Early Harvest Pizza ( on the Grill!)
It is such a good feeling to go to your garden, pick something tasty out of it, and promptly make it into your next meal.
We grew Zucchini for the first time this year. I didn’t eat much of it growing up, and when I did, it was in the form of delicious breads and muffins. What else does one do with a zucchini? Preferably something in which you can still recognize that it’s in fact a veggie? Pizza of course!
I used This amazing easy, bread recipe for the dough. I baked two of the loaves a few days ago, and used one of the remaining balls of dough that I kept in the fridge for the pizza, a few days later.
We also have been into making pizza with fresh dough on the grill. It’s SO fast. Just roll out your dough with plenty of flour to coat your rolling pin and surface, and flip it on the grill. You don’t need the pizza pan, except for transporting to the counter to top it. You don’t really need to put any oil on the grill either. The dough solidifies in just a few minutes, so it doesn’t really stick.
Once the crust puffs up a bit and browns ( it literally only takes 3-5 minutes max) take it off the grill, and top the cooked side with your toppings, Perferably, something amazing from the garden. Cooking the topping side first prevents your sauce from making it soggy.
We used zuchinii of course ( Mark lightly cooked the slices on the grill separately first), orange and cherry tomatoes, basil from the garden, as well as mozerella, parmesan, sundried tomatoes, and pizza sauce I had lying around in the fridge.
Put it back on the grill long enough for the cheese to melt, and the other side of the crust to cook. Make sure not to burn the crust, because it cooks so fast.
Enjoy your garden pizza!
Any other goods ideas for Zucchini?