Week 47, Recipe 1: Grilled Summer Veggie Pizza

NOTES

• Modified from Annie's Eats
• Delicious! I thought for sure that without an actual pizza sauce, the pizza would be dry but the veggies were soft and full of flavor. The feta cheese and fresh basil really add a lot!
• A thick crust works best for grilled pizza. The refrigerated kind will not work well. Either make your own recipe, try mine (double it to make four personal sized thick pizzas), or buy some dough at you local pizzeria. Making personal-sized pizzas works best on the grill.

INGREDIENTS

• Thinly sliced zucchini and yellow squash
• Thinly sliced cherry tomatoes or medium tomatoes
• Salt
• Pizza dough (see my NOTE above)
• Olive oil
• Thinly sliced red onion
• Fresh basil, cut into thin strips with a scissors
• Freshly grated Parmesan cheese
• Crumbled feta cheese
• Freshly ground black pepper

DIRECTIONS

1. Place the slices of zucchini, yellow squash and tomatoes in a colander set over the sink or a large bowl. Toss with ¾ teaspoon kosher salt. Let sit 20-30 minutes to drain excess liquid.
2. Heat grill to medium. Meanwhile, transfer the pizza dough to a lightly floured work surface. Divide the dough into four equal portions. Let rest 10 minutes.
3. Shape each piece of dough into a flattened round. Generously oil the grates of the grill (you can use a wad of paper towels dipped in olive oil and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 2-4 minutes. Prick bubbles if necessary to let air escape. Watch carefully so the bottoms don't burn!
4. Carefully remove the partly cooked dough rounds from the grill for topping and transfer to a plate or work so that the cooked side is facing up. Brush with olive oil then top evenly with layer of feta and parmesan (save some cheese to put over veggies), sliced zucchini, yellow squash, tomatoes, and red onion. Sprinkle with remaining cheese, and minced basil, and freshly ground black pepper.
5. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 2-6 minutes. Remove from the grill. Serve warm.