Pizza Primavera
Pizza Primavera
"Grilled vegetables are the main attraction of this pizza. The range of colors and textures makes for a beautiful pizza, and with a sauce of only crushed cherry tomatoes, this is one of our healthiest and tastiest pizzas. Just what the doctor ordered!" - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite
Servings
2
Ingredients
- 2-3 thin slices zucchini
- 1-2 thin slices eggplant
- ½ head baby romaine lettuce (or an equivalent amount of romaine heart leaves)
- ¼ yellow bell pepper, thinly sliced
- 9 ounce pizza dough
- 2 pound canned cherry tomatoes, drained
- 3-4 fresh basil leaves
- extra virgin olive oil, for drizzling
- ¼ avocado, peeled and thinly sliced
- 2 pinch of maldon salt (or other flaked salt)
Directions
- Place a baking stone in the oven, and preheat to 500 degrees F or higher for 1 hour.
- Grill the zucchini, eggplant, romaine, and bell pepper on a grill or in a grill pan until just soft.
- Stretch the pizza dough to a diameter of 8 inches. (This will be a fairly thick pizza.)
- Use your hands to lightly crush the cherry tomatoes. Spread them over the dough, leaving a 1-inch border.
- Place the basil leaves on the pizza, and then drizzle olive oil over the pizza.
- Bake the pizza on the baking stone until the crust is golden.
- Remove the pizza from the oven, and place it on a plate. Top the pizza with the grilled vegetables and the avocado slices.
- Drizzle a little more olive oil over the pizza, add salt, and serve.