Supreme Veggie Pizza with Mozzarella and Feta

We had this for our Friday Night Pizza a few weeks ago. It was so good. I’ve quickly become a big fan of pizza on the grill and pizza night in general. I love the flavor of grilled pizza. It cooks so fast and the crust gets that great chewy/crunchy texture.

Having Friday set aside as “pizza night” makes things easy for me. It’s either a night off, or the only things I have to come up with are the toppings. Coming up with the toppings has proved to be fun because it gives me a chance to be creative with a food that is familiar for the kids. If they (mostly Logan) don’t like the toppings, it’s easy enough to leave a part with just cheese.

Quite a few of the ingredients for this pizza are growing in our garden. I can’t wait for garden fresh pizza this summer when everything is ripe and ready to pick. We have 9 tomato plants (2 Roma, 1 Sungold Cherry, 1 Better Boy, 1 Beefsteak, 1 Yellow Pear, 1 Grape, 1 Red Lightening, and 1 Mr. Stripey), 3 basil plants, 5 bell peppers (2 yellow, 2 red, and 1 mystery), and a zucchini. It is going to be quite the bounty if all goes well, and that’s not even everything!

I’m hoping that the garden experience will be a positive one for Logan. Maybe by the end of the summer he will be able to eat a veggie pizza. He’s already been picking a few strawberries for himself as they ripen, and that was something he didn’t eat before.

Supreme Veggie Pizza with Mozzarella and Feta
a goodLife {eats} creation

  • sliced black olives
  • orange bell peppers, thinly sliced
  • cherry tomatoes, halved
  • red onion, thinly sliced
  • zucchini, thinly sliced
  • fresh mushrooms, thinly sliced
  • 1/4 c fresh basil, thinly sliced
  • pizza sauce or tomato paste
  • 1 1/4 c fresh mozzarella, grated
  • 1/2 c feta cheese, crumbled

Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry. Preheat Grill. Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil. Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.

Preheat oven broiler. Brush grill grates with olive oil. Place crust, on preheated grill (don’t close the lid). You can place it directly on the grill grates or place the pizza pan on the grill. This time I did it in a pizza pan. You won’t want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat. After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top. Alternatively, you can bake the pizza at 475 degrees F in your oven.

Pizza Dough (makes 2 pizzas)
From Cook’s Illustrated

1/2 c warm water, about 110 degrees
1 envelope (2 1/4 tsp) instant yeast
1 1/4 c water, at room temp
2 Tbs olive oil
4 c bread flower, plus more for dusting the work surface
1 1/2 tsp salt

Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity). Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.

Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap. Let rise for 1 1/2 – 2 hours, or until dough is doubled in bulk. Press the dough to deflate. Divide dough into two equal portions and shape into pizza rounds.