Grilled Zucchini Pizza with Feta and Olives
by: Three Many Cooks
Serves: 4 to 6
Ingredients
- 2 pounds pizza dough (see recipe below)
- 2 cups prepared tomato sauce (Or Simple No-Cook Tomato Sauce, below)
- 3 medium zucchini, sliced a generous ¼-inch thick crosswise on the diagonal
- 1½ tablespoons olive oil
- Salt and ground black pepper
- ¾ cup pitted kalamata olives, halved
- 1 tablespoon dried oregano
- 2 cups (about 8 ounces) crumbled feta
Instructions
- If making it from scratch, prepare pizza dough and tomato sauce.
- Heat gas grill, with all burners on high until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then use tongs to wipe a vegetable oil-soaked rag over grill rack. Close lid and return to temperature.
- Meanwhile, toss zucchini with olive oil and a generous sprinkling of salt and pepper. Arrange on hot rack; cover and grill, turning only once, until impressively grilled marked on both sides, 8 to 10 minutes. Remove from grill and set aside.
- Working 2 at a time, carefully slide the 4 stretched doughs onto hot grill rack, reduce heat to medium, and cover and cook until impressive grill marks form, about 5 minutes.
- Remove pizzas from grill and turn them over; top cooked sides with a portion of sauce, zucchini, olives, oregano, and cheese. Return pizzas to grill; cover and continue to cook until pizza bottoms are an impressive spotty brown and cheese has melted, 5 to 7 minutes longer. Cut and serve.
Pizza Dough
by: Three Many Cooks
Serves: Makes a scant 2 pounds or 4 medium pizzas
Ingredients
- ½ cup warm water and 1¼ cup tap water
- 1 envelope active dry yeast (or 2 teaspoons)
- 2 tablespoons extra-virgin olive oil
- 4 cups bread flour
- 2 teaspoons table salt
- Semolina for peel
Instructions
- Measure ½ warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1¼ cups water (for 1¾ cups total) and oil to yeast mixture. Meanwhile, pulse flour and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour; pulse to form a rough soft ball, adding an additional tablespoon or so of water if necessary. Continue to process until dough is smooth and satiny, about 30 seconds longer. Leaving dough in sealed food processor bowl, let rise to double in size, 2 to 3 hours.
- Without punching it down, dump dough onto a lightly floured work surface. Use a chef's knife or a metal dough scraper to quarter dough. Working one portion at a time, stretch dough to a rough 6- by 15-inch rectangle. Transfer stretched dough to 1 of 2 cornmeal-coated pizza peels or other wood surfaces such as large cutting boards; repeat with remaining stretched dough, fitting 2 per surface. Continue with recipe for Grilled Zucchini Pizza with Feta and Olives.
Simple No-Cook Tomato Sauce
by: Three Many Cooks
Serves: Makes about 2 cups enough for 4 pizzas
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 c an (16 ounces) crushed tomatoes
- Salt
Instructions
- Mix all ingredients, including salt to taste.
I cannot wait to try this, it looks so delicious and healthy!