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Entrees

Pizza on the Grill with Veggies from the Casa Marcela Garden!

August 11, 2020

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. 

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