Grilling pizza at home is easy and will satisfy any craving for a thin crust brick-oven pizza. Here are my two favourite plant-based healthy pizzas — less cheese, more vegetables!
Course
Hauptgericht
Category
Italienische Klassiker
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings2
AutorElle
Ingredients
For the pizza dough:
1Package (483 g)Organic Spelt Dough or homemade pizza dough
Heat resistant oil for the grill
Topping variation 1:
1small eggplant,sliced in ca. 0.5 cm rounds
Olive oil,for grilling the eggplant
3-4tablespoonspizza sauce
A couple pinches Italian mixed herbs or oregano
125gbuffalo mozzarella,cut into pieces (half a ball)
5-6olives,seeded and coarsely chopped (z.B. Kalamata)
5-6capers (in brine), drained
Handful grated parmesan,plus more to garnish
Generous handful arugula leaves
lightly toasted pine nuts
Sea salt and freshly ground pepper
Topping variation 2:
Handful of kind trumpet mushrooms(or other mushrooms of choice), thinly sliced
A little butter,for frying the mushrooms
60gsun-dried tomato pesto(half a glass, or more)
125gbuffalo mozzarella,cut into pieces (half a ball)
1/2a small red onion,thinly sliced
Handful grated parmesan,plus more to garnish
Generous handful arugula leaves
lightly toasted pine nuts
Sea salt and freshly ground pepper
Method
Preparation for variation 1:
Preheat your grill plate or grill pan to medium-high heat and lightly brush with high-heat cooking oil. Brush the eggplant slices with olive oil and season with salt and pepper. Grill on both sides for about 3 minutes or until the eggplant becomes a little tender and grill marks are pronounced. Transfer to a bowl.
Prepare the rest of the topping, so that you can easily and quickly add them to the pizza as it is cooking.
Preparation for variation 2:
In a small non-stick skillet, heat a little butter over medium to medium-high heat. Add the mushrooms, season with a sprinkle of salt and sauté until golden brown. Toss the mushrooms from time to time so they color evenly. Transfer to a bowl.
Prepare the rest of the topping, so that you can easily and quickly add them to the pizza as it is cooking.
To grill the pizza:
Preheat the LeMax grill on level 8 for about 5 minutes, then lightly brush the cooking surface with heat resistant oil.
While the grill is preheating, prepare the dough for grilling. On a floured surface, use a rolling pin or your hands (see video) to form the dough into a diameter of approx. 24-28 cm.
TIP: for my dough recipe, smaller is better, as it will stretch out as you transfer it to the grill (unless you have a pizza peel, in which case you can lightly flour the surface and slide the pizza right onto the grill).
Now carefully transfer the dough to the preheated grill, using your hands to spread out or adjust the shape of the dough, if needed. Grill the pizza dough at level 8 for 3 minutes, until the bottom is golden brown (if any bubbles appear in the dough, gently prick with a fork to release the air). Using a spatula or cooking tongs, gently flip over the pizza base.
After flipping, immediately reduce the heat to level 5. Start by spreading the sauce evenly over the base (plus seasonings for the tomato sauce), then top with the mozzarella, and finally arrange with rest of the toppings (excluding the arugula and pine nuts). Increase the heat to level 6 and continue cooking until the cheese is melted and base golden brown, about 5-6 minutes in total. Finally, top with fresh arugula leaves, pine nuts, an extra sprinkle of parmesan and freshly grated pepper.
Either transfer to a large wooden cutting board or using a pizza cutter, slice the pizza directly on the surface and serve onto plates. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.