Name: Grilled Vegetable Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb pizza dough; ⅓ cup olive oil; 1¼ lbs yukon gold potatoes; Vegetable Oil; 1 tsp salt; ½ tsp black pepper; 8 oz zucchini; ½ cup pitted olives; 3 oz feta; 1 pint cherry tomatoes; 2 sprigs fresh oregano

How To Make Grilled Vegetable Pizza

Have a slice of summer with this vegetable pizza recipe. The dough is grilled and topped with potato, zucchini, tomato, feta, and olives.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1lbpizza dough
⅓cupolive oil,plus more as needed
1¼lbsYukon gold potatoes,(3 potatoes), cut into ¼-inch thick rounds
vegetable oil,for the grill grates
1tspsalt
½tspblack pepper
8ozzucchini,(1 medium), sliced into ribbons with a vegetable peeler
½cuppitted olives,(Kalamata or Nicoise)
3ozfeta,crumbled
1pintcherry tomatoes,halved
2sprigsfresh oregano,or basil, or rosemary

Instructions

Light a charcoal grill or turn a gas grill to 550 degrees F.
Divide the dough into two (8-ounce) pieces and form each piece into a ball. If the dough is very sticky, knead in 2 to 3 tablespoons of flour.
Flatten the balls with your fingertips, cover with a cloth, and let rest for 10 minutes to relax the gluten.
Spread about 1½ tablespoons olive oil on a small baking sheet. Place the potatoes in one layer on the baking sheet, press them into the oil, and turn them over.
With a wadded paper towel dipped into vegetable oil, use tongs to quickly oil the grill grates. Place the potato rounds on the grill and close the lid, and cook for 2 to 4 minutes, or until the undersides are golden. Turn with tongs, and cook for another 2 to 3 minutes, or until the potatoes are tender. Set aside and sprinkle with salt.
With a rolling pin, roll one of the dough rounds into a 10- to 12-inch circle, oval, or rectangle. Spread a baking sheet with about 1 tablespoon of oil and transfer the dough to the baking sheet.
Spread the top of the dough with about 1 tablespoon oil. Repeat with the second ball of dough, placing it on a second oiled baking sheet. If using a pizza peel, only oil one side of the dough.
With a wadded paper towel dipped into vegetable oil, use tongs to quickly brush the grill grates again. Slip hands, palm sides facing down, under one of the pizzas. Lift the dough in one piece place the end furthest from you onto the back of the grill grates. Quickly pull out hands and release the dough.
Close the cover and cook the pizza for 3 to 4 minutes, or until the bottom of the dough has light brown grill marks. With a large spatula or tongs, flip the dough over. Grill the pizza on the other side for 1 to 2 minutes, or until it has a few browned spots.
Transfer the pizza to the baking sheet, flipping it so the grill marks are on the bottom.
Top with half the potatoes, olives, feta, and zucchini ribbons. Sprinkle with salt and pepper.nReturn the pizza to the grill, close the lid, and cook for about 5 minutes, or until the zucchini is wilted and the pizza is hot.
Repeat with the second pizza. If the grill is large enough, feel free to grill both pizzas at the same time.
Top each pizza with half the cherry tomatoes and half the herbs. Drizzle with olive oil. Cut into serving pieces with a sharp knife or a pizza cutter.