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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources