Grilled Vegetable Pizza

A quick homemade dough loaded with juicy grilled vegetables and a sauce made from scratch--who could resist?

For a more traditional Italian-style pizza dough, use "00" flour for the all-purpose flour and use 25 grams of fresh yeast for the active dry yeast. Look for these in Italian grocery stores. Semolina adds a nice texture to the pizza crust, if you don't have semolina, use ½ cup of all-purpose flour instead.


Pizza Dough
2 ½ cups all-purpose flour
½ cup semolina
1 cup warm water
2 tsp. active dry yeast
1 tbsp. sugar
1 tbsp. salt

Pizza Toppings
1 small eggplant thinly sliced lengthwise
1 medium zucchini, thinly sliced lengthwise
1 portobello mushrooms, thinly sliced
1 red bell pepper, cut in half
Olive oil
1 to 1 ¼ cup tomato sauce or tomato puree
¾ cup shredded fontina or mozzarella
¾ cup grated Parmesan cheese or pecorino cheese
3 tbsp. canned diced tomatoes, drained (optional)
½ tsp. dried oregano


Pizza Dough
In a bowl combine flour, semolina, and salt. Set aside.

In another bowl dissolve yeast and sugar in warm water.

Stir the yeast mixture into the flour mixture. Form into a ball and knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.

Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place until it doubles in volume, about 30 to 40 minutes.

Punch down dough. Cut dough in half. Roll each piece to form a 10-inch round. Alternatively, make one party size pizza (about 18-inch x 24-inch, depending on how thin or thick you prefer your pizza crust.)

Pizza Toppings
While the dough is rising, grill the vegetables.

Preheat grill to high.

Toss the eggplant, zucchini and mushroom slices, and the red pepper halves with olive oil.

Add the vegetables to the grill, cook until lightly charred on both sides, flipping once, about 5 to 10 minutes. Let vegetables cool. Cut veggies into bite-size pieces. (Alternatively, use a grill pan to grill the veggies.)

Preheat oven to 425 degrees F.

Top the pizza dough with tomato sauce, the cheeses, diced tomatoes, garlic and veggies. Sprinkle with oregano and drizzle with 2 tbsp. olive oil.

Bake pizza until crust is golden brown and crisp, about 15 to 20 minutes.

Yield: Makes two 10-inch round pizzas or one 18-inch x 24-inch party pizza.