Summer months call for spending time in the great outdoors ... or at least your backyard! Why not combine that goal with your mid-week meal plans? Think grilling is best left to the weekend? Think again!
This month, I'm offering you one of my favorite ways to enjoy one of America's favorite foods: Grilled Pizza. While the toppings can be mixed and matched to suit your family's tastes, this recipe is all about the wonderful flavors and aromas imparted to a pizza when it's kissed with the magic of a grill. And, what's more, it's incredibly fast. By using a quick heating gas grill and a ready-made bread shell like Boboli, you can have dinner on the table in about 30 minutes. You can make it in even less time if you prepare the sauce and toppings the night before.
Since this pizza brings a bit of a smoky flavor to the dinner table, I love to serve it with a fresh fruit salad made from the season's bounty and tall glasses of iced tea. Beyond that, all you need is a comfortable dining spot in the backyard and some good company. Happy Summer!
- 1 large ripe tomato, quartered
- 2-3 cloves garlic
- 1 (16 oz.) Italian bread shell
- 1 small zucchini, sliced thinly
- 1/2 small onion, sliced thinly
- 1/2 red or green pepper, sliced thinly
- 2 oz. mushrooms, sliced
- 4 oz. grated cheese (choose your favorite variety)
- 1 T. olive oil
Preheat a gas grill and reduce the heat to medium.
In a food processor, combine the tomato and garlic cloves. Process until the mixture has the consistency of a thick sauce.
Spread the mixture evenly over the bread shell. Top with the zucchini, onion, pepper, mushrooms and cheese. Drizzle the olive oil over all the ingredients. Fold a 24 X 18-inch piece of heavy aluminum foil in half lengthwise. Carefully place the pizza on the foil and turn up the edges around the pizza.
Place the pizza on the grill rack and cover. Grill indirectly for 8-10 minutes or until the pizza is heated through and the cheese is melted and bubbly.
- Yields: 4 servings
- Preparation Time: 30 minutes