Makes 2 12 to 14-inch pizzas or 8 to 10 mini pizzas
One recipe Quick Yeast Dough for Pizza
1 small eggplant cut into 1/2 inch thick rounds
1 small zucchini cut into 3/4 inch thick rounds
1 sweet red bell pepper, seeded and cut into quarters horizontally
1 large onion, peeled and cut into 1/4 inch thick rings
1 small fennel bulb, cut into 1/4 inch thick vertical wedges
2 tablespoons lemon juice
2 tablespoons lemon flavored extra virgin olive oil
1/2 cup shredded provolone cheese
1 tablespoon dried oregano
Coarse sea salt
Divide the dough in half and flatten each piece into a 12 to 14-inch round. Place each round on a cornmeal lined pizza paddle or rimless baking sheet. Set aside.
Preheat the grill to 450°F.
Toss all the vegetables in a bowl with the lemon juice and olive oil. Place them on a grill plate and grill them until they soften and are a little charred looking. Remove from the grill and set aside.
Working with one round of dough at a time, slide them onto the grill top and cook just until the bottom starts to color and take on parallel grill marks. Turn them over with a metal spatula and divide and add the grilled vegetables over the top. Sprinkle on half the cheese and cook until the cheese melts. Remove the pizza form the grill with a pizza paddle or large spatula. Sprinkle with oregano and coarse salt.
Slice, serve, and enjoy.
Note: You may make individual pizzas by dividing the dough into 8 to 10 pieces, flattening each and cooking as for the larger ones.
This recipe is featured on show 2126 – Pizza on the Grill.
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