Categories Cheese Vegetarian Eggplant Zucchini Summer Grill/Barbecue Parsley Oregano Fontina Bon Appétit
Yield Makes 3 medium pizzas
Number Of Ingredients 17
Steps:
- For dough:
- Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
- Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Meanwhile, for topping:
- Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
- If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
- Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
- Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
- *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.
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Ronald Twyman
[email protected]I made this pizza for a party and it was a huge hit. Everyone loved the flavors of the grilled zucchini and eggplant, and the tapenade and fontina cheese were the perfect toppings.
Nollywood Movie TV
[email protected]This pizza was delicious! The grilled zucchini and eggplant were so flavorful, and the tapenade and fontina cheese were the perfect toppings.
Lima Akhtar
[email protected]I've made this pizza several times and it's always a hit. The crust is crispy, the toppings are flavorful, and it's so easy to make.
Jackson Philogene
[email protected]This pizza was just okay. The crust was a little too thick and the toppings were not very flavorful.
Sarwar Sarwar
[email protected]I made this pizza for a party and it was a huge hit. Everyone loved the flavors of the grilled zucchini and eggplant, and the tapenade and fontina cheese were the perfect toppings.
virginiah karuru
[email protected]This pizza was delicious! The grilled zucchini and eggplant were so flavorful, and the tapenade and fontina cheese were the perfect toppings.
Shakil Islam
[email protected]I've made this pizza several times and it's always a hit. The crust is crispy, the toppings are flavorful, and it's so easy to make.
Martinah da best
[email protected]This pizza was just okay. The crust was a little too thick and the toppings were not very flavorful.
Shazib sheikh
[email protected]I made this pizza for a party and it was a huge hit. Everyone loved the flavors of the grilled zucchini and eggplant, and the tapenade and fontina cheese were the perfect toppings.
Samir Ray
[email protected]This pizza was delicious! The grilled zucchini and eggplant were so flavorful, and the tapenade and fontina cheese were the perfect toppings.
Sam Sowiak
[email protected]I've made this pizza several times and it's always a hit. The crust is crispy, the toppings are flavorful, and it's so easy to make.
Tariq Jamil
[email protected]This pizza was just okay. The crust was a little too thick and the toppings were not very flavorful.
Shukh Hin jibon
[email protected]I made this pizza for a party and it was a huge hit. Everyone loved the flavors of the grilled zucchini and eggplant, and the tapenade and fontina cheese were the perfect toppings.
AJS tv
[email protected]This pizza was delicious! The grilled zucchini and eggplant were so flavorful, and the tapenade and fontina cheese were the perfect toppings.
Rashed Sazib
[email protected]I've made this pizza several times and it's always a hit. The crust is crispy, the toppings are flavorful, and it's so easy to make. I highly recommend this recipe.
Hana Heya
[email protected]This pizza was just okay. The crust was a little too thick and the toppings were not very flavorful. I wouldn't recommend this recipe.
Mary Kanyuru
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this pizza. The grilled eggplant was so flavorful and the tapenade was the perfect topping. I will definitely be making this again.
John Black
[email protected]This pizza was so easy to make and it turned out so well! The crust was crispy and the toppings were flavorful. I will definitely be making this again.
MEO News257
[email protected]I made this pizza last night and it was delicious! The flavors of the grilled zucchini and eggplant were so flavorful, and the tapenade and fontina cheese were the perfect toppings. I will definitely be making this again.