Grilled Pizza with Soppressata & Zucchini Ribbons

Grilled Pizza with Soppressata & Zucchini Ribbons

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. 

Someone takes a slice of Grilled Pizza with Soppressata & Zucchini Ribbons.

Grilled Pizza with Soppressata & Zucchini Ribbons Recipe

Ingredients

  • 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

Instructions

  • 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.
See all articles in Recipes

Looking for more great recipes?