This pizza may look familiar to you, if you're a long time reader. It's one that I brain stormed to create, and was my first attempt at grilled pizza... which was a giant fail. But I turned it into quesadillas, and it was a big hit! I decided to try the pizza version again, just grilling the vegetables and baking the crust, which worked well. But when we purchased a gas grill rather than charcoal, I was able to grill the crust as well, and it was delicious.
One of the main components to the pizza is prosciutto, but since that's not in my diet anymore, I had to change it up a bit. For this recreation, I decided to make a sauce layer by creating a puree of cannelini beans and ricotta. It definitely added body and protein to the pizza, but also took it in a much different direction. While I loved this variation, I think I want to tweak it a bit more, and find that saltiness that the prosciutto added in a vegetarian form. Any ideas??
Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction
1 ball of pizza dough (my favorite whole wheat recipe is here)
1 15 oz. can cannelini beans
1/2 c. ricotta cheese
1/4 tsp. crushed red pepper flakes
Salt and pepper, to taste
2 medium zucchini, sliced into 1" rounds on a bias
1 red onion, sliced into 1/2" rounds
1/2 c. crumbled goat cheese
1 c. aged balsamic vinegar
Preheat a grill to 400*
In a small saucepot, add vinegar, turn to low heat and simmer to reduce to a thick syrup.
Roll pizza dough out into a circle, place on a pizza pan.
Drain beans well, add to a food processor with ricotta, crushed red pepper, salt and pepper, puree.
Place pizza dough on the grill, smear with bean mixture.
Place zucchini and onions on the grill, sprinkle with salt and pepper, close the lid on the grill.
After 4-5 minutes, flip zucchini and onions.
After 4-5 more minutes place zucchini and onions on the pizza, sprinkle with goat cheese and close lid again.
Cook for 2-5 more minutes, until pizza is crisp and cooked through.
Remove from the grill, drizzle with balsamic, slice and serve.