Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.