Despite the fact that yesterday was the unofficial last day of summer, the high temperatures here in Phoenix are still foretasted in the 100s for the remainder of the week. Get with it, Mother Nature!
I think grilling is actually less tortuous in the fall season. When it’s only 65 degrees outside you don’t wind up being a walking ball of glistening sweat after grilling up lunch or dinner. Either way, you still end up with delicious food most of the time so I suppose it’s worth it.
This recipe makes two individual pizzas but it you’d like to serve more it can easily be doubled.
Taste: Like summer, only more cheesy and meaty.
Texture: Crisp on the outside, chewy inside, cheesy, and chunky.
Ease: As long as you have all your ingredients prepared and ready-to-go, pizza grilling is pretty easy. Just be aware of potential hot-spots on your grill (we’ve found a few and are learning to avoid them).
Appearance: The red and green colors and grill marks on these pizzas are gorgeous.
Pros: Fun, fresh, fast.
Cons: Grilling out in 110 degree heat is sliiiightly hellish.
Would I make this again? Yes, probably next summer.
Grilled Pizzas with Chicken, Zucchini, Roasted Peppers, and Pesto
- all-purpose flour for dusting
- 1 ball pizza dough
- 1 tablespoon olive oil, plus extra for brushing
- 2 small zucchini, sliced lengthwise about 1/2-inch thick
- 2/3 cup basil pesto
- 3 ounces low-moisture whole-milk mozzarella cheese, sliced
- 1 roasted red bell pepper, sliced
- 1 rotisserie chicken breast, shredded with skin removed
- salt and freshly ground black pepper
Prepare gas grill for indirect grilling:
Turn all burners to high and close lid. Allow grill to heat for 10-15 minutes, or until grill temperature reaches 500 degrees F. Turn off one of more of the burners so that there is flame beneath only half of the cooking area. Brush grilling area with oil.
On a lightly floured work surface, divide the dough in half and shape each half into a ball. Cover one of the balls with a clean kitchen towel and set aside. Coat your fingers with olive oil and press the dough outward from the center in a 7-inch round or oval (whichever will fit on your grill) of even thickness. If the dough springs back, cover it with a clean kitchen towel and let it rest for a few minutes before proceeding. The thinner the dough, the crisper the crust will be. Repeat with second dough ball. Let both pieces of dough rest for 15 minutes.
To grill the zucchini:
Meanwhile, toss sliced zucchini, 1 tablespoon olive oil, salt, and pepper to taste in a bowl. Grill over hot side of the grill until tender, turning once. Cool and cut into 3/4-inch pieces.
To grill dough:
Place the first dough round, floured side down, above the oiled, cool part of the grill and close lid. Cook until the top of dough bubbles and bottom is grill-marked, about 3-5 minutes. With a long-handled spatula, flatten the bubbles. Brush the top with olive oil then flip the pizza. Quickly spread half of pesto onto grilled dough, top with cheese, bell pepper, chicken, and zucchini. Sprinkle with salt and pepper. Close lid and let dough brown and cheese melt until bubbling and slightly browned, about 5 minutes. Remove pizza and repeat with second round of dough.