Best 3 Grilled Zucchini Pesto Pizza Recipes
Indulge in a culinary journey with our Grilled Zucchini Pesto Pizza, a delightful symphony of flavors sure to tantalize your taste buds. This vegetarian masterpiece starts with a crispy, homemade pizza crust topped with a vibrant green zucchini pesto, a flavorful and healthy alternative to traditional red sauce. Grilled zucchini slices add a smoky char and a tender-crisp texture, while a sprinkle of mozzarella and Parmesan cheeses provides a gooey, irresistible finish.
Our article presents a comprehensive guide to crafting this delectable dish, starting with detailed instructions for preparing the pizza dough from scratch. For those short on time, we offer a convenient option of using store-bought dough. The zucchini pesto recipe is a delightful blend of fresh zucchini, fragrant basil, nutty pine nuts, vibrant garlic, and a hint of lemon zest, all emulsified with olive oil to create a smooth, flavorful sauce.
Step-by-step instructions guide you through the process of grilling the zucchini slices to perfection, ensuring they retain their tender-crisp texture and smoky flavor. Assembling the pizza is a breeze, with tips on how to spread the pesto evenly and distribute the grilled zucchini slices and cheese for optimal flavor and visual appeal.
For those seeking additional culinary adventures, we've included two bonus recipes to expand your pizza horizons. Our Roasted Red Pepper Pesto Pizza offers a vibrant twist with a homemade roasted red pepper pesto and a medley of colorful toppings. And for a meat-lovers' delight, our BBQ Chicken Pizza bursts with the tangy sweetness of barbecue sauce, succulent chicken, and a blend of cheeses.
With its combination of fresh, healthy ingredients and delightful flavors, our Grilled Zucchini Pesto Pizza is a surefire hit. Join us on this culinary journey and discover the joy of creating this delectable dish in your own kitchen.
GRILLED ZUCCHINI & PESTO PIZZA
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.
Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
ZUCCHINI PIZZA WITH BASIL MINT PESTO
Steps:
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
GRILLED PESTO PIZZA
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Preparation instructions:
- Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
- a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
- minutes. Stir in olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
- yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
- and knead about 5 minutes, until smooth and elastic, adding just enough flour
- to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
- coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
- room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
- preheat a grill to medium high (if using a charcoal grill, bank the coals to one
- side) and grill the toppings.
- Add vegetables to grill, cook until tender or:
- Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
- and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
- Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
- oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
- side; cut in half.
- Remove and arrange the grilled vegetables on a baking sheet, season with salt
- and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
- sheet; place near the grill.
- Grill Sausage, remove and coin slice.
- Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
- a single layer and let cool until they are covered in a light gray ash). Divide the
- dough in half and dust the dough and work surface with flour. Roll each piece
- into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
- and place both crusts on it. Lift each piece by the corners and place on the grill,
- oiled-side down; cook about five minutes until the dough puffs and the underside
- is stiff and marked.
- Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
- top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
- Cover and cook about five more minutes or until the cheese melts.
- Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
- greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
Tips:
- Choose the right zucchini: Select medium-sized zucchini that are firm and have smooth, dark green skin. Avoid zucchini that are large or have blemishes, as they may be bitter.
- Slice the zucchini evenly: Use a sharp knife to slice the zucchini into thin, even slices. This will help them cook evenly.
- Marinate the zucchini: Marinating the zucchini in olive oil, salt, and pepper before grilling helps to infuse them with flavor and prevent them from drying out.
- Grill the zucchini until tender: Grill the zucchini over medium-high heat until they are tender and slightly charred. This should take about 2-3 minutes per side.
- Use a store-bought or homemade pesto: You can use a store-bought pesto or make your own using fresh basil, pine nuts, Parmesan cheese, and olive oil.
- Top the pizza with your favorite toppings: In addition to the zucchini and pesto, you can top your pizza with other vegetables, meats, or cheeses.
- Bake the pizza until the cheese is melted and bubbly: Bake the pizza in a preheated oven until the cheese is melted and bubbly. This should take about 10-12 minutes.
Conclusion:
Grilled Zucchini Pesto Pizza is a delicious and easy-to-make summer meal. The grilled zucchini adds a smoky flavor to the pizza, and the pesto adds a creamy and flavorful sauce. This pizza is sure to be a hit with everyone at your table.
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