A few weeks ago, I tried to grill pizza. I failed miserably. I took what I was going to put on the pizza into a quesadilla, and it was awesome. I still wanted to make it as a pizza though, so I did that again, this time not grilled though. I made my basic pizza crust and topped it with the delicious combo and it was awesome! The balsamic reduction is what really makes it special!
Grilled Zucchini, Goat Cheese and Proscuitto Pizza
1 packet active dry yeast
1 tbsp. granulated sugar
1 c. warm water
1 c. whole wheat flour
3/4 c. all purpose flour
2 large zucchini, sliced lengthwise and grilled
1/4 lb. sliced prosciutto
2 slices of red onion, grilled
4 oz. herbed goat cheese
Salt and Pepper
1/2 c. balsamic vinegar
1 tbsp. cornstarch
Add water, yeast and sugar to a mixing bowl. Let it sit for 10 minutes, yeast will bubble. Turn the dough hook on and add in the flours. If the dough is too sticky, add another 1/4 c. all purpose flour. Let it knead for 5 minutes. Cover with a damp towel and let it sit for 1-2 hours.
Slice zucchini, salt and pepper both sides very well. Lay zucchini on grill and cook 2-3 minutes on each side, or until a bit charred. Add onions, be careful with them, they fall apart easily! Add prosciutto to a cooler part of the grill, keep an eye on it! Remove everything from the grill and lay on a sheet pan.
In a small saucepan over medium heat, whisk vinegar and cornstarch until it's thick and hot. Set aside.
Roll out dough, and place on a pizza pan. Bake at 400 degrees for 8 minutes. Add toppings and put back in the oven for another 3-5 minutes. Drizzle with balsamic reduction, slice and serve.