Dishing up Leftovers: Grilled Vegetable Pizza
August 10, 2008
Grilled vegetables (green and yellow squash, eggplant, portobello mushrooms, red onions, etc.) are summer staples for our family. Simply brush on some olive oil, sprinkle with salt and fresh ground pepper, cook on hot grill for a few minutes and voilà, you have a side dish, sandwich fixin’ and pizza topper all in one.
I think I’m mentally still on vacation since I’m having a hard time motivating myself to cook/blog this week. After surveying the contents of the fridge yesterday, I decided to utilize the leftover grilled veggies and fresh mozzarella I had on hand for grilled vegetable pizza. Talk about happy endings.
Pizza Dough (from Maggie Glezer’s Artisan Baking)
serves 4 (2 medium pizzas)
3 1/3 C. unbleached bread flour
1/4 tsp. instant yeast
2 tsp. salt
1 1/2 C. lukewarm water
Mix flour, yeast and salt together in a large mixing bowl. Add the water and mix until until blended. Cover and let it rest for 10 – 15 minutes to allow yeast to hydrate. Knead dough for 5 – 10 minutes until fairly smooth. Cut into 2 pieces and shape each piece of dough into a tight ball. Place each ball onto a floured tray. Cover with plastic wrap and let dough rise about 5-6 hours.
You might want to spray cooking spray on the underside of the plastic wrap – it will stick!
Place pizza stone in 2nd highest rack and preheat oven to its highest setting (mine is 550° F). Flour the work surface and flatten out your fully risen dough ball with your hand and press into a disk.
Pull out the sides (or you can try to get fancy like the pizzerias and use your raised fist to stretch out the dough).
Place pizza on parchment paper (or lightly floured pizza peel if you have one). After placing toppings on the dough, slide pizza still on the paper on to the hot stone. Bake for about 6-8 minutes, being careful to not overbake.