Grilled Pizza from The Garden Bounty
- Purchased pizza dough
- Corn meal
- Purchased pizza sauce or Philips’s tomato sauce from my Fiestas book
- Shredded dry mozzarella cheese
- Thinly sliced crookneck squash or zucchini and coated in olive oil, slat and pepper
- Squash blossoms (about 5 per pizza), washed with pistils removed
- Cherry tomatoes
- Walnut pesto, recipe follows
- Zatar seasoning
Directions
Prepare grill (we have a green egg) on high heat to 600F. Place pizza stone in grill. Take one 1-cup piece of dough and roll it out into floured surface into a 10 to 12-inch round. Sprinkle pizza peel heavily with corn meal and place dough round on pizza peel. Spread about 1/3 cup of tomato sauce over dough, leaving a 1/2 inch border. Top with about 1/3 cup cheese. Then carefully arrange zucchini, squash blossoms and cherry tomatoes over cheese. Drizzle about 2 tablespoons Pesto over pizza. Sprinkle with Zatar. Place pizza on stone and close cover. Cook at 600F for about 7 minutes, checking half way for doneness. Use peel to remove pizza and transfer to cutting board.
Walnut Pesto
- 2 cups fresh basil leaves
- 1 garlic clove
- 3/4 cups walnuts
- 1/3 cup parmesan Reggiano cheese (optional)
- 1/4 cup olive oil
Blend all ingredients in processor until smooth. Season lightly with salt and pepper.