Grilled Summer Vegetable & Goat Cheese Pizzetas

Nothing says summer like the fresh, grilled vegetables of the season. Drizzle with a delicious vinaigrette and bake atop a homemade pizza crust and you’ve got an amazing appetizer or light lunch. For the perfect finish, serve with a glass of crisp and refreshing Biltmore Sauvignon Blanc.

Serves 4-5
 

Pizzeta Dough Ingredients

• 2 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 2–3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried tarragon
• 2 tablespoons olive oil
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1 tablespoon quick-rising dry yeast
• 1 cup warm water

Pizzeta Topping Ingredients

• 2 heirloom tomatoes
• 1 red onion
• 1 small zucchini
• 1 small yellow squash
• 2 portabella mushrooms
• Salt and pepper to taste
• Herb vinaigrette salad dressing
• 1/2 cup crumbled goat cheese
• 12 basil leaves, thinly sliced

Preparation Instructions

Dough: Combine flour, sugar, garlic, basil, rosemary, tarragon, olive, oil, vegetable oil, and salt in a mixing bowl; mix with a dough hook. Add the yeast and mix at low speed. Add ½ cup of the water gradually, mixing constantly. Add the remaining water gradually, mixing constantly until the dough pulls away from the side of the bowl. Mix at low-to-medium speed for 3–4 more minutes. Remove to an oiled bowl, turning to coat the surface. Let dough rise, covered with a clean towel, until doubled in bulk. Punch down the dough and let rise again until doubled in bulk. Punch down to remove air bubbles and divide into 4–5 equal portions. Preheat a grill for 10–15 minutes until hot. Place each portion of Pizzeta Dough on an inverted cake pan or baking pan and press gently into a circle. Invert the pans on the grill so that the dough circles rest on the grill. Grill for 1–2 minutes or until the dough is set. Remove the pans and turn the crusts over. Grill until the other side is marked. Remove from the grill.

Pizzetas: Cut the tomatoes, onion, zucchini, yellow squash, and mushrooms into chunks. Combine with the salt, pepper and dressing in a bowl. Toss to coat evenly. Drizzle vegetables with salad dressing and toss to coat evenly. Grill the vegetables until tender-crisp.  Chop into bite-sized pieces and sprinkle over the pizzetta crusts. Sprinkle the goat cheese over the vegetables. Preheat the oven to 400 degrees. Bake pizzetas until the cheese melts and the crusts are crisp. Sprinkle with chopped basil. Cut into wedges to serve.

Tip

Pizzetas are simply small/individual-style grilled pizzas. Try any combination of toppings and sauces that you enjoy!