Savor each bite of grilled vegetables, fresh pesto and tangy chèvre, a goats’ milk cheese that gives these grilled pizzas a little extra zip. Makes two medium pizzas.
Ingredients
1 sm red onion, quartered
1 sm red bell pepper, quartered
1 sm yellow bell pepper, quartered
1 sm zucchini, quartered
1 1/2 T garlic, diced
2 sprigs fresh rosemary, chopped
olive oil
salt and pepper
16 oz pizza dough ball *
2 T semolina flour
4 oz basil pesto
4 oz Laura Chenel’s Chèvre (specialty cheese)
1/2 c mozzarella, grated
Steps
Preheat grill to med heat. Toss veggies, herbs and oil with a pinch of salt and pepper. Grill veggies until crisp-tender; remove and cool for handling. Cut quartered veggies into thin strips and set aside. Reduce heat to medium-low. Cut pizza dough in half. Gently stretch dough using your hands, turning until rough circles form. Do not overwork dough or it will toughen; simply stretch or toss until uniformly thin. Brush with olive oil and sprinkle with semolina flour. Carefully place on grill, cooking 2-3 min until crust is golden; turn and cook 2-3 min more. Spread pesto over crusts. Divide cheeses, sprinkling half of each over pesto-covered crusts. Top with veggies and finish with remaining cheeses. Grill covered until melted. Remove, slice and serve immediately.
Additions: Add your favorite cooked meats, if desired, such as grilled sausages or roasted chicken.
Tip: If using a pizza grill stone, simply follow manufacturer directions and place raw dough on hot stone surface, top with grilled veggies and remaining ingredients, cover, and cook until crust is golden and cheese is melted.
* To make this recipe gluten-free friendly, use gluten-free pizza crust.
