Grilled Pizza from The Garden Bounty
Purchased pizza dough
Purchased pizza sauce or Philips’s tomato sauce from my Fiestas book
Shredded dry mozzarella cheese
Thinly sliced crookneck squash or zucchini and coated in olive oil, slat and pepper
Squash blossoms (about 5 per pizza), washed with pistils removed
Walnut pesto, recipe follows
Prepare grill (we have a green egg) on high heat to 600F. Place pizza stone in grill. Take one 1-cup piece of dough and roll it out into floured surface into a 10 to 12-inch round. Sprinkle pizza peel heavily with corn meal and place dough round on pizza peel. Spread about 1/3 cup of tomato sauce over dough, leaving a 1/2 inch border. Top with about 1/3 cup cheese. Then carefully arrange zucchini, squash blossoms and cherry tomatoes over cheese. Drizzle about 2 tablespoons Pesto over pizza. Sprinkle with Zatar. Place pizza on stone and close cover. Cook at 600F for about 7 minutes, checking half way for doneness. Use peel to remove pizza and transfer to cutting board.
2 cups fresh basil leaves
1 garlic clove
3/4 cups walnuts
1/3 cup parmesan Reggiano cheese (optional)
1/4 cup olive oil
Blend all ingredients in processor until smooth. Season lightly with salt and pepper.