Grilled Farmer's Market Pizza | Smells Like Home

It should be no surprise to any of you that I’m kind of a freak about grilled pizza.  Actually, I’m kind of a freak about grilling in general, hence my new favorite Instagram hashtag this summer: #grillallthethings.  So this grilled farmer’s market pizza was sort of a no-brainer for me last week when I so characteristically dumped my menu-planned meal for the night in place of the frozen pizza dough ball from the freezer and a bunch of leftover cheese and veggies pulled from the fridge.  Roll dough, grill veggies, grill dough, add cheese and said veggies, grill again, toss on a bunch of fresh herbs…and devour.  Perfect Friday night meal!

Grilled Farmer’s Market Pizza

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Feel free to use whatever veggies and leftover cheese you have in the fridge. Shockingly, we were out of mozzarella cheese but the gouda and cheddar combo turned out to be a great choice!

Ingredients

  • 2 medium tomatoes, sliced into ¼-inch slices
  • 1 small ear corn, husks removed
  • 1 red pepper, quartered and seeded
  • 1 zucchini, sliced lengthwise into ¼-inch slices
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ recipe pizza dough
  • 1 large clove garlic, peeled and sliced in half
  • ½ cup ricotta cheese
  • ½ cup shredded gouda
  • ½ cup shredded sharp cheddar
  • Small handful of chopped fresh herbs: parsley, thyme, rosemary, basil

Instructions

  1. Preheat oven to 425° F. Lay the tomato slices out on a parchment-lined baking sheet. Roast for 25-30 minutes, rotating once halfway through the time, until they have started to shrivel and brown.
  2. Meanwhile, heat the grill on high and clean the grates with a grill brush. Drizzle the red pepper and zucchini pieces with olive oil and sprinkle with a little salt and pepper. Grill all the vegetables until nicely browned both sides (all sides for the corn); remove everything from the grill. Roughly chop the pepper and zucchini. Stand the corn on its flat(ish) end and using a sharp kitchen knife, cut the kernels off with swift sawing motions from the top of the ear to the bottom on all sides.
  3. Roll out the dough on a well-floured surface to about 14-inches in diameter. Transfer the dough to a large piece of parchment paper and lightly oil the entire surface of the dough. Transfer the paper to a large baking sheet or cutting board and bring the dough out to the grill.
  4. Oil the grill grates well. Flip the oiled side of the dough onto the grill grated in one quick motion, ensuring you land the dough fully on the grates and not hanging off the edge. Don't worry if you lose that perfect round shape - just call it rustic pizza. Close the lid and allow the dough to cook for 3 to 4 minutes. Keep the baking sheet/cutting board nearby. Check the bottom of the dough with a long stainless steel spatula or pizza peel for doneness - it should be starting to brown and have nice grill marks. If the top of the dough bubbles up, pop the bubbles and gently press the dough back down.
  5. With the spatula, shimmy the dough off the grill back onto the sheet/board. Brush the uncooked side of the dough lightly with oil, flip the dough over onto the sheet/board, rub the entire grilled side with the fresh garlic, and drizzle some olive oil over the surface; discard the garlic or chop it up and toss it on with the veggies. Dollop ricotta over the dough, sprinkle with the cheeses, and layer on the veggies. Shimmy the pizza back onto the grill (ungrilled side-down) and cook for another 3 to 4 minutes or until the cheese is melted and the bottom is again toasty and grilled. Slide the pizza off the grill, let stand for a couple minutes, toss the herbs on top, and slice the heck out of that beautiful pizza. Enjoy!

Source

Smells Like Home original

http://www.smells-like-home.com/2014/08/grilled-farmers-market-pizza/

Grilled Farmer’s Market Pizza

  • Prep Time: 25min
  • Cook Time: 30-35min
  • Yield: 4-6 servings

Ingredients

2 medium tomatoes, sliced into ¼-inch slices
1 small ear corn, husks removed
1 red pepper, quartered and seeded
1 zucchini, sliced lengthwise into ¼-inch slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
½ recipe pizza dough
1 large clove garlic, peeled and sliced in half
½ cup ricotta cheese
½ cup shredded gouda
½ cup shredded sharp cheddar
Small handful of chopped fresh herbs: parsley, thyme, rosemary, basil

Instructions

  • 01

    Preheat oven to 425° F.  Lay the tomato slices out on a parchment-lined baking sheet.  Roast for 25-30 minutes, rotating once halfway through the time, until they have started to shrivel and brown.

  • 02

    Meanwhile, heat the grill on high and clean the grates with a grill brush.  Drizzle the red pepper and zucchini pieces with olive oil and sprinkle with a little salt and pepper. Grill all the vegetables until nicely browned both sides (all sides for the corn); remove everything from the grill.  Roughly chop the pepper and zucchini.  Stand the corn on its flat(ish) end and using a sharp kitchen knife, cut the kernels off with swift sawing motions from the top of the ear to the bottom on all sides.

  • 03

    Roll out the dough on a well-floured surface to about 14-inches in diameter.  Transfer the dough to a large piece of parchment paper and lightly oil the entire surface of the dough.  Transfer the paper to a large baking sheet or cutting board and bring the dough out to the grill.

  • 04

    Oil the grill grates well.  Flip the oiled side of the dough onto the grill grated in one quick motion, ensuring you land the dough fully on the grates and not hanging off the edge.  Don’t worry if you lose that perfect round shape – just call it rustic pizza.  Close the lid and allow the dough to cook for 3 to 4 minutes.  Keep the baking sheet/cutting board nearby.  Check the bottom of the dough with a long stainless steel spatula or pizza peel for doneness – it should be starting to brown and have nice grill marks.  If the top of the dough bubbles up, pop the bubbles and gently press the dough back down.

  • 05

    With the spatula, shimmy the dough off the grill back onto the sheet/board.  Brush the uncooked side of the dough lightly with oil, flip the dough over onto the sheet/board, rub the entire grilled side with the fresh garlic, and drizzle some olive oil over the surface; discard the garlic or chop it up and toss it on with the veggies.  Dollop ricotta over the dough, sprinkle with the cheeses, and layer on the veggies.  Shimmy the pizza back onto the grill (ungrilled side-down) and cook for another 3 to 4 minutes or until the cheese is melted and the bottom is again toasty and grilled.  Slide the pizza off the grill, let stand for a couple minutes, toss the herbs on top, and slice the heck out of that beautiful pizza.  Enjoy!

Smells Like Home original

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  • Warm Vanilla Sugar
    August 15, 2014 at 7:38 AM

    This pizza looks lovely! So full of colour 🙂

    • August 22, 2014 at 9:51 AM

      Thanks, Katrina! It was so much fun to make!

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