"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
You can use other vegetables instead of, or in addition to, the ones in the recipe. Some favorites are broccoli, onion, asparagus, and cauliflower.
Recipe reprinted with permission from Passion for Pizza by Craig Whitson and Tore Gjesteland, Agate Surrey, 2015.
- 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 Ounces pizza dough
- 2 Pounds canned cherry tomatoes, drained
- 3-4 fresh basil leaves
- Extra virgin olive oil, for drizzling
- ¼ avocado, peeled and thinly sliced
- 2 Pinches of Maldon salt (or other flaked salt)
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.