Best 5 Grilled Zucchini Pizza With Goat Cheese Recipes

GRILLED ZUCCHINI PIZZA RECIPE

Steps:

• Pre heat oven to 450° (250° celsius). Lightly grease the a medium cookie sheet with half the olive oil.
• Form the pizza dough, either Homemade or store bought on the prepared cookie sheet, brush the dough with a little olive oil. Bake approximately 12 minutes or until golden.
• Remove the crust from the oven, top with the grilled zucchini and shredded cheese, bake 2-3 minutes or until the cheese has melted.
• Serve immediately topped with rocket leaves and parmesan flakes. Enjoy!

GRILLED ZUCCHINI PIZZA

Steps:

• Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
• When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
• Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

GRILLED ZUCCHINI PIZZA

Steps:

• Preheat grill to medium high on all burners.
• Flour your counter and divide dough into two.
• Roll out each into a rustic rectangle shape. Mine were approximately 12X16 inches but not perfectly shaped.
• Place parchment sheets on two cookie sheets and dust with flour then transfer the dough to each pan. Cover with a towel until ready to grill.
• In a medium bowl, mix ricotta, mozzarella and Parmesan cheeses along with the parsley, ½ teaspoon of salt, ¼ teaspoon of the pepper and 2 tablespoons of the oil. Set aside.
• Take each zucchini and nip off each end. Hold firmly and slice a small sliver off one side, then the opposite side. Then hold your hand over the top like an upside-down horseshoe and slice the zucchini into three or four long flat slices, each about a half inch thick. If the zucchini rolls, your fingers should be out of the way holding it from the top this way.
• Place the zucchini slices in a pan or casserole dish and pour on 4 tablespoons of the olive oil along with the remaining salt and pepper and toss to coat.
• When ready to grill, clean grill grates and brush on some vegetable oil to prevent sticking.
• Grill the zucchini 4-5 minutes per side or until the are slightly charred and are no longer stiff. If you lift one, it should be soft and flexible but not soft and mushy. Place back into the same pan.
• Clean the grill again and again brush on a little vegetable oil to prevent sticking.
• Brush the tops of each dough with the remaining two tablespoons of oil. Pick up each dough by one end keeping the parchment on and flop oiled side down onto the grill, then peel off the parchment. (Leaving the parchment on while you lift it helps to hold it in place without folding or turning).
• Grill only a minute or two to brown and stiffen the dough. Flip each over and brown the second side then remove to the cookie sheets. Once they are browned, you can easily slide them off with tongs onto the cookie sheets.
• Divide the pizza sauce between the two crusts.
• Divide the cheese mixture between the two crusts over the sauce.
• Lay the zucchini slices over the cheese.
• Dot with the fresh mozzarella balls.
• Place the cookie sheet with the pizza (leave pizza on pan) onto the grill and immediately turn the grill burners to medium low and close the cover. As soon as the top is hot and bubbly, remove. (Grills are all different so you may need to raise or lower heat to get the temperature inside hot enough to melt the cheese without overcooking the crust. As long as you use a cookie sheet and not a sheet pan, you should achieve a perfect pizza. Most cookie sheets have an insulated layer which will protect the bottom)
• Slide off of the cookie sheet onto your cutting board and top with torn fresh basil leaves, cut and serve.

LAVASH PIZZA WITH ZUCCHINI AND GOAT CHEESE TOPPING

Steps:

• Heat the oven to 375 degrees, preferably with a baking stone in it.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Add the zucchini. Cook, stirring or tossing in the pan, just until the zucchini begins to look translucent, about three minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute until fragrant. Season with salt and pepper, and remove from the heat.
• Place the lavash on a baking sheet. Sprinkle the goat cheese over the lavash. Arrange the zucchini on top in overlapping rows. Drizzle on the remaining olive oil, and place in the oven. Bake 15 minutes until the lavash is crisp and browned on the edges. Remove from the heat, sprinkle on the mint and serve.

ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
• Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
• Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
• Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
• Bake until golden brown with crispy edges, 5 to 8 minutes.
• Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.