Serves 4
60 min
Grilled Farmer's Market Pizza
Recipe GLPRa2fb85f56b46fd
A rustic wood-fired style pizza loaded with fresh vegetables from the farmer's market. Tomatoes are oven-roasted until caramelized, while corn, zucchini, and red pepper are charred on the grill. The dough is grilled on both sides for a crispy, smoky crust, then topped with ricotta, gouda, sharp cheddar, and fragrant fresh herbs. Perfect for summer entertaining.
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Ingredients
2 medium tomatoes, sliced into ¼-inch thickness
1 small ear corn, husks and silk removed
1 red bell pepper, quartered and seeded
1 medium zucchini, sliced lengthwise into ¼-inch slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
½ recipe pizza dough (about 1 pound)
1 large garlic clove, peeled and halved
½ cup ricotta cheese
½ cup shredded gouda cheese
½ cup shredded sharp cheddar cheese
Small handful of fresh herbs (parsley, thyme, rosemary, and basil), chopped
Directions
Preheat your oven to 425°F. Line a baking sheet with parchment paper. Arrange the tomato slices on the parchment in a single layer.
Roast the tomatoes for 25 to 30 minutes, rotating the baking sheet halfway through cooking, until the tomatoes have shriveled and begun to brown at the edges.
While the tomatoes roast, preheat your grill to high heat. Clean the grates thoroughly with a grill brush.
Lightly brush the red pepper quarters and zucchini slices with olive oil, then sprinkle with salt and pepper. Place all vegetables on the hot grill and cook, turning occasionally, until they are charred and tender on all sides (about 4 to 5 minutes per side). Remove vegetables from the grill. Once cooled slightly, roughly chop the pepper and zucchini into bite-sized pieces. Hold the corn upright and use a sharp knife to cut the kernels away from the cob in swift, downward strokes.
On a well-floured work surface, roll out the pizza dough to approximately 14 inches in diameter.
Transfer the dough to a large piece of parchment paper and lightly brush the entire top surface with olive oil.
Transfer the parchment with the dough to a large baking sheet or cutting board and bring everything out to the grill.
Oil the grill grates generously. In one quick, confident motion, flip the oiled side of the dough directly onto the hot grate, centering it as much as possible. Close the lid and cook for 3 to 4 minutes. Using a long metal spatula or pizza peel, lift one edge and check the underside—it should be starting to brown with nice grill marks. If the top bubbles up significantly, carefully pop the bubbles and press gently. Keep your baking sheet nearby.
Using the spatula, gently slide the partially cooked dough back onto the baking sheet or board with the grilled side facing up.
Lightly brush the uncooked top side with olive oil and flip the dough back onto the board so the grilled side is now facing down. Rub the grilled surface with the cut garlic clove, then drizzle lightly with more olive oil. Discard the garlic or chop it and reserve. Dollop the ricotta evenly over the dough, sprinkle the gouda and cheddar over the ricotta, and arrange the grilled vegetables and roasted tomatoes on top.
Carefully slide the assembled pizza back onto the oiled grill grates, ungrilled side down, and cook for another 3 to 4 minutes until the cheese is melted and the bottom is crispy with grill marks.
Slide the pizza off the grill onto a cutting board and let it rest for 2 minutes. Sprinkle the fresh chopped herbs over the top, slice into wedges, and serve immediately.
