Grilled Pizza with Soppressata & Zucchini Ribbons
Author's Notes: Grilling pizza is a great way to use fresh summer produce and get your pizza fix while avoiding turning on the oven. It can be made right on the grill, but we love using a pizza pan or stone for ease and even heating. Don't forget to top this (and any pizza, really) with a drizzle of spicy honey.
Grilled Pizza with Soppressata & Zucchini Ribbons Print Recipe
- 1 8 oz ball pizza dough
- 8 oz fresh mozzarella, sliced
- 3 oz sliced soppressata
- 1 cup red sauce
- 1 zucchini
- 2 Tbsp LeRoux Olive Oil, divided
- Parmigiano-Reggiano, to grate on top
- Mike's Hot Honey for drizzling
- Let the dough rest at room temperature until soft and springy.
- Get the grill ripping hot. Place pizza stone on grill and heat.
- Working on a pizza peel dusted with cornmeal, stretch the dough out to a 12" round.
- Drizzle oil on the dough. Spread red sauce evenly over the dough round. Lay slices of mozzarella and soppressata evenly on pizza.
- Using a vegetable peeler, peel the zucchini lengthwise into ribbons. Work down to the core, until the ribbons begin to pick up the zucchini's seeds. Loosely pile ribbons on top of pizza.
- Drizzle remaining olive oil over pizza. Grate Parmesan all over, and grind fresh pepper on top.
- Carefully slide pizza from peel to stone. Replace the cover on the grill and cook for 5-10 minutes, until crust is crispy, cheese is bubbly and zucchini is cooked.
- Remove pizza stone and pizza from grill. Let cool for a few minutes, and slice. Serve with spicy honey.