You don’t have to resolve to cut down on pizza when it’s covered in vegetables.
Just follow the simple steps to this recipe for Pizza with Vodka Sauce and Grilled Vegetables, by our very own Chef Suz. It feeds three!
2 cloves garlic
1 yellow bell pepper
½ red onion
¼ bunch basil
⅛ teaspoon crushed red pepper (optional)
1 can crushed tomatoes
¼ cup heavy cream
1 tablespoon flour
1 pizza dough
3 ounces shredded mozzarella cheese
¼ cup crumbled goat cheese
1. Prepare Ingredients
Preheat oven to 450°F. Heat grill or a grill pan over medium-high heat. Mince garlic. Rinse zucchini and yellow bell pepper. Cut zucchini into ⅛-inch slices. Halve yellow bell pepper lengthwise, discard seeds, and cut into thin strips. Peel onion, slice ½ as thinly as possible, and discard remainder. Rinse basil and tear leaves into bite-size pieces, discarding stems.
2. Grill Vegetables
Meanwhile, in a medium bowl, toss zucchini, yellow bell pepper, and onion with 1 tablespoon olive oil, salt, and pepper. When grill is hot or grill pan is just smoking, add vegetables in a single layer, working in batches if needed, and grill until charred and tender, about 4 minutes per side. Remove from heat and set aside.
3. Start Sauce
While vegetables grill, heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add garlic and crushed red pepper, if desired. Sauté until fragrant, about 1 minute. Add vodka, if desired, and cook until pan is dry, 2 minutes.
4. Simmer Sauce
Add crushed tomatoes to pan, stir, and bring to a simmer. Cook until sauce has thickened and flavors have melded, about 10 minutes. Stir in heavy cream and simmer to warm through, about 2 minutes more. Taste and add salt and black pepper as needed. Remove pan from heat.
5. Assemble Pizza
Sprinkle 1 tablespoon flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thick. Carefully transfer to a parchment-lined baking sheet. Spread over sauce, leaving a 1-inch border.
6. Bake Pizza
Sprinkle shredded mozzarella over sauce. Arrange vegetables in a single layer on top, then dot with crumbled goat cheese. Bake until crust is golden and crisp and cheese is melted, about 10 minutes. Top with basil, cut into 6 pieces, and serve. Store any leftovers refrigerated in an airtight container for up to 2 days.