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Grilled Pizza from the Garden
As seen in the July/August issue of design homes & garden
There's many different ways to make a pizza! Use your imagination and
you can't go wrong.
2 Recipes below! Here are my Grilled Pizza from the Garden with two
different bases.
1. Grilled Pizza from the Garden with Roasted Garlic Olive Oil
1 pizza crust -- Boboli Thin Crust suggested, Or make your own
1 red pepper -- quartered
1 zucchini -- sliced lengthwise
1 tomato -- sliced thin
4 large basil leaves -- roughly chopped
1 tablespoon chives -- chopped
1 tablespoon pine nuts
1 package mozzarella cheese -- fresh, roughly chopped
1/4 cup Herbed Balsamic Vinaigrette 1/2 cup parmesan cheese
Grill red pepper until charred, then place in plastic bag for about 5
minutes. Grill zucchini about 2 minutes on each side, set aside on cutting
board. Remove the peel of the red pepper and slice both the peppers and
zucchini.
Add the Herbed Balsamic Vinaigrette to the pizza crust, then add, red
pepper, zucchini, tomato, basil, chives, pine nuts, mozzarella and parmesan
cheese.
Grill on medium heat until cheese melts, about 10 minutes.
** If its too cold or rainy for the grill, roast in the oven at 400 degrees
until the cheese melts.
2. Grilled Pizza from the Garden with Roasted Garlic Olive Oil
1 pizza crust -- Bobboli Thin Crust sugguested, Or make your own
1 red pepper -- quartered
1 zucchini -- sliced lengthwise
1 tomato -- sliced thin
4 large basil leaves -- roughly chopped
1 tablespoon chives -- chopped
1 tablespoon pine nuts
1 package mozzarella cheese -- fresh, roughly chopped
1/4 cup Roasted Garlic Olive Oil (or regular Olive Oil and add sliced garlic)
salt and pepper -- to taste
1/2 cup parmesan cheese
Grill red pepper until charred, then place in plastic bag for about 5
minutes. Grill zucchini about 2 minutes on each side, set aside on cutting
board. Remove the peel of the red pepper and slice both the pepers and
zucchini.
Add the Roasted Garlic Olive Oil, salt & pepper to the pizza crust, then
add, red pepper, zucchini, tomato, basil, chives, pine nuts, mozzarella and
parmesan cheese.
Grill on medium heat until cheese melts, about 10 minutes.
** If its too cold or rainy for the grill, roast in the oven at 400 degrees
until the cheese melts.
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