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The Gardener & The Grill: Grilled Summer Squash Pizza {Recipe and Giveaway – Closed}

by Aggies Kitchen on April 27, 2012

{Giveaway Now Closed – Congrats to Karen!}

Is it possible to fall in love with food? I feel like I’ve asked this question a few times before.

I fell in love with this pizza. Totally took me by surprise, though not sure why since it’s pretty straight forward why – grilled vegetables, pizza crust, cheese and lemon pepper. Does it get much better?

I can most definitely eat like this every day.

I think it’s safe to say we have entered into my favorite eating season of the year. Spring (and summer) brings the most fresh tasting, amazing veggies and I am finding myself craving all things veg lately. Jessica would not want to be eating at my house these days (although I would totally throw some bacon on this pizza just for her because I adore her so much). I think crumbled bacon would go nicely on this pizza actually.

Let’s get back to this Springalicous pizza. I don’t know about where you live, but here in Florida we are just about to start swimming in summer squash. This is about the time when we start to see plenty of it in the grocery store and farmer’s market and I’m loving it.

(I love char.)

This pizza recipe came from a cookbook that was recently sent to me to review, The Gardener & The Grill by Karen Adler and Judith Fertig. I want and plan to eat my way through this cookbook. This book is FILLED with recipes showcasing all kinds of herbs and veggies and how to grill them up and turn them into amazing meals.

I have a few recipes bookmarked as you can see.

Here’s what’s caught my eye so far: Fresh Basil Vinaigrette, Garlic Chive Pesto, Grilled Gazpacho, Grilled Pepper Boat “Sandwiches” filled with Herbed Cream Cheese, French Garden Radishes with Grilled Onion Butter, and Grilled Cantaloupe Rings with Vanilla Bean Ice Cream.

I could go on.

Not only is this book filled with recipes, but it’s also filled with some great tips on gardening as well as page after page of “how-to’s” including how to grill your greens (let’s just add High-Heat Grilled Romaine Salad to the “try” list right now) to how to grill flatbreads and pizzas. And in case you are wondering, there is a whole chapter dedicated to meat, poultry and fish too.

This book is fun. If you love to grill, and to garden (or eat from a garden), then you will really enjoy this book.

And it’s pretty too.

I took a shortcut with this recipe and used whole wheat naan bread I picked up at the store. Use your flatbread or dough recipe of choice.

Char-Grilled Baby Summer Squash Pizza
Recipe from The Garden & The Grill, with permission

1 lb pizza or flat bread dough
all purpose flour, for sprinkling
4 baby summer squash, such as zucchini, yellow summer squash or patty pan
olive oil, for brushing
salt to taste
1 teaspoon lemon pepper seasoning
1/2 cup grated Romano or Asiago cheese
1/2 cup finely chopped fresh basil

Divide dough into four equal parts and press or roll each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two round of dough on each sheet.

Prepare a hot fire on one side of your grill for indirect cooking. Oil a perforated grill rack and place over direct heat.

Slice squash into 1/4″ to 1/2″ planks. In a bowl, toss the squash with olive oil. Transfer the squash to the perforated grill rack and grill, turning often until slightly charred and softened, about 15 to 20 minutes. Quickly chop into 1 inch pieces and sprinkle with salt and lemon pepper seasoning.

To grill directly on the grill grate, brush one side of each pizza with olive oil and place, oil side down, on the direct heat side. Grill for 1 to 2 minutes, or until you see the dough start to bubble. Brush the top side with olive oil and flip each pizza, using tongs onto a baking sheet. Quickly brush with more olive oil, and then spoon on a 1/4 of the grilled squash and sprinkle with cheese. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese is slightly melted. Top with fresh basil and serve hot.

Note: If using already cooked flatbread, skip the oil and place directly on grate (over indirect heat) to warm up side that you will be putting squash topping on first. Flip over, put squash topping over other side and cover and cook for 4 to 5 minutes until cheese is melted.

Giveaway:

{Giveaway Now Closed – Congrats to Karen!}

One lucky winner will receive their own copy of The Gardener & The Grill cookbook

Starts today, Friday, April 27 and ends Wednesday, May 2 at 12 noon (EST)

(Sorry, giveaway open to US readers only. Winner will be chosen randomly using Pick Giveaway Winner plugin application – winner will be notified by email and have 48 hours to claim prize or another winner will be selected.)

To enter into the giveaway:

Leave a comment on this post telling me what your favorite food to grill is.

Additional Entries can be earned by:

(leave a separate comment after you complete each item, each comment will count as an entry)

1. “Like” Aggie’s Kitchen on Facebook. (if you already a fan, let me know, that counts as an entry!)

2. Follow @AggiesKitchen on Twitter (if you already follow, let me know, that counts as an entry!)

3. Share about giveaway on Twitter: “I want to win The Gardener & The Grill cookbook from @aggieskitchen http://su.pr/5fe104 #giveaway ”

4. Share about giveaway on Facebook with link to this post.

5. Subscribe to Aggie’s Kitchen RSS feed.

6. Follow Aggie’s Kitchen on Pinterest.

 

(and of course…I’m required to tell you…)

Disclaimer: I received my own copy for review for this giveaway but as always my opinions on this blog are always my own. There are also affiliate links in this post.

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