Grilled Zucchini Pizza with Goat Cheese and Prosciutto

I don't have too many claims to fame... I can only think of 2 or 3 on this blog - my famous sugar cookies, pumpkin buttercream, and my Twilight cake. All baked goods, interesting!

Anyway, if there's anything on this blog you ever make, it should be this pizza. It was something I dreamed up one day and it's just wonderful. I decided to make it again, but rather than top it with the goat cheese, I spread it on the bottom and sprinkled a tiny bit of parmesan on top. My balsamic drizzle wasn't as thick as I wanted, but all in all, it was a great pizza!

See the original here!

Grilled Zucchini Pizza with Goat Cheese and Proscuitto

Dough:

(half this recipe makes one pizza)
1 packet active dry yeast
1 tbsp. brown sugar or honey
1 c. warm water
1.5 c. whole wheat flour
1.5 c. all purpose flour
Toppings:
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 5 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 10 minutes.

Add toppings and put back in the oven for another 3-5 minutes.

Drizzle with balsamic reduction, slice and serve.