work surface and let it sit at room temperature for 30 minutes. (Skip this step with store-bought crust.)
- Salt zucchini discs 1 hour ahead in a strainer to remove excess water. (This helps zucchini brown while grilling.)
- Mix ricotta, lemon zest, salt, and pepper and set the mixture aside.
- Grill or sauté the zucchini for two minutes per side and then set it aside.
- Heat the grill to the highest temperature (600 degrees F, if possible).
- Roll out the pizza dough to create oblong, organic shape.
- Brush one side of the dough with olive oil.
- Lay the dough on the grill with the olive oiled side down. Brush the top of the dough with a thin layer of olive oil. Let the dough cook for about 3 minutes with the lid off or 1-2 minutes with the lid on. Use tongs to lift the dough periodically to prevent scorching. Remove the dough from the grill.
- The dough should have grill marks on it, but should not be too crispy.
- Spread the grilled side of the dough with a thin layer of the ricotta mixture then layer mozzarella slices evenly and top it with zucchini. Lightly drizzle the pizza with olive oil.
- Put the pizza back on the grill and cook it with the lid on for about 3 minutes.
- If it smells like it’s scorching, take off the lid and move the pizza to a cooler part of the grill or turn down the head.
- Remove the pizza from the oven and garnish it with prosciutto and basil.
Looking at this recipe, one key element is to ensure that the zucchini isn’t too wet. The extra moisture will lead to a soggy crust and no one likes a soggy bottom.
The combination of vegetables, the luscious ricotta, mozzarella, and the brightness of citrus is delightful on a warm day. It is a nice change from the traditional red sauce.
Consider pairing this recipe with a crisp sauvignon blanc or even a rose. For a beer pairing, try a shandy or a radler that plays off the citrus notes.
While this recipe calls just for zucchini, it could be swapped for a zucchini and squash mix. And, for anyone who grows summer vegetables, this recipe is a great way to use that extra bounty. After all, the neighbors will only take so much from the garden.
Also, for anyone who is afraid to grill pizza, it is time to put those fears aside. The key to grilled pizza is ensuring that the dough is well oiled. But, even if that first pie sticks a little, just keep going. Practice makes progress.
In addition, make sure that the grill is hot. Although it might seem counterintuitive, a hot grill will keep the pizza dough from sticking.
This summer keep the oven off and fire up the grill. From using the bounty from the garden to enjoying the conversation why making dinner, this Grilled Summer Pizza recipe will have everyone asking for another pie.