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Grilled seasonal veggie pizza
A summer recipe that's perfect for Canada Day (or any other backyard celebration), this grilled pizza is sure to be a fan-favourite. Served with a host of veggies, even the kids will enjoy this cheesy meal.
SERVES
4
Ingredients
For the dough:
- 1 envelope pizza yeast
- 400 milliliters warm water (120 to 130F / 50 to 55C)
- 1 tablespoon sugar
- 600 grams all-purpose flour
- 2 tablespoon olive oil
- 1 teaspoon salt
For the toppings:
- 1 cup pizza tomato sauce
- 1 whole tomato, cut into small cubes
- 2 cups shredded mozzarella
- 1 zucchini, cut into slices
- 12 asparagus, split in half lengthwise
- 1 red bell pepper, cut into small cubes
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese
- 1 teaspoons salt
Directions
For the dough:
- Mix water, yeast and sugar until a white foam forms (activation).
- In the bowl of a stand mixer, mix flour with the oil and salt. Add yeast preparation and mix on the slow speed of the mixer until a soft dough forms (about five minutes). Change setting to high and knead for three minutes. Let dough rest, covered with plastic wrap for 30 minutes.
- Split dough into four pieces and stretch with the help of a rolling pin to form the pizzas.
For the sauce:
- Heat grill on the highest setting for 15 minutes.
- Reduce heat to medium and place the stretched pizzas on grill.
- Cover with sauce, cheese and top with the chopped veggies.
- Drizzle with olive oil and season with salt and pepper.
- Cook until cheese melts and a golden crust forms on the bottom of the pizza.
- Remove from the grill, sprinkle with parmesan and enjoy!
