GRILLED ZUCCHINI PIZZA WITH GOAT CHEESE
This dish is quick, easy, and delicious! Directions are for charcoal grill, but gas grill or oven would work. If you use a smaller zucchini it can make a great appetizer!
Provided by Case31
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 40m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 18.1 g, Cholesterol 40.5 mg, Fat 20.5 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 698.3 mg, Sugar 8.4 g
GRILLED ZUCCHINI AND HERB PIZZA
Provided by Aida Mollenkamp
Categories main-dish
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 17
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 PIZZA
If you grow zucchini you know it's best when young and small. However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long and 12 inches around. These are perfect for this recipe.
Provided by Kit
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 114 calories, Carbohydrate 3.4 g, Cholesterol 28.8 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 209.6 mg, Sugar 1.3 g
ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO
This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
- Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
- Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
- Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
- Bake until golden brown with crispy edges, 5 to 8 minutes.
- Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.
LAVASH PIZZA WITH ZUCCHINI AND GOAT CHEESE TOPPING
Certain dishes are perfect for zucchini, and this is one of them. It looks beautiful here, and the goat cheese and mint are perfect partners.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer
Time 30m
Yield Serves two
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees, preferably with a baking stone in it.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Add the zucchini. Cook, stirring or tossing in the pan, just until the zucchini begins to look translucent, about three minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute until fragrant. Season with salt and pepper, and remove from the heat.
- Place the lavash on a baking sheet. Sprinkle the goat cheese over the lavash. Arrange the zucchini on top in overlapping rows. Drizzle on the remaining olive oil, and place in the oven. Bake 15 minutes until the lavash is crisp and browned on the edges. Remove from the heat, sprinkle on the mint and serve.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 706 milligrams, Sugar 5 grams
GRILLED PIZZA WITH HUMMUS, VEGGIES, GOAT CHEESE AND OLIVES
This is from Bobby Flay's Pizzas on the Grill episode. Looks fabulous! Feel free to change out the vegetables! And the hummus all by itself is so good! If you want, use storebought pizza crust to make this go faster. Some even buy storebought hummus. I have changed up just a teeeny bit! Enjoy!
Provided by Sharon123
Categories Grains
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the hummus:.
- Place the chickpeas, garlic, cayenne pepper, lemon juice, honey and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
- For the pizza:.
- Heat the grill to high. Brush both sides of the pizzas with olive oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side.
- Top each pizza with the spicy hummus. Arrange desired veggies on top of the hummus and top with the goat cheese. Season with salt, pepper and ancho chili powder. Place the bread back on the grill, close the cover and grill for 5 minutes to heat through. Remove and add black olives and fresh basil.
- Pizza Dough:
- 2/3 cup lukewarm water (105 degrees F to 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt
- In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
- Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.
Nutrition Facts : Calories 626.2, Fat 36.4, SaturatedFat 5, Sodium 655.6, Carbohydrate 66.5, Fiber 17.2, Sugar 12.2, Protein 14.8
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