Grilled Green Spring Veggie Pizza
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.
Servings 2 (10-inch) pizzas
Calories 906kcal
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.
Nutrition
Calories: 906kcal | Carbohydrates: 121g | Protein: 36g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 2233mg | Potassium: 471mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1904IU | Vitamin C: 53mg | Calcium: 520mg | Iron: 9mg