Grilled Pizza Rustica with Vegetables and Arugula
Yield: 4 personal pizzas
The flavor of wood-fired pizza is irresistible and easily obtainable on your own grill! Prep all of your ingredients ahead of time and gather your family and friends on the patio to finish the pizzas together.
- 2 small zucchini, cut into 1/4-inch-thick slices, lengthwise Add to list
- 1 cup snow peas, trimmed Add to list
- 4 Portobello mushrooms, stems removed and caps cut into 1/4-inch-thick slices Add to list
- 12 to 16 thin asparagus spears Add to list
- Olive oil Add to list
- Sea salt Add to list
- Chopped fresh basil Add to list
- 2 rounds frozen pizza dough, thawed (or make your own dough: Homemade Olive Oil and Cornmeal Pizza Dough) Add to list
- Extra virgin olive oil infused with 3 cloves crushed garlic, for brushing Add to list
- 1/2 cup roasted red pepper pesto Add to list
- 1 pound fresh mozzarella, drained and thinly sliced Add to list
- Arugula leaves Add to list
- 1 cup chèvre cheese, crumbled Add to list
- 4 ounces Parmesan cheese, shaved or grated Add to list
Heat a grill to medium-high heat.
Toss all vegetables with a little olive oil, a pinch of salt and chopped basil. Cook vegetables, turning occasionally until just tender. Transfer vegetables to a holding plate and finish pizzas.
Cut each round of pizza dough in half and form each one into a ball. Allow dough to rest about 15 minutes. With a rolling pin or your fingertips, roll or pat dough to about 1/2-inch-thick.
Brush dough rounds with garlic-infused olive oil and place dough, olive oil side down, on the grill. Brush the top of each with garlic-infused oil. Grill until golden brown, 2 to 3 minutes, and turn over.
Working quickly to maintain the heat of the crust, brush the browned sides with pesto, layer with mozzarella and top with grilled vegetables. Finish with whole basil and arugula leaves, chèvre and Parmesan. Close the lid on the grill and cook until the crust is golden on the bottom and mozzarella is melted.
This recipe reflects local vegetables available in the earliest summer season. As summer progresses, wonderful additions such as sweet peppers, eggplant and tomatoes become available. By all means, take advantage!
Recipe by, PCC Chef
Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show which aired June 2007