Grilled Summer Vegetable and Goat Cheese Pizzetas

Grilled Summer Vegetable and Goat Cheese Pizzetas

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Nothing says summer like the fresh, grilled vegetables of the season drizzled with tasty herb vinaigrette salad dressing atop a homemade pizza crust. For the perfect finish, sprinkle with savory goat cheese crumbles and serve with a glass of crisp and refreshing Biltmore Sauvignon Blanc.

Serves 4

Preparation Time: 2 hours


Pizza Ingredients

  • 2 heirloom tomatoes
  • 1 red onion
  • 1 small zucchini
  • 1 small yellow squash
  • 2 portabella mushrooms
  • Salt and pepper to taste
  • herb vinaigrette salad dressing
  • 1/2 cup crumbled goat cheese
  • 12 thinly sliced basil leaves

Pizza Dough Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 or 3 minced garlic cloves
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 2 tablespoons olive oil
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 tablespoon quick-rising dry yeast
  • 1 cup warm water

Preparation Instructions

Pizza Topping: Preheat a grill to hot, allowing 10 to 15 minutes to heat. Place each portion of the Pizza Dough on an inverted cake pan or baking pan and press gently into a circle. Invert the pans on the grill so that the dough circles rest on the grill. Grill for 1 to 2 minutes or until the dough is set. Remove the pans and turn the crusts over. Grill until the other side is marked. Remove from the grill. Cut the tomatoes, onions, zucchinis, yellow squashes, and mushrooms into chunks. Drizzle vegetables with salad dressing and toss to coat evenly. Grill the vegetables until tender-crisp. Chop into bite-sized pieces and sprinkle over the pizza crusts. Sprinkle the goat cheese over the vegetables. Preheat the oven to 400 degrees. Bake the pizzas until the cheese melts and the crusts are crisp. Sprinkle with the basil. Cut into wedges to serve. Makes four or five pizzas.

Pizza Crust: Combine the flour, sugar, garlic, basil, rosemary, tarragon, olive oil, vegetable oil, and salt in a mixing bowl; mix with a dough hook. Add the yeast and mix at low speed. Add 1/2 cup of the water gradually, mixing constantly. Add the remaining water gradually, mixing constantly until the dough pulls away from the side of the bowl. Mix at low to medium speed for 3 to 4 minutes longer. Remove to an oiled bowl, turning to coat the surface. Let rise, covered with a clean towel, until doubled in bulk. Punch down the dough and let rise again until doubled in bulk. Punch down to remove air bubbles and divide into 4 to 5 equal portions. Makes four or five pizza crusts.


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