Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon
Pizza with grilled vegetables & burrata on the barbecue
☐ 2 tbsp olive oil
☐ 1 tsp lemon zest
☐ 1 red onion, sliced
☐ 4 small zucchini, sliced lengthwise, about 1/4-inch thick
☐ 2 bunches cherry tomatoes on vine
☐ Salt and pepper
☐ 1 lb (500 g) pizza dough
☐ 1 cup basil pesto
☐ 1 (250 g) ball burrata or fresh mozzarella
☐ 2 cups arugula
☐ 1/2 cup toasted pine nuts
☐ Hot pepper flakes (optional)
☐ Fresh herbs (optional)
🍕In a small bowl, combine the oil and lemon zest. Place the onion and zucchini on a plate and brush with oil mixture; put tomatoes in a bowl and toss gently with remaining oil mixture. Season vegetables with salt and pepper.
🍕 Set the barbecue grill to medium-high heat (about 450°F). Place onions and zucchini on oiled grill. Place a perforated griddle or cast-iron skillet on grill, beside onions and zucchini, and place tomatoes on it.
🍕 Close cover and cook for 4 to 6 minutes or until the vegetables are tender and marked, turning the onion and zucchini halfway through cooking. Remove the vegetables from the grill. Coarsely chop the onions. (Make-ahead: grilled vegetables can be stored overnight in the refrigerator.) Separate the pizza dough into two portions.
🍕On a lightly floured surface, roll out each portion into a circle 8 to 10 inches in diameter. Place the dough circles on the oiled grill of the barbecue and close the lid. Cook for 1 to 2 minutes or until the crusts have swollen and are starting to firm up. Using a spatula, transfer each pizza crust to a plate. Brush grilled side of crusts with pesto.
🍕 Top each with reserved grilled vegetables. Return the pizzas to the grill, close the lid and cook for an additional 3 to 5 minutes, or until crusts are golden and crispy (if necessary, rotate the pizzas to prevent crust from burning).
🍕When ready to serve, tear burrata into pieces and scatter on the pizzas. Garnish with arugula and pine nuts. Sprinkle with hot pepper flakes and herbs, if desired. Serves 4.