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Grilled Mediterranean Pizza

Grilled Mediterranean Pizza
 
Grilled Mediterranean Pizza
This healthy recipe comes from NDSU Extension Service.

Pizza Dough

Ingredients

3 c. whole-wheat flour (all-purpose)
1 (.25-ounce) package active dry yeast
2 Tbsp. vegetable oil
½ tsp. salt
½ tsp. garlic powder
1 Tbsp. brown sugar (packed)
1½ c. warm water

*To save time, you can purchase store-bought pizza crust or flatbread.

Directions

Combine all dry ingredients together and stir until mixed thoroughly. Add warm water (approximately 120 F) and oil to dry ingredients and mix until the dough thickens. On a floured surface, knead the dough 15 to 20 times. Place the dough back in the bowl and cover with a dish towel. Let stand for 15 to 20 minutes.



Grilled Mediterranean Pizza

Ingredients

1 Tbsp. corn meal
1 large zucchini
1½ Tbsp. olive oil
½ Tbsp. minced garlic
½ c. Italian blend shredded cheese
½ c. fresh mozzarella (sliced ¼ inch thick)
½ medium red onion
1½ c. cherry tomatoes (sliced)
¼ c. fresh basil (1 Tbsp. dried)
1 Tbsp. balsamic vinegar (optional)
Pinch of black pepper

Directions

Preheat grill to medium-high heat. Wash the zucchini and red onion under cool water. Cut the zucchini into halves. Peel the onion before cutting into ¼-inch-thick rings. Cut as flat as possible to cover more surface area on the grill. In a large bowl or edged baking pan, lightly brush the onion and zucchini with ½ Tbsp. olive oil. Let stand for five to 10 minutes. Place face down on the grill for six to eight minutes each side or until tender. Remove from grill and cut into pizza-size topping. In a small bowl, mix 1 Tbsp. olive oil and ½ Tbsp. garlic.

Turn the grill to high heat. Divide the dough into four equal portions and press on a floured surface into 6-inch circles. Lightly sprinkle corn meal on one side of each crust. Grill the side without the cornmeal for one to two minutes until blistered. Flip the pizza crust and grill for an additional one to two minutes.

Reduce grill to medium-high heat. Remove the crust from the grill and brush the top of each one with garlic oil mixture. Add toppings: Italian cheese blend, zucchini, onion and mozzarella. Grill for four to five minutes or until cheese is melted or golden brown. Top with basil, black pepper and drizzle with balsamic vinegar (optional).

 

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