Chef Donatella Arpaia shows Ginger Zee how to make a grilled summer pizza
A summer take on a family favorite dish!
Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less!
Chef Donatella Arpaia shows ABC News chief meteorologist Ginger Zee how to make her grilled summer pizza, using just a few ingredients you might already have in your pantry!
Ingredients
- Semolina flour, for sprinkling
- 16 oz. pizza dough
- 1 large zucchini, cut into discs
- 15 oz. ricotta
- Lemon zest from half a lemon
- Salt and pepper (black salt recommended)
- Extra-virgin olive oil
- 16 oz. fresh mozzarella pre-sliced log
- 8 Slices prosciutto
- 1 Small handful fresh basil
Method
Place dough on a work surface lightly floured with semolina flour and let sit at room temperature for 30 minutes.
Salt zucchini discs for an hour in a strainer to remove excess water.
For the ricotta mixture: Mix ricotta, lemon zest, salt and pepper. Set aside.
Grill or sauté the zucchini for 2 minutes per side. Set aside.
Heat grill to the highest temperature (600 degrees F, if possible).
Roll out pizza dough to create an oblong shape.
Brush one side of dough with olive oil.
To grill the dough: Lay dough on grill with olive oil-side down. Brush top of dough with a thin layer of olive oil. Let dough cook for about 3 minutes with the lid off, or 1 to 2 minutes with the lid on. Use tongs to lift dough periodically to prevent scorching. The dough should have grill marks on it, but should not get crispy.
Remove dough from grill.
To top the pizza: Spread the grilled side of the dough with a thin layer of the ricotta mixture. Layer the mozzarella slices evenly, then top with zucchini. Drizzle lightly with olive oil.
To cook the pizza: Return the topped pizza to the grill and cook with the lid on for about 3 minutes.
Remove from the oven and garnish with prosciutto and basil.
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