Grilled Pizza with Local Summer Vegetables

How to make use of summer’s preferred cooking method (the grill) and farm-fresh produce? Pizza, of course! Our take on this summer classic pairs locally made gluten-free crust and tomato sauce with a seasonal array of produce.

 

 

 

 

Ingredients:

Vegan Local Pizza Toppings-Pre-made pizza crust of your choice (we used Ugly’s Bakery gluten-free sourdough crust)
-Gilbertie’s organic tomato sauce
-Mozzarella cheese of your choice (Miyoko’s makes a great vegan mozzarella!)
-baby kale, coarsely chopped
-tomatoes, sliced
-garlic scapes (the flower stalk of the garlic plant), finely chopped
-green onions, greens and bulbs finely chopped (reserve greens for garnish)
-fresh basil leaves

 

 

 

 

Gluten-free pizza doughTo make:

 

  1. Prep your pizza toppings. Assembly happens grill-side so you’ll want to have everything ready-to-go and at arm’s reach.
  2. Turn the grill on low and place grill pad on top. Cook chopped garlic scapes until tender.
  3.  Prepare pizza dough according to package instructions. Brush both sides with oil of your choice.
  4. Place dough directly on grill or grill pad (gluten-free crust may work best on a grill pad) and cook until golden on one side. Flip crust and add toppings immediately.
  5. Cook until cheese is melted and bubbling.
  6. Garnish with onion greens and enjoy!

 

 

Written by