Grilled Zucchini Pizza Recipes

GRILLED ZUCCHINI & PESTO PIZZA

Steps:

• Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.

GRILLED ZUCCHINI PIZZA

Steps:

• Preheat grill to medium high on all burners.
• Flour your counter and divide dough into two.
• Roll out each into a rustic rectangle shape. Mine were approximately 12X16 inches but not perfectly shaped.
• Place parchment sheets on two cookie sheets and dust with flour then transfer the dough to each pan. Cover with a towel until ready to grill.
• In a medium bowl, mix ricotta, mozzarella and Parmesan cheeses along with the parsley, ½ teaspoon of salt, ¼ teaspoon of the pepper and 2 tablespoons of the oil. Set aside.
• Take each zucchini and nip off each end. Hold firmly and slice a small sliver off one side, then the opposite side. Then hold your hand over the top like an upside-down horseshoe and slice the zucchini into three or four long flat slices, each about a half inch thick. If the zucchini rolls, your fingers should be out of the way holding it from the top this way.
• Place the zucchini slices in a pan or casserole dish and pour on 4 tablespoons of the olive oil along with the remaining salt and pepper and toss to coat.
• When ready to grill, clean grill grates and brush on some vegetable oil to prevent sticking.
• Grill the zucchini 4-5 minutes per side or until the are slightly charred and are no longer stiff. If you lift one, it should be soft and flexible but not soft and mushy. Place back into the same pan.
• Clean the grill again and again brush on a little vegetable oil to prevent sticking.
• Brush the tops of each dough with the remaining two tablespoons of oil. Pick up each dough by one end keeping the parchment on and flop oiled side down onto the grill, then peel off the parchment. (Leaving the parchment on while you lift it helps to hold it in place without folding or turning).
• Grill only a minute or two to brown and stiffen the dough. Flip each over and brown the second side then remove to the cookie sheets. Once they are browned, you can easily slide them off with tongs onto the cookie sheets.
• Divide the pizza sauce between the two crusts.
• Divide the cheese mixture between the two crusts over the sauce.
• Lay the zucchini slices over the cheese.
• Dot with the fresh mozzarella balls.
• Place the cookie sheet with the pizza (leave pizza on pan) onto the grill and immediately turn the grill burners to medium low and close the cover. As soon as the top is hot and bubbly, remove. (Grills are all different so you may need to raise or lower heat to get the temperature inside hot enough to melt the cheese without overcooking the crust. As long as you use a cookie sheet and not a sheet pan, you should achieve a perfect pizza. Most cookie sheets have an insulated layer which will protect the bottom)
• Slide off of the cookie sheet onto your cutting board and top with torn fresh basil leaves, cut and serve.

GRILLED ZUCCHINI PIZZA RECIPE

Steps:

• Pre heat oven to 450° (250° celsius). Lightly grease the a medium cookie sheet with half the olive oil.
• Form the pizza dough, either Homemade or store bought on the prepared cookie sheet, brush the dough with a little olive oil. Bake approximately 12 minutes or until golden.
• Remove the crust from the oven, top with the grilled zucchini and shredded cheese, bake 2-3 minutes or until the cheese has melted.
• Serve immediately topped with rocket leaves and parmesan flakes. Enjoy!

ZUCCHINI PIZZA WITH BASIL MINT PESTO

Steps:

• For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
• For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
• Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
• Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
• Repeat with the other half of the pizza dough and ingredients.

GRILLED ZUCCHINI PIZZA

Steps:

• Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
• When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
• Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

GRILLED ZUCCHINI PIZZA BITES

Steps:

• Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high.
• Trim the ends from the zucchini and slice each zucchini crosswise into 1/2- to 3/4-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes.
• Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with 1/2 teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary).
• Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm.

GRILLED ZUCCHINI PIZZA BOATS

Steps:

• Preheat a grill for medium heat.
• Slice the zucchinis in half lengthwise. Score the cut side of the zucchinis in a cross-hatch pattern to create 1/2-inch squares across the surface, making sure not to cut through the skin.
• Mix the olive oil with the Italian seasoning, garlic powder, 1 teaspoon salt and red pepper flakes if using. Spread 1 teaspoon oil mix on the cut side of each zucchini, dividing any extra between the zucchinis.
• Lightly oil the grill grates with olive oil. Place the zucchini halves cut-side up on the grill. Close the lid and grill until the skin side has dark grill marks, 5 to 6 minutes.
• Reduce the grill heat to medium-low and flip the zucchini cut-side down. Grill, covered, until softened, marked by the grill and golden brown, about 6 minutes. Flip the zucchinis again so they are cut-side up. Spread 1 tablespoon of pizza sauce onto each zucchini, then sprinkle each with about 2 tablespoons mozzarella and a few pepperonis. Cover and grill until mozzarella is melted, bubbling and starting to brown at the edges, 5 to 6 minutes. Sprinkle with more salt and Italian seasoning.

GRILLED ZUCCHINI PIZZA

Steps:

• Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
• Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
• Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
• Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
• Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
• Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

GRILLED ZUCCHINI AND HERB PIZZA

Steps:

• For the dough: Put the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and olive oil and mix, using dough hook, on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic, (you should be able to stretch it 2 to 3 inches without breaking), about 6 to 10 minutes.
• Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes. (Alternatively, refrigerate the dough and let rise 12 to 24 hours before using.) Punch the dough down and shape as desired.
• For the zucchini: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil. Add 2 tablespoons olive oil and the zucchini to a large bowl and toss to coat. Grill the zucchini, covered, turning rarely, until tender and charred, 5 to 7 minutes.
• Transfer the cooked zucchini to a bowl and add the red wine vinegar, and red pepper flakes. Season with the salt and pepper, to taste, and toss to coat. Set aside until ready to use.
• For the pizza: Heat the grill to medium-high (about 375 degrees F) and rub the grate with a towel dipped in oil.
• Oil your hands, put half of the dough (about 1 pound) on a piece of parchment paper, and press the dough into a rectangle about 1/4-inch thick. Drizzle the dough with oil. Lay the dough, oiled side down, on the grill and remove the parchment paper. Grill the dough until golden brown, toasted, and grill marks form on the bottom, about 2 to 3 minutes. Flip the dough, brush with 1 tablespoon oil and top with half of the mozzarella. Cover with half of the zucchini and half of the goat cheese. Close the grill, checking and rotating as needed to avoid burning, until dough is lightly charred and cheese is melted, about 8 to 10 minutes.
• Transfer the pizza to a cutting board, top with half of the basil leaves, and half of the sun-dried tomatoes, and serve. Repeat to make a second pizza.

GRILLED GARDEN VEGGIE PIZZA

Steps:

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

GRILLED ZUCCHINI PIZZA WITH GOAT CHEESE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
• Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.