If you like vegetables, you’ll love this pizza. The bell pepper, zucchini and eggplant are first grilled before added as pizza toppings.
3 - 4 Servings
20 min
Pizza with Veggies & Prosciutto
Ingredients
Ingredients for Crust
2 cups
Flour for Pizza
1 tsp.
salt
1 \u00bd tbsp.
dried yeast
1 \u00bd cups
lukewarm water
1\/4 cup
Bonsecco EVOO
Ingredients for Toppings
Sugo with Olives & Capers
2 tbsp.
Herb Mix for Pizza (Erbe miste per Pizza)
Basil & Garlic Seasoning
3\/4 cup
grated mozzarella
8 slices
prosciutto
1
sweet red bell pepper, sliced in strips
1
zucchini, sliced
1
eggplant, sliced
Bonsecco EVOO
salt
pepper
Preparation
- Dissolve the yeast in lukewarm water and mix with the pizza flour and salt.
- Add olive oil and knead into a dough ball.
- Allow to rise under a damp dish towel for 90 minutes.
- Thinly slice the sweet bell pepper, zucchini and eggplant.
- Drizzle the vegetables with olive oil, add salt and pepper.
- Heat a grill pan or grill on medium-high cook vegetables until nice grilling marks appear.
- For Grilling Pizza:
- Heat the grill on high (between 550°F - 600°F with the lid on)
- Stretch out the pizza dough to a thin layer and brush with EVOO.
- Lay dough oil-side down on the pizza stone or directly on the grill.
- Cook for about 3 minutes with the lid off or 1-2 minutes with the lid on.
- Flip the dough using tongs or spatula.
- For Baking:
- Preheat the oven to 475°F.
- Stretch out dough to a thin sheet and place on a pizza stone or baking sheet.
- Brush with EVOO and bake for 1-2 minutes.
- Remove from oven.
- Spread a thin layer of sauce over the crust.
- Then add grated mozzarella and the Herb Mix.
- Arrange the prosciutto and grilled vegetables on top.
- Arrange the prosciutto and grilled vegetables on top. Finally, sprinkle with basil & garlic seasoning.
- Bake or grill for 5-10 minutes until the crust is golden brown and crispy.
