Grilled Green Spring Veggie Pizza
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This pizza might be filled with veggies but the addition of the black truffle salt and creamy burrata cheese makes it a little more extravagant. And I have also included ramps in the recipe. Many people are unfamiliar with ramps – outside of the food community they are quite obscure.
Using the grill to cook the pizza adds a little smokiness to the flavor and also adds extra crunch to the dough. The grill can also get to a higher heat than the oven, which allows it to cook more quickly.
Grilled Green Spring Veggie Pizza
Table of contents
What’s on this Veggie Pizza?
- Garlic
- Burrata
- Zucchini
- Snow peas
- Asparagus
- Ramps
- Truffle salt
Key Ingredients in This Recipe
- Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and homemade dough is easy to make using my recipe here. If you want a shortcut, then instead of making homemade dough you can find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local!
- Ramps – The food-obsessed go nuts for ramps in the spring and they have been known to cause a brawl or two at farmers markets. They are only available for a few weeks in the spring and usually have to be foraged so they aren’t readily available. The scallion-looking, leek/garlicky tasting root veggie is a hot commodity, so if you see ramps be sure to snatch some up. Substitute with spring onions if needed.
- Asparagus – I try to use the thinnest asparagus I can find for this pizza – I don’t cook it beforehand so asparagus that is too thick will be raw. The thin asparagus gives you a nice crunch and it gets a nice char from the grill. If you can’t find any pencil-thin asparagus at the store, use a knife or mandolin to thinly slice or shave the asparagus for your pizza.
- Peas – Sugar snap peas or snap peas are a cross between snow peas and garden peas with a sweet flavor and crunchy texture. In addition, the pods are flatter with smaller peas. Be sure to remove the thin string before cooking. Garden or English peas can also be used in this recipe in place of the snap peas.
- Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor.
How to Make Grilled Spring Veggie Pizza
- Heat grill. Preheat grill to high heat, about 550ºF.
- Press out the dough. Divide the pizza dough in half. On a lightly floured surface press out one of the halves of dough into about a 10-inch circle. The dough should be fairly thin. Spread half of the cornmeal around on the pizza peel and place the dough on top. If you do not have a pizza peel then prepare the dough on a lightly greased baking sheet.
- Par-bake the crust. Rub 2 teaspoons of olive oil and garlic over the pizza dough including the edges. Grill the pizza for 3 minutes to par bake the crust. Use the pizza peel or large tongs to remove it from the grill.
- Assemble pizza. Arrange the burrata cheese, zucchini, peas, asparagus tips and ramps around the pizza. Leave about 1” around the edge of the pizza for the crust.
- Grill. Grill until the pizza is crisp and golden brown and the cheese is bubbling, about an additional 5 to 6 minutes. Sprinkle with truffle salt and black pepper.
- Serve. Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.
This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.
With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp then broil in the oven on high until the cheese is bubbling and hot.
Yes! Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven. Par-bake the crust then continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 6 minutes
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- California Salad Pizza with Avocado and Crispy Prosciutto
- Squash Blossom and Ricotta Pizza
- Speck and Brie Pizza with Fig Jam
Grilled Green Spring Veggie Pizza
Equipment:
- Pizza Peel (optional)
Ingredients:
- 1 pound homemade or store-bought pizza dough, at room temperature
- Cornmeal, as needed
- 4 teaspoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 6 ounces burrata cheese
- 1 medium zucchini, thinly sliced
- 1 cup halved lengthwise sugar snap peas
- 3 ounces thin asparagus tips
- 2 ramps, white section only, thinly sliced
- ½ teaspoon black truffle salt
- ½ teaspoon freshly ground black pepper
Instructions:
- Preheat grill to high heat, about 550ºF (287ºC).
- Divide the pizza dough in half. On a lightly floured surface roll out one of the halves of dough into about a 10-inch circle. The dough should be fairly thin. Spread half of the cornmeal around on the pizza peel and place the dough on top. If you do not have a pizza peel then prepare the dough on a lightly greased baking sheet.
- Rub 2 teaspoons of olive oil and garlic over the pizza dough including the edges. Grill the pizza for 3 minutes to par bake the crust. Use the pizza peel or large tongs to remove it from the grill.
- Arrange the burrata cheese, zucchini, peas, asparagus tips and ramps around the pizza. Leave about 1” around the edge of the pizza for the crust.
- Grill until the pizza is crisp and golden brown and the cheese is bubbling, about an additional 5 to 6 minutes. Sprinkle with truffle salt and black pepper.
- Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.
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