Recipe: Double-Grilled Vegetable Pizza
Print RecipeIngredients
1 pound pizza dough
All-purpose flour, for dusting
Extra-virgin olive oil
1 small or ½ medium zucchini or summer squash, cut crosswise into ¼-inch slices
1 small or ½ medium red onion, sliced
1 bell pepper (any color), stem and core removed, cut into ¼-inch slices
1 cup cherry or grape tomatoes
Kosher salt
1 cups (4 ounces) shredded low-moisture mozzarella cheese
2 ounces goat cheese, crumbled
10 basil leaves, torn
Crushed red-pepper flakes (optional)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Prepare a two-stage grill with hot and cool sides.
Drizzle a No.12 Field Skillet with 2 tablespoons of olive oil. Dust a work surface with flour. Stretch the dough out until it’s roughly the diameter of the skillet, then transfer it to the skillet. Press the dough until it fills the skillet, then let rest while you grill the vegetables.
In a bowl, combine the zucchini/squash, onion, pepper, and tomatoes. Drizzle with olive oil, season with salt, and toss until coated.
Grill the vegetables over the hot side of the grill (if you own a grill basket or mat, this is a great time to use it), turning frequently, until they begin to soften and char, and until the tomatoes begin to burst; the cooking time will vary based on the vegetable; don’t worry about cooking them through—you’re just par-cooking them and adding some char flavor. Transfer the grilled vegetables to a platter or baking sheet.
If the dough has shrunk back from the side of the skillet while it rested, press the dough back out until it reaches the edges. Sprinkle the mozzarella evenly over the pizza dough. Scatter the grilled vegetables over the cheese (you might not use them all), then sprinkle the crumbled goat cheese and red-pepper flakes (if using) over the top.
Place the skillet over the hot side of the grill, close the cover (or cover your skillet with a lid), and bake until the crust is crisp and well browned and the cheese is melted, 5 to 10 minutes (cooking time will vary depending on your style and heat of grill.
Slide a spatula under the pizza and peek at the crust. If it looks like it needs more browning or crisping, continue cooking the pizza, uncovered, for a minute or two and check again.
Slide the pizza out of the skillet and onto a cutting board. Top with the basil leaves. Cut the pie into slices and serve.
