Description
A delicious grilled pizza topped with fresh vegetables and creamy burrata cheese.
Ingredients
Scale
- 1 pound homemade or store-bought pizza dough (at room temperature)
- as needed Cornmeal
- 4 teaspoons extra-virgin olive oil (divided)
- 4 cloves garlic (minced)
- 6 ounces burrata cheese
- 1 medium zucchini (thinly sliced)
- 1 cup halved lengthwise sugar snap peas
- 3 ounces thin asparagus tips
- 2 ramps (white section only, thinly sliced)
- ½ teaspoon black truffle salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat grill to high heat, about 550ºF (287ºC).
- Divide the pizza dough in half. On a lightly floured surface, roll out one of the halves of dough into about a 10-inch circle. The dough should be fairly thin. Spread half of the cornmeal around on the pizza peel and place the dough on top. If you do not have a pizza peel, then prepare the dough on a lightly greased baking sheet.
- Rub 2 teaspoons of olive oil and garlic over the pizza dough including the edges. Grill the pizza for 3 minutes to par bake the crust. Use the pizza peel or large tongs to remove it from the grill.
- Arrange the burrata cheese, zucchini, peas, asparagus tips, and ramps around the pizza. Leave about 1” around the edge of the pizza for the crust.
- Grill until the pizza is crisp and golden brown and the cheese is bubbling, about an additional 5 to 6 minutes. Sprinkle with truffle salt and black pepper.
- Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.
Notes
- For best results, ensure that the pizza dough is at room temperature before grilling.
- Feel free to substitute any seasonal vegetables for the toppings based on availability.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pizza
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg