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!