Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rustic Grilled Pizzas

on June 1, 2015

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When I talk about making pizza at home, the first thing I need to decide on are the toppings. Because we’re into the beginning of summer, I thought I check out what was in season at my local farmer’s market. Boy was I surprised. There was so much to choose from that I thought I get a little of everything. Now these pizzas are great if you are leading a vegetarian life style. I will post this under both categories, “my recipes” and  “vegetarian recipes” because I want to both of my readers. Those that eat meat, and for those who don’t. Most importantly, I want to show my readers a great way to prepare the toppings for the pizzas. Let’s get started on the toppings first.

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I have so many goodies that I found at the market, heirloom tomatoes, red and yellow bell peppers, fresh garlic, sweet onions, fennel, and red and yellow beets. I start with roasting off the peppers, onions, fennel, garlic, and beets.

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After the onion,fennel, beets, and garlic came out of the oven, I let them all cool before slicing, dicing. I made  a delicious garlic oil paste to spread over the pizza dough for extra flavor. Placing the roasted bell peppers under plastic wrap will ensure the skins will peel easily before seeding and slicing.

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I also couldn’t pass up these beautiful heirloom tomatoes. With some fresh Mozzarella, and maybe a little Proscuitto. I’m getting hungry just thinking about it!

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This is totally optional, but if there’s someone in you life that must have, some type of, meat on their pizza, I recommend Prosciutto.

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For the dough, I just bought store bought pizza dough. Of course you could make your own, but for these pizzas, I really wanted to concentrate on the toppings. I save homemade pizza dough for another post. Here I just let the dough rest a room temperature for about an hour. I cut the dough into four equal parts. Next I rolled them out. They don’t have to be perfectly round, that’s what make them so rustic looking. I just got my indoor grill pan really hot, then I brushed the rolled out dough on both sides with olive oil. Lastly, I just placed them two at a time on the grill pan for a couple of minutes on each side, long enough to get those beautiful grill marks. I’d say anywhere from 2-4 minutes per side. Just when you see the grill marks, flip the dough over. I would say that each of them are about the size of a personal pan pizza.

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Next, what I did was to brush each of the pizzas with roasted garlic oil. To make this all I did was to remove the roasted garlic from their jackets. Place all the cloves into a bowl, and add 1/2 a cup of good olive oil to it. Mixed it around really well and brushed it all over the top side of each of the grilled pizzas. To that, I tore up some of the fresh Mozzarella and just placed pieced all over the pizzas. With the oven on 425 degrees, I wanted the cheese to melt and get a little golden brown for the bed for all my toppings. This process only takes a couple of minutes, so don’t take your eye off the oven. I just turn the oven light on so I can see what’s happening as it happens. Once the cheese has melted, I pull the pizzas out and start the art work. I just made different combinations of flavors for each of the four pizzas. For the base of all of the pizzas I added the roasted onions and fennel over the cheese. Two of them I saved for the heirloom tomatoes, one for the roasted peppers, and the last one for the roasted red and yellow beets with goat cheese. I also add some mixed greens which included baby spinach, Swiss chard, and baby kale. With the tomatoes pizzas I laid the greens underneath the tomatoes because I wanted the colors to show through. With the roasted peppers and beets, I placed the greens on top with a sprinkling of Kosher salt and pepper. I posted this recipe with ingredients that I chose and were in season at the time. You could make pizza with whatever ingredients you like. These are just a few ideas you may want to play around with.

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Oven Temperature: 425 degrees
Prep Time: 30-40 minutes ( this includes the slicing and dicing and preparing the salad topping for the pizzas)
Inactive Prep Time: 30 minutes ( opening the foil and letting the veggies cool before prepping them for the pizzas)
Roasting Time: 30-60 minutes ( each of the veggies takes a different roasting time. starting with onions and fennel, then                            bell peppers, garlic, last and taking the longest the beets.) ( once a knife goes through the beets with no                            resistance they are ready)
Grilling Time: 2-4 minutes per side

2 sheet pans
Indoor grill pan

1 ball of store bought pizza dough
1 package of fresh Mozzarella cheese
4 ounces of fresh Goat cheese
6 slices of Prosciutto (Optional)
4 heirloom tomatoes
1 sweet onion
2 bulbs of fennel cleaned and cored
4 beets of your choice
2 bell peppers of your choice
2 bulbs of garlic
3 tablespoons of basil leaves chopped
2 tablespoons of Italian parsley chopped
1 package of greens (ex. Arugula

Ingredients to have on hand from pantry:
Olive oil
Extra Virgin Olive Oil
Kosher salt
Black pepper
Red wine vinegar
granulated sugar

Recipe For Heirloom Tomato Topping:
4 heirloom tomatoes
1 teaspoon of sugar                                                                                                                  .
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of chopped fresh basil leaves
1/4 cup of E.V.O.O.
Directions: Mix all the ingredients in a large bowl.

Recipe For Roasted Beet Topping:,
2 red and 2 golden beets ( wrapped in foil, roasted off at 425 degrees for 60 minutes, cooled, peeled and diced).
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of chopped Italian parsley
1 tablespoon of fresh basil leaves
2 tablespoons of red wine vinegar
1/4 cup of E.V.O.O.

Directions: Mix all the ingredients together in a large bowl.

Recipe For Roasted garlic:
2 bulbs of garlic cut in half cross wise ( wrapped in foil and roasted off with a sprinkling of Kosher salt and black pepper, at 425 degrees for 40 minutes, peeled and placed into a bowl).
1/2 cup of olive oil.
Directions: Mix together in a small bowl until well combined.

Recipe For Roasted Bell Peppers:
1 each red and yellow bell pepper ( roasted off on a sheet pan at 425 degrees for about 30-35 minutes
Directions: Once out of the oven, place into a large bowl covered in plastic for about 10 minutes. This allows the skin to peel off easily. Then seed the pepper and slice into thin strips.

Recipe For Onions and Fennel
1 large sweet onion quartered
2 bulbs of fennel cored and quartered
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper
2 tablespoons of olive oil

Directions: Place onto a sheet pan, spread out into one layer. Drizzle with olive olive oil, salt and pepper. Toss through with clean hands and place into a 425 degree oven for about 30-35 minutes.


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