Grilled Veggie Pizzas

Name: Grilled Veggie Pizzas
Ingredients: Dough:; 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm water (100° to 110°); 2 tablespoons extravirgin olive oil; 4 cups all-purpose flour, divided (about 18 ounces); 1/2 teaspoon salt; Cooking spray; Toppings:; 2 large zucchini, cut lengthwise into 1/4-inch strips (about 1 pound); 2 red bell peppers, cut into 1/4-inch rings; 1 large onion, halved and cut into 1/2-inch slices (about 1 cup); 1 tablespoon extravirgin olive oil; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 6 tablespoons (about 1 1/2 ounces) shredded part-skim mozzarella; 6 tablespoons (about 1 1/2 ounces) shredded Gruyere cheese

16 ingredients

5 steps

Ingredients

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100° to 110°)
2 tablespoons extravirgin olive oil
4 cups all-purpose flour, divided (about 18 ounces)
1/2 teaspoon salt
Cooking spray
Toppings:
2 large zucchini, cut lengthwise into 1/4-inch strips (about 1 pound)
2 red bell peppers, cut into 1/4-inch rings
1 large onion, halved and cut into 1/2-inch slices (about 1 cup)
1 tablespoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 tablespoons (about 1 1/2 ounces) shredded part-skim mozzarella
6 tablespoons (about 1 1/2 ounces) shredded Gruyere cheese

Directions

1

To prepare dough, dissolve yeast in warm water in a large bowl. Stir in 2 tablespoons oil, and let stand 5 minutes. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
3

Prepare grill.
4

While dough rises, prepare topping. Place zucchini, bell peppers, and onion in a large bowl; stir in 1 tablespoon oil and black pepper, tossing well. Place on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove from grill; stir in garlic.
5

Divide dough into 6 equal portions, pressing each portion into a 7-inch round. Coat both sides of dough rounds with cooking spray. Place 3 dough rounds on grill rack. Grill 4 minutes or until puffed and golden. Remove from grill. Turn rounds over; top each round with 1 tablespoon mozzarella, about one-sixth of vegetables, and 1 tablespoon Gruyere cheese. Place topped rounds on grill. Cover and cook 1 1/2 minutes or until bottoms are browned. Repeat procedure with remaining 3 dough rounds, vegetables, and cheeses.