Grilled Vegetable Pizza

by Jennifer

This recipe makes 2 12-inch pizzas, which may serve anywhere from 4 – 6 people.  I made a quick cucumber salad on the side:  I sliced some cucumbers lengthwise, scooped out the sides, sliced them into pieces, then tossed them with a little extra-virgin olive oil, sherry vinegar, salt and black pepper.

  • about 1 1/2 lbs pizza dough, divided in two, homemade or storebought
  • Garlic Oil (chop a bunch of garlic, cover it generously with olive oil, store in fridge until you need it, keeps well so make a lot!)
  • 1 large red onion, thickly sliced into rounds
  • 2 small zucchini, each sliced lengthwise into thirds
  • 1 red pepper, cut into 4 pieces
  • 1 yellow pepper, cut into 4 pieces
  • 1 cup pitted kalamata olives, divided
  • 3 cups shredded mozzarella cheese, divided
  • 1 large tomato, seeded and chopped
  • handful of basil, chopped

Prepare grill;  if you plan to cook the pizzas on a stone in the oven, preheat the baking stone at 450 degrees for a good 30 minutes.

Toss zucchini and peppers with a little Garlic Oil;  brush some on the onion rounds.

Grill until tender, turning once, about 3 – 4 minutes per side, a little longer for the onions.

Transfer vegetables to a cutting board and when cool enough to handle, chop into bite-size pieces.

Making one pizza at a time, roll out pizza dough and place dough on a cornmeal-dusted pizza paddle or the reverse side of a baking sheet.

Slide dough onto the grill and grill, covered if gas, for about 3 minutes, or until the top is puffed and there are grill marks on the bottom.

Slide the crust out back onto the paddle, flip it over and brush it with Garlic Oil.

Scatter half of the vegetables over the crust, followed by half the olives

and half the cheese, then slide it back onto the grill for another 3 – 4 minutes, or until the cheese is melted and there are grill marks on the bottom.  (Conversely, brush dough with Garlic Oil and put toppings on first before sliding dough onto the baking stone in the oven;  bake for 10 – 15 minutes, or until cheese is melted and the crust is cooked through.)

Sprinkle half the tomatoes and half the basil on top of each pizza before slicing and serving.  You can keep one pizza warm in a 200 degree oven while you bake the second one, or you could start eating the first one while the other is baking!

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Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime

by Jennifer

While I’m a huge fan of grilling pizzas, it was raining tonight and I decided to use the pizza stone in the oven.  Preheat the oven and stone to 450 degrees for at least 30 minutes before you bake the pizza;  keep the oven on to make the S’more Pizza for dessert.  FYI, margaritas went well with the spicy pizza!  This makes one 12” pizza (I made another 12” cheese pizza for my kids, though my oldest preferred this one) and with the salad will serve 4.

Fresh Corn and Pepper Jack Pizza

  • corn kernels from 3 – 4 ears corn (hold corn vertically in a bowl, and cut off the kernels from all sides down into the bowl)
  • 1 large onion, chopped
  • 1 TBS olive oil
  • salt and freshly ground black pepper
  • Garlic Oil (a bunch of garlic, chopped, covered generously with olive oil, keeps in fridge)
  • 2 cups shredded Pepper Jack cheese
  • 11 oz pizza dough
  • Cornmeal for pizza paddle
  • 2 TBS roughly chopped cilantro

In a large skillet over medium heat, saute the onions in the olive oil for 5 minutes;  add the corn and saute for another 3 minutes, seasoning with salt and pepper.

Roll out the pizza dough to a 12” circle, and place on a pizza paddle or inverted baking sheet sprinkled with cornmeal. Brush dough generously with Garlic Oil.

Top dough with corn mixture.

Sprinkle cheese on top, then slide pizza onto hot pizza stone and bake for 10 minutes, or until crust is golden on the bottom and cheese is melted and golden on top.

Before serving sprinkle with cilantro.

Cucumber and Melon Salad with Pepper and Lime – adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • 3 large cucumbers, seeded, quartered lengthwise and sliced into bite-size pieces
  • 1 cantaloupe, seeded and cut into bite-size pieces
  • juice of 2 limes
  • salt and freshly ground black pepper

Combine all ingredients and let sit at room temperature for 10 minutes before serving.

S’mores Pizza

by Jennifer

This recipe is from Grilled Pizzas and Piadinas by Craig W. Priebe with Dianne Jacob, and it is unbelievably good.  Truly.  I can’t emphasize enough how GOOD this dessert is.  Needless to say my kids went nuts, but I was right there with them!  Makes one 12” pizza.

  • 1/2 cup chocolate chips
  • 1/2 cup sweetened condensed milk
  • 9 full graham crackers or 3 cups graham sticks, divided
  • 11 oz. pizza dough
  • 1 TBS unsalted butter, melted
  • 7-oz. jar marshmallow fluff
  • Cornmeal for pizza paddle

(It rained the night I made this so I used a preheated pizza stone in the oven at 450 degrees, but if you do grill it, you’re going to grill the first side of the crust, flip it over, then brush with the melted butter and proceed, sliding it back on the grill after you top it.)

In a microwave-safe bowl, melt the chocolate chips on HI for about 30 seconds, or until smooth.  Stir in the sweetened condensed milk and set aside.

Place 2/3 of the graham crackers in a ziplock bag and crush the best you can without breaking the bag (I used the condensed milk can;  you could also use a rolling pin).  Break the remaining graham crackers into small pieces.

Roll out the dough into a 12” circle and transfer to a pizza paddle sprinkled with cornmeal.  Brush with melted butter.

Spread the crushed graham crackers on top.

Drop spoonfuls of the chocolate mixture and fluff over the graham cracker layer, then sprinkle with remaining broken graham crackers.  Slide pizza onto hot pizza stone and bake for 10 minutes,

or until underside of crust is golden and fluff is puffed and golden.

Pizza Rustica

by Jennifer

This recipe comes from Cooking Light, and I changed very little, but next time I will increase the crust by half;  I did substitute whole wheat pastry flour for all-purpose flour, which may have made the dough slightly harder to roll thin enough, but I rolled it pretty thin and it barely covered the pie plate or the top.  Still quite good, though!  Serves 6 – 8.

Crust:

  • 1 3/4 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup water

Whisk together flour, salt and baking powder.  Pour in the olive oil and water and stir to combine.  Knead in the bowl or on a lightly floured surface for just a couple minutes, then divide the dough in two and wrap each in a piece of plastic wrap.  Refrigerate dough for at least 30 minutes before rolling out on a lightly floured surface.

Filling:

  • 2 red peppers
  • 2 TBS extra-virgin olive oil, divided
  • 1 lb Swiss chard, trimmed and thinly sliced
  • 2 large shallots, chopped
  • 2 large garlic cloves, chopped
  • 16 oz cremini mushrooms, stems trimmed, sliced
  • 8 oz part-skim ricotta cheese
  • 2 oz shredded fontina cheese (1/2 cup)
  • 1 oz Parmigiano-Reggiano cheese, grated (1/4 cup)
  • 1 TBS chopped fresh thyme
  • 1/2 tsp kosher salt
  • freshly ground black pepper to taste
  • 2 large eggs, lightly beaten
  • 1 large egg white, lightly beaten
  • Cooking spray

Place red peppers on a tray a few inches from the broiler and broil, turning occasionally, until all sides are blackened and blistered.

Transfer peppers to a ziplock bag and seal the bag, letting the steam loosen the skins.  When they’re cool enough to handle, peel off and discard skin (and stem and seeds), then chop peppers.  (You can do this step up to one day ahead and refrigerate.)

Heat 1 TBS oil in a large skillet over medium heat, and cook chard, tossing occasionally,

until it wilts.  Transfer chard to a colander in the sink.  Wipe pan clean with a paper towel, then heat the remaining TBS oil in the skillet.

Add the shallots and garlic and cook, stirring, for 1 minute.

Add mushrooms and cook, stirring occasionally,

for 5 minutes.  Transfer mushroom mixture to a fine-mesh sieve to drain.

Press on chard, and the mushroom mixture, to drain off as much liquid as possible, and drain off any liquid from the roasted red peppers.  Preheat oven to 375 degrees.

In a large bowl mix together ricotta cheese through egg white.

Add vegetables and stir well to combine.

Coat a 9” pie plate with cooking spray;  roll out half of the dough and transfer to pie plate.  Pour vegetable mixture into the bottom crust, then roll out and top with the remaining dough.  Crimp crust edges.  Cut slits in the top crust for the steam to vent.

Bake for 45 minutes, then let cool for 30 minutes before serving.

Black Bean and Corn Pizza

By Ira,

This is a very easy weeknight meal. You can use store bought salsa and top it with the beans and corn, and while the pizza is cooking, you can quickly mix the salad.

Serves 4-6 – Adapted from Eating Well

  • 1/2 – 3/4 cup salsa
  • 1 cup canned black beans, rinsed
  • 1 cup fresh (about 2 ears) or frozen corn kernels
  • 3 green onions, diced
  • 1 teaspoon cumin
  • 1 pound prepared or store-bought pizza dough
  • 1/2 – 1 cup shredded or torn mozzarella
  • salt and pepper

Salad

  • 1 head Romaine lettuce, diced
  • Rest of the canned black beans
  • 2 green onions, diced
  • 1 avocado, diced
  • juice from 1/2 lime
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and pepper

Preheat oven to 450F.

In a medium bowl, combine the black beans, corn, green onions, cumin, salt and pepper to taste. Set aside.

Stretch out the dough to a round or a rectangle.

Spread the salsa on top. Depending on the thickness of the salsa you have, you can use 1/2 cup or 3/4 cup.

Spread the black bean mixture on top,

followed by the mozzarella.

Place in the oven and cook for 6-10 minutes.

Meanwhile, prepare the salad by mixing all the ingredients together.

Zucchini Pizza with Grape Tomatoes and Feta Cheese

by Jennifer

I’ve minimally adapted this recipe from Deborah Madison’s Vegetarian Cooking for Everyone.   I made my own pizza dough (which is really easy to do, honest, and you can make it up to 2 -3 days in advance), but you can buy prepared dough at Trader Joe’s, Whole Foods and other markets.  I made the pizza on my grill, but you can also use a pizza stone in the oven (I have directions for both methods below).  We had a simple red romaine lettuce salad dressed with extra-virgin olive oil and balsamic vinegar on the side.  Serves 2 – 4, possibly with leftovers for lunch.

  • 1 lb pizza dough
  • 3 small – medium zucchini, thinly sliced
  • 1 TBS extra-virgin olive oil, plus extra for tomatoes and for drizzling
  • salt and freshly ground black pepper
  • 1 pint grape or cherry tomatoes, halved
  • 1 large garlic clove, chopped
  • 6 large basil leaves, thinly sliced, divided
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 oz reduced-fat crumbled feta cheese
  • cornmeal for dusting pizza peel

Preheat oven, with a pizza stone inside, to 500 degrees, or prepare grill for high heat.

In a large skillet over medium heat, heat 1 TBS olive oil and cook the zucchini until it starts to become tender and a little golden, about 5 minutes.  Remove from heat;  season with salt and pepper.

Meanwhile, combine tomatoes, garlic, 4 basil leaves, some olive oil, and pepper in a bowl.

If using a pizza stone, roll out dough on a floured surface into a rough 12” circle, and place it on the cornmeal-dusted pizza peel.  Arrange zucchini on top of the dough, then sprinkle with mozzarella cheese.  Scatter tomato mixture on next.  Slide pizza onto preheated stone and bake for 5 minutes;  sprinkle feta cheese on the pizza and bake for another 3 minutes.  Remove pizza from oven, drizzle with olive oil and sprinkle with remaining basil.

If using the grill, roll out dough on a floured surface into a rough 12” circle, and place it on the cornmeal-dusted pizza peel.  Slide dough onto grill and bake for about 3 minutes, until the dough is puffed and there are grill marks.  Remove crust from grill and flip it over on the peel, grill marks up.

Arrange zucchini on top of the dough, then sprinkle with mozzarella cheese.

Scatter tomato mixture on next, followed by feta cheese.  Slide pizza back onto the grill and cook for about 3 – 4 minutes,

until the mozzarella cheese is melted and there are grill marks on the bottom.  Remove pizza from grill, drizzle with olive oil and sprinkle with remaining basil.

Grilled Corn, Black Bean, and Mango Salad with Avocado Pizza

by Jennifer

The salad recipe, adapted from Cooking Light (I think), is very good but spicy, so tone down or omit the chipotle chile in adobo sauce if you’re not a fan of spicy food.  The pizza recipe was passed on to me from my friend Andy.  This dinner serves 4.

Grilled Corn, Black Bean, and Mango Salad

  • 4 ears of corn, husks and silk removed
  • 1 Vidalia onion, sliced
  • 1 red pepper, cut into 4 pieces
  • 3 mangoes, cubed
  • 1 can black beans, rinsed and drained
  • 1 TBS olive oil
  • juice of 1 lime
  • 3 TBS chopped cilantro
  • salt to taste
  • 1/2 canned chipotle chile in adobo sauce, chopped
  • 7 – 8 cups salad greens

Prepare grill.  Grill corn, onion slices and red pepper for 10 minutes, flipping onions and peppers over halfway through, and rotating the corn once or twice.  Remove from grill and let cool.  Meanwhile, combine mango through chipotle chile in a large bowl.  Chop onions and peppers;  holding each corn cob perpendicular to a cutting board or bowl, cut off the kernels, adding kernels, with onions and peppers, to the bowl.

Toss well.  To serve, divide salad greens among four plates and top with corn and bean mixture.

Avocado Pizza

To make garlic oil, combine a good amount of olive oil and a few chopped garlic cloves in a small saucepan and warm over medium-low heat for about 5 minutes.  Keep what you don’t use in the fridge for another pizza, garlic bread, salad dressing, or pasta.  Feel free to cook your pizza on a pizza stone in a 450 – 500 degree oven (brush with garlic oil first, then cook crust), or use a pre-baked crust (brush with garlic oil before warming).

  • 11 oz. pizza dough, store-bought or homemade
  • garlic oil
  • 2 TBS chopped jalapeno
  • 2 TBS chopped cilantro
  • 1 large shallot, chopped
  • juice of 1 lime
  • salt and freshly ground pepper to taste
  • 2 avocados, thinly sliced

Prepare grill.  Combine jalapeno through pepper in a medium-size bowl and let sit for 10 minutes.  Roll out pizza dough on a lightly floured surface to about 14” across.  Place dough on a cornmeal dusted paddle and slide dough onto grill.  Cook about 3 – 4 minutes, or until it’s puffed and there are grill marks on the bottom.  Slide crust back onto paddle, flip it over so the grill marks are on top, brush with garlic oil and slide back on the grill for another 2 – 3 minutes.

Add avocado to jalapeno mixture, toss gently,

then scatter mixture over pizza crust, slice and serve.