Grilled Vegetable Pizza

Menu Part: 
Cuisine Type: 

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.


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

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


  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

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