Grilled zucchini, squash, tomato pizza with fried garlic

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
5 Cloves garlic; minced
2 Ten-inch long zucchini; cut
Lengthwise into 1/4-inch strips
3 mediums Yellow summer squashes; cut
Lengthwise into 1/4-inch strips
Coarse sea salt
Freshly ground black pepper
1 Batch basic pizza dough; see recipe
OR two 12-inch prebaked pizza crusts
2 cups Tomato sauce
4 Plum tomatoes; cut lengthwise
Into 1/4-inch slices
1 tablespoon Finely chopped fresh rosemary

Directions

1. Preheat the oven, with a baking stone or baking sheet inside, to 500F.

Prepare and stretch out dough (as described in dough recipe) to make two 12-inch pizzas. Cover pizzas with a clean dishcloth and let rise until soft and slightly puffy (10 to 20 minutes).

2. Heat oil in a small skillet. Fry garlic over medium heat for 1 minute or until golden brown. Drain the garlic in a strainer over a bowl, reserving oil. Blot garlic pieces dry with a paper towel to keep them from getting soggy.

3. Preheat a barbecue grill or broiler to high. Lightly brush the zucchini and squash slices with garlic oil (2 to 3 teaspoons) and sprinkle with salt and pepper. Grill vegetables over high heat until lightly charred (3 to 5 minutes per side). Transfer to a platter and cool.

4. Spread tomato sauce on top of crusts. Arrange the zucchini, squash, and tomato slices in rows, alternating colors. Sprinkle with rosemary, fried garlic, and salt and pepper to taste. Drizzle a little of the remaining garlic oil over the vegetables; use the rest to brush the edges of the pizzas.

5. Slide pizzas onto the baking stone or preheated baking sheet. Bake until the crust is puffy and nicely browned (6 to 8 minutes), turning as needed for even baking.

NOTES : I love this colorful pizza, made with zucchini and yellow squash grilled to bring out a smoky flavor. You don't need cheese because the garlic provides so much flavor.-- Steve Recipe by: Steven Raichlen, article Converted by MM_Buster v2.0l.

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