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Grilled Pizza…no oven mess and a crisp crust!

Prep 10 mins   Wait 35 mins   Cook 10 mins   Eat 55 mins

In preparation for our October 11, 2012 Pizza class, I’m thinking back to our August Garden to Table Cooking Class, when we made the most amazing pizza on the grill.  We used fresh summer vegetables, garden ripe tomatoes, arugula and fresh burrata cheese.  I found that this was a fresh new way to make pizza and not mess up your oven on top of it.

Grilled Veggie Pizza with Burrata and Arugula: A heavenly pizza right out of my backyard.

Girls play at rolling out dough for our Grilled Pizza!

The grilled pizza is a miracle!  We’re talking thin crust, crisp chewy crust, sweet juicy garden ripe tomatoes bursting with flavor, the unctious smoke from the roasted peppers, eggplant and zucchini and topped with meltingly delicious and smooth burrata cheese.  Simply heaven!  Do I have you hooked yet?  Then add the flavors from our fresh herbs – fresh basil pesto, the surprise of the intense green fennel seeds that grow wild in my garden.  I can’t get enough.  When is my next meal?

Pizza on the Grill

I bought my Pampered Chef Pizza Grill pan a few months ago.  What took me so long to use it?   The answer is probably that I needed to wait for the summer garden ripe vegetables.  But…as I live in Southern California, I will be using this grill pan all year long.

Here’s the tips I learned while testing this recipe several times.

Use the best ingredients available – Basil Pesto, Burrata cheese, arugula, fresh tomatoes, roasted red peppers and fresh green fennel seeds from the garden.

1.  Use the best ingredients available that are in season.  2.  Spray or brush your pan liberally with olive oil – not Pam cooking spray, which will gum it up.    3. Make home made pizza dough with my one-minute pizza dough recipe.

Spread basil pesto on rolled pizza dough.

4.  Have the pizza dough come up on the edges.  5. Brush olive oil and pesto on top of the dough.

Sliced Tomatoes, roasted red peppers and burrata cheese top the pizza.

6. Add toppings sparingly and make sure they don’t spread below the crust.

The finale! Grilled Veggie Pizza with Burrata and Arugula!

7.  Join our Pizza Returns Cooking Class on Thursday, October 11, 2012.

Print This Recipe

Grilled Veggie Pizza with Burrata and Arugula

Preparation Time: 45 minutes    Cooking Time: 10 minutes    Total Time: 55 minutes

  • 1 1/2 cups flour
  • 1 tsp yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 3 Tbs olive oil (divided)
  • 1 warm water  about 115°F
  • 1 each zucchini, eggplant, red pepper or various summer veggies (optional)
  • 1 Tbs pesto
  • 4 oz. burrata cheese or fresh mozzarella
  • 1 large tomato, sliced
  • 1 cup arugula leaves

1. Place flour, salt, yeast, sugar and 1 Tbs. olive oil in food processor.  Add 1/2 cup warm water to moisten the yeast. Process mixture and drizzle more warm water through the feed tube until the mixture forms a ball.  Let process to knead the dough. Place dough into oiled bowl. cover with plastic wrap and keep in a warm place to rise for at least 30 minutes

2. While dough is rising, preheat grill to medium-high heat.   Slice zucchini, eggplant if using.  Keep red pepper whole and coat in 1 T olive oil, salt & pepper to taste.  Grill veggies just until grill marks appear.  Put aside in bowl.  Put red pepper in plastic bag and close to steam for 10+ minutes.  Once steamed, remove seeds & core and slice in strips.  Cut other veggies into strips.

3. Brush light coating of olive oil on grill pan.  Roll out dough on counter in a pool of flour. Lift pie onto grill pan and shape into place. Place toppings on pizza.  First 1 Tbs olive oil, then pesto, then veggies & tomatoes, then burrata cheese.  Place on medium-high grill and close lid. Turn heat down if necessary, so there is no flame below.  Check after 5 minutes and rotate pan for even grilling.  Pizza is done when crust is golden brown underneath and toppings look bubbly.  Use hot pads to remove pizza pan from grill.  Let pizza stand for 5 minutes. Remove from grill pan.  Spread arugula leaves over the pizza, cut and serve.

Servings: 4    Calories per Serving: 387

Grilled Vegetable Pizza recipe at FreshFoodinaFlash.com
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5 from 1 vote

Grilled Veggie Pizza with Burrata and Arugula

I have adapted my pizza recipe to be used on the grill..Inspired by a new BBQ Pizza Pan from The PamperedChef. You could use any grill pan to make the job of getting the pizza on & off the grill easier. This recipe willserve 3 hungry people served with a salad or four people as an appetizer.
Prep Time15 minutes
Cook Time10 minutes
Rising30 minutes
Total Time55 minutes
Course: dinner, Main Course, Snack
Cuisine: Italian
Servings: 4
Calories: 387kcal

Ingredients

  • 1 1/2 cups flour
  • 1 tsp yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 3 Tbs olive oil divided
  • 1 warm water about 115°F
  • 1 each zucchini eggplant, red pepper or various summer veggies (optional)
  • 1 Tbs pesto
  • 4 oz. burrata cheese or fresh mozzarella
  • 1 large tomato sliced
  • 1 cup arugula leaves

Instructions

  • Place flour, salt, yeast, sugar and 1 Tbs. olive oil in food processor.  Add 1/2 cup warm water to moisten the yeast. Process mixture and drizzle more warm water through the feed tube until the mixture forms a ball.  Let process to knead the dough. Place dough into oiled bowl. cover with plastic wrap and keep in a warm place to rise for at least 30 minutes
  • While dough is rising, preheat grill to medium-high heat.   Slice zucchini, eggplant if using.  Keep red pepper whole and coat in 1 T olive oil, salt & pepper to taste.  Grill veggies just until grill marks appear.  Put aside in bowl.  Put red pepper in plastic bag and close to steam for 10+ minutes.  Once steamed, remove seeds & core and slice in strips.  Cut other veggies into strips.
  • Brush light coating of olive oil on grill pan.  Roll out dough on counter in a pool of flour. Lift pie onto grill pan and shape into place. Place toppings on pizza.  First 1 Tbs olive oil, then pesto, then veggies & tomatoes, then burrata cheese.  Place on medium-high grill and close lid. Turn heat down if necessary, so there is no flame below.  Check after 5 minutes and rotate pan for even grilling.  Pizza is done when crust is golden brown underneath and toppings look bubbly.  Use hot pads to remove pizza pan from grill.  Let pizza stand for 5 minutes. Remove from grill pan.  Spread arugula leaves over the pizza, cut and serve.
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 387kcal

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