Grilled Vegetable Pizza

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
1

The Cavallis, first-generation Americans and owners of this two-location pizzeria, brought their recipe for authentic pizza straight from Italy. This version gives eaters a healthy dose of vegetables in every slice.

Ingredients

Pizza Dough:
4 cups flour
1 2/3 cups water
2 tsp. salt
1/2 tsp. active dry yeast

Topping:
1 yellow summer squash, in 1/2-in. slices
1 zucchini, in 1/2-in. slices
1 eggplant, in 1/2-in. slices
Sea salt
Extra-virgin olive oil
4-6 mini bell peppers, in 1/2-in. slices
Fresh basil leaves, slivered

Steps

  1. Prepare Pizza Dough: Combine flour, water, salt and yeast in bowl of stand mixer. Mix slowly for 2 min.; increase speed and mix for 5 min. longer. Then decrease speed and mix for 2 min. until smooth dough forms. (By hand, mix ingredients with wooden spoon; knead dough until smooth.)
  2. Cover dough with plastic wrap or a clean towel. Leave to rise until doubled in size. Flatten dough and let rest.
  3. Preheat oven to _500°F. Meanwhile, place squash, zucchini and eggplant slices on grill. Cook until soft; remove and season with salt and olive oil. Grill mini peppers until charred; season with salt and olive oil. Keep vegetables warm.
  4. Stretch out pizza dough to form a large circle. Top with diced mozzarella and drizzle with a little olive oil. Bake in preheated oven until mozzarella melts and dough is golden.
  5. Remove from oven and place grilled vegetables on top of crust. Drizzle with more olive oil and sprinkle with fresh basil leaves.
Source: Clara and Paolo Cavalli, Cavalli Pizza, McKinney, TX

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources