Grilled Zucchini Pizza Slices Food

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.

ZUCCHINI PIZZA BITES

Steps:

• Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
• Bake until the cheese is melted and bubbly, about 8 minutes.

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 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.

GRILLED ZUCCHINI SLICES

Steps:

• Whisk olive oil, onion powder, seasoned salt, and garlic powder together in a bowl; add zucchini and marinate for about 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Grill zucchini slices on the preheated grill for about 10 minutes. Flip and grill until edges are crisp and grill marks are present, about 10 minutes more.

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 ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

GRILLED ZUCCHINI PIZZA SLICES

Steps:

• Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.).
• Cut zucchini into thick slices about 3/4 inch thick. (try to find an 8-Ball zucchini to get round slices, You can cut the zucchini into lengthwise slices, depending on what shape the zucchini is. I wouldn't use enormous zucchini with large seeds for this recipe.).
• Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. (If the zucchini has a side that's slightly larger, grill that first so it will be the "top.").
• Remove zucchini from the grill, putting them grilled-side on a plate.
• Spread each slice of zucchini with about 1 T red pizza sauce.
• Add cheese and pepperoni.
• Put zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed.
• Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, turn it to high when you put the pizza back on.
• Remove zucchini pizzas from grill and serve hot.