Chef Tom Fraker
1 large clove Peeled Garlic, minced
2 tablespoons Extra Virgin Olive Oil
1 pound Pre-Made Pizza Dough
1 pound Organic Zucchinis (about 2 large) cut diagonally into 1/3 inch thick slices
1/4 teaspoon Salt
3/4 pound Mozzarella Cheese (2 1/2 cups) coarsely grated
10 ounces Linguica Sausage, cooked & sliced
2 tablespoons Basil, chopped into ribbons
Prepare grill for cooking over moderate heat.
Meanwhile, mash garlic to a paste with a pinch of salt using the flat side of a large heavy knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Dock the dough by making dimples with your finger tips over the entire surface. Set aside.
Toss zucchini with salt and 1 tablespoon olive oil in a bowl.
Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl. Set aside.
Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in a single layer on cheese.
Evenly place the sausage and then sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
Transfer pizza to a cutting board, then sprinkle with basil and drizzle with remaining teaspoon olive oil. Cut and serve.
If you like a smokier flavor, use a traditional charcoal grill instead of a gas model.
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