Grilled Pizza With Ricotta And Summer Squash Recipes
GRILLED PIZZA WITH PROSCIUTTO, RICOTTA AND ARUGULA
Store-bought pizza dough is the basis for this super-fast and pretty pizza. It takes just minutes to grill the dough, and then all you have to do is pile on the no-cook toppings. Serve slices as an appetizer or first course, or add a platter of ripe sliced tomatoes to make a light summer meal.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Line a baking sheet with parchment paper.
- Finely grate the zest of the lemon; cut the lemon in half and reserve. Stir together the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of black pepper. Set aside.
- Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an oval about 14 inches long, 6 or 7 inches across and between 1/8 and 1/4 inch thick. Transfer the crusts to the prepared baking sheet. Brush both sides of each crust with olive oil, about 1 tablespoon per side, and lightly sprinkle with salt.
- Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 1 minute. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
- Immediately top each crust evenly with prosciutto. Place small dollops of the ricotta mixture over the prosciutto. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and the juice of one of the lemon halves (reserve the other half for another use). Season with salt and pepper. Divide the arugula between the pizzas and serve.
RICOTTA, SQUASH AND HONEY FLATBREAD
Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 flatbreads
Number Of Ingredients 10
Steps:
- Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
- Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
- Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
- Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.
GRILLED PIZZA WITH RICOTTA AND SUMMER SQUASH
This recipe uses an already prepared pizza crust. You can use a fresh or frozen dough or make your own. Everything grills quickly so this can be made in less than half an hour. From "Real Simple" magazine.
Provided by threeovens
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill (or indoor grill pan) to medium heat; use a large baking dish and toss squash and green onions with 2 tablespoons of the oil and season with salt and pepper.
- Grill vegetables until cooked through - 4-6 minutes/side for squash and 1-2 minutes/side for the onions; cut up onions and return vegetables to the baking dish.
- Divide the dough into 4 equal pieces and stretch each into an 8-inch round; brush each side with oil.
- Grill dough until cooked through, about 2-3 minutes per side (it will puff up).
- Dollop ricotta cheese on all four pizzas and top with grilled vegetables.
- Meanwhile, prepare a salad with the arugula and radishes; toss with the vinegar, 2 tablespoons oil, salt and pepper.
- Drizzle pizzas with additional oil and serve with the salad.
Nutrition Facts : Calories 416.1, Fat 35.1, SaturatedFat 12.1, Cholesterol 56.5, Sodium 115.4, Carbohydrate 12.3, Fiber 3.2, Sugar 4.5, Protein 15.6
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28 SUMMER PIZZA RECIPES WE CAN’T GET ENOUGH OF - PUREWOW
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- To make the dough: Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
- To make the chili oil: Place chiles and oil in a small saucepan set over medium heat. Continue to heat until oil begin to bubble around chiles. Remove from heat and let sit until cooled. Transfer to an airtight container and set aside until ready to use.
- To make the squash: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place zucchini and yellow squash slices in a large bowl, add in 2 tablespoons extra virgin olive oil, and season with salt and pepper to taste. Toss to evenly distribute seasoning and coat squash in oil. Transfer squash slices on grill and cook until lightly browned, about 2 minutes. Flip and continue to cook until second side is lightly browned and squash is tender, about 2 minutes more. Transfer squash to a plate.
- To make the pizza: 2 hours prior to cooking, remove dough from refrigerator, shape into balls, and allow to rest at room temperature, covered, for at least 2 hours before baking. Heat KettlePizza or pizza oven to 950°F. Alternatively, set a baking stone or Baking Steel on upper middle rack in oven and heat on highest setting possible for 45 minutes. Stretch dough into a 12" round. Brush dough all over up to 1-inch from the edge. Spread on a layer of mozzarella and top with squash sliced. Add dollops of ricotta. Place pizza in pizza oven and cook for 2-3 minutes, rotating pizza for even cooking as necessary. Alternatively, place pizza on baking stone or steel in heated oven and cook until crust is baked through and mozzarella is melted, 7-10 minutes. Remove from oven, sprinkle on parmesan, drizzle with chili oil, and serve immediately. Repeat with remaining dough and ingredients.
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