I use anything I have on hand that is fresh and in season for my grilled pizza toppings. The combinations are endlessly delicious.
Grilled Pizza with Zucchini, Eggplant, Roasted Garlic & Prosciutto
with Minted -Tzatziki Sauce
Serves 2-4
1 whole wheat pizza crust (Trader Joes or homemade)
Cornmeal
Olive oil
1 cup pizza sauce or marinara sauce
1 zucchini, cut into ¼” dice
1 small to medium eggplant (any variety), peeled & cut into ¼” dice
1 head of roasted garlic (see technique below)*
2 oz prosciutto, torn up into pieces
4 oz whole milk or fresh mozzarella cheese
Roll out dough on large board sprinkled with fine cornmeal or semolina to prevent sticking. Drizzle one side of dough lightly with olive oil. Turn grill on high. Grill dough, oil side down, for 8 minutes. Drizzle with top of dough lightly with oil and flip. Grill for another 5 minutes. In the meantime, sauté eggplant and zucchini in 1 Tablespoon olive oil for 5 minutes on stovetop.
When crust is pre-grilled, spread pizza sauce on top, top with meats (if using) then cheese. (It is important that the meat and cheese is put on first because they will cook longer closer to the heat source). Next add all the other toppings. Grill pizza for 8-10 minutes, or until cheese is melted. Carefully pull pizza off grill onto a board to slice. Serve with fresh salad greens tossed in light vinaigrette.
*Oven Roasted Garlic
Garlic head(s)
Olive oil
Aluminum foil
Preheat oven to 375 degrees. Peel away any excess papery skin. Slice the very top of the garlic head so the cloves are exposed. Place the garlic head in the center of a square of foil. Add in any clove pieces that were cut off. Pull the sides up to create a bundle. Drizzle the exposed garlic cloves with olive oil and the pinch the foil together to enclose completely. Place in oven and roast for 45 minutes. Let the garlic cool for 5 minutes, then dig the soft cloves out with a knife.
Minted Tzatziki
1 pint thick whole milk Greek yogurt
1 english cucumber, well rinsed, with skin on
2 heaping tablespoons of mint, chiffonade or minced
2 oz crumbled feta cheese
2 garlic cloves, finely minced
2 Tablespoons olive oil
juice of one lemon
1/4 tsp kosher salt
fresh cracked pepper
Preparation:
Coarsely grate the cucumber over a strainer. Sprinkle 1/4 tsp kosher salt and let it drain at room temp for at least 30 minutes or up to 1 hour. Squeeze excess moisture from cucumber and discard liquid. Mix cucumber, mint, feta and garlic into yogurt. Mix in olive oil and lemon juice and season with freshly cracked pepper.
