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| White beans seasoned with fresh salad cucumber and Parmesan cheese make this rustic pizza an interesting departure from your standard take-out fare. Scattering it with arugula after baking provides a contrasting texture and a fresh, appealing finish. |
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| Total time to cook: |
50 minutes |
| Serves: |
6 to 8 |
| Category: |
Dinner, tomatoes, side dish |
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Ingredients:
- 5 tsp active dry yeast
- 2 1/4 cups warm water
- 1/4 cup (or 4 tbsp) olive oil
- 5 cups bread flour
- 1 1/2 tsp salt
- 2tsp sugar
- Topping
- 2 medium zucchini/salad cucumbers
- 2 ripe large tomatoes, halved and seeded
- 1 large green bell pepper
- Olive oil ,
- 1 medium clove garlic, minced
- 2 Tbs. chopped fresh basil
- 1 cup shredded provolone
- 2 Tbs. grated Parmesan cheese
- Basil leaves for garnish
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Step Wise Instructions:
- Prepare pizza dough as explained in 1st 3 steps of my recipe pizza margherita.
- There we used tomato based topping but here we will use healthy grilled vegetables option.
- While dough is left aside for doubling in size, prepare grill, leaving one side unlit. Lightly brush zucchini, tomatoes and bell pepper with oil.
- Season with salt and pepper to taste.
- Cook on grill rack over hot side of grill until tender, turning once or twice.
- Zucchini and tomatoes will take a few minutes; the bell pepper should grill long enough for skin to char, about 10 minutes.
- Transfer zucchini and tomatoes to large plate.
- Put bell pepper in paper bag, seal and let stand 10 minutes.
- Cut zucchini into strips or chunks. Coarsely chop tomatoes.
- Core bell pepper, scrape off skin and cut into thick slices. Set grilled vegetables aside.
- Lightly oil 2 large baking sheets. Gently punch down dough, divide in half and knead each half into a ball.
- Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes.
- Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (thin crust) thickness.
- Transfer to prepared baking sheets and lightly brush entire surface with oil. Cover with plastic wrap and let rest 10 minutes.
- Carefully lift each dough circle off baking sheet
- and place on hot side of grill. Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble.
- Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes. Slide crusts to cooler area of grill.
- Evenly scatter grilled vegetables over crusts, then sprinkle with garlic and chopped basil.
- Sprinkle provolone and Parmesan cheese over top.
- Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes.
- Transfer pizzas to cutting board, garnish with basil leaves if desired, then slice and serve.
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Related Recipes: |
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Hot Pizza Dip |
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Apple Pizza Pie |
