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water sugar packet all-purpose kosher salt olive oil olive oil zucchini red wine vinegar red pepper kosher salt freshly ground black pepper olive oil Mozzarella cheese goat cheese basil tomatoes
Viewed: 68 - Published at: 5 years agoIngredients
- 1 1/3 cups water
- 1 teaspoon granulated sugar
- 1 packet (1/4-ounce) active dry yeast
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 3 tablespoons olive oil, plus oil for drizzling
- 2 tablespoons olive oil, plus more for grill grate
- 2 pounds zucchini, trimmed and cut on bias into 1/2-inch slices
- 2 teaspoons red wine vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 12 ounces part-skim mozzarella cheese, sliced into 1/4-inch-thick slices
- 8 ounces goat cheese, crumbled
- 16 large basil leaves, torn
- 1 cup sun-dried tomatoes
Method
- 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.
