Grilling can and should be a year-round endeavor. But summer seems to be when we up the ante, becoming self-proclaimed barbecue masters seemingly overnight. We get saucy with new marinades and rubs, boost burgers by experimenting with different meats and accompaniments, and work in our farmers market finds, putting everything from berries and stone fruits to vegetables and cheese over hot coals.
This vegetable-heavy pizza recipe uses a pizza pan on the grill. A pizza stone also works great, and we’ve also cooked pizzas (with pre-baked crusts) right on the grates. From “The BBQ Companion” by Oscar Smith (Smith Street, 2023; $24.95), a handy 50-recipe deck that covers everything from seafoods to sides with vegan options, too.
Barbecued Mediterranean Pizza with Basil Oil and Ricotta
INGREDIENTS
For the basil oil:
1/2 c. extra-virgin olive oil
1/2 c. basil leaves
2 cloves garlic, thinly sliced
For the pizza:
2 zucchini, cut diagonally into 1/2-in. slices
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 red onion, sliced into wedges
5 mushrooms, sliced
7 oz. ricotta cheese
1/2 c. grated Parmesan cheese
2 prepared pizza crusts
DIRECTIONS
Prepare the basil oil: Heat oil in a small saucepan over medium-low heat. Add the basil leaves and garlic and swirl the pan until the leaves are wilted and the oil has become fragrant and turned a rich green color. Set aside.
Preheat grill to high and lightly grease the grates with oil.
Prepare the pizza: Brush the zucchini, peppers, onion and mushrooms with half of the basil oil. Grill, turning occasionally, until the vegetables are tender and have defined grill marks. Set aside.
In a bowl, mash the ricotta and Parmesan together with a fork.
Lightly grease two round pizza trays, and place one crust on each. Divide the remaining basil oil over the two bases and brush on, adding the basil leaves and garlic. Scatter spoonfuls of the cheese over the crusts, and arrange the grilled zucchini, peppers, onion and mushroom over the top.
Place the trays over the grill and close the lid. Cook for 10 to 15 minutes, until the crust is golden brown .Serves 4.
Tribune News Service
