This post is sponsored by Smokin’ O’s. All opinions are my own (I pinkie promise).
I’m kinda sorta freaking out over this grilled pizza right now. For one, I actually grilled the thing. Me! All by myself. Before getting into all of the food blogging shenanigans, I would have never even gotten close to a grill! But, eventually, after watching my dad cook meat countless times on our outdoor grill, I decided to try something new.
Allow me to introduce y’all to my second recipe of this years #cookoutweek: GREEN grilled pizza! Major emphasis on the word “green,” because do I even need to explain? This pizza is the real MVP of any amazing summer cookout – fresh, vibrant, and packed with tons charred, fresh-off-the-grill flavors. And can we take a moment to appreciate how flipping amazing Trader Joe’s is? I mean, what other grocery store sells pesto gouda cheese? Pesto gouda cheese!!!
Considering it was basically my first time grilling, there is a lot of things I could have done better. In the recipe below, I’ve instructed y’all to oven-roast your zucchini and brussel sprouts before you grill! I’m honestly not sure what I was thinking, just putting the veggies on raw. We ended up having to pick off all of them, oven roasting them, and putting them back on! As you can probably guess, dinner was delayed by quite a bit. So, learn from my mistakes y’all.
Finally, a big thank you to Smokin’ Os for sponsoring today’s post. As of today, I’m proud to say that they have my official My Southern Sweet Tooth stamp of approval! For this grilled pizza, I used the applewood smoke rings, and it’s literally the easiest thing ever. No soaking and no mess necessary! So basically you get a delicious, flavor-infused pizza without making a giant disaster of a mess. K. That sounds something I could seriously go for on an everyday basis.
- 1 cup warm water (about 112ºF ish)
- 1 tbsp active dry yeast
- ½ tsp honey
- 1¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ tsp salt
- extra virgin olive oil (for greasing)
- ½ cup tomato sauce
- gouda cheese (I used the pesto gouda cheese from Trader Joe's)
- handful of spinach
- half of a zucchini, diced
- 1 cup brussel sprouts, halved
- ¼ cup pumpkin seeds
- ¼ cup pistachio
- hemp seeds, for topping
- In a small bowl, dissolve honey and active dry yeast into lukewarm water. Set aside for 5-7 minutes.
- Using a large stand mixer fitted with a dough hook, combine flours (all-purpose and whole wheat), until just incorporated. Slowly add yeast mixture, and stir slowly until a dough forms and begins to pull away from the edges.
- Transfer dough into a large bowl lightly greased with olive oil. Cover loosely with plastic wrap, and let sit in a warm environment for at least 1 hour*
- While the dough is rising, prepare your toppings. Preheat oven to 425 degrees and roast brussel sprouts and zucchini until golden brown, about 25-30 minutes. Set aside for later.
- Once dough is doubled in size, turn out onto a lightly floured surface (I use all-purpose flour here). Using your fingers, press into a round (or any shape you'd like).
- Preheat grill to 500º. If you are using Smokin' O's, now is the time to place one at the center of the grill (or the hottest point). Cover, and wait for about 10 minutes until it begins to smoke. Then, move to a cooler spot (more instructions on firing up your Smokin' O can be found on their website here).
- Drizzle about a tablespoon of olive oil onto the surface of the pizza dough. Carefully transfer onto the grill, oil side down. Grill for 3-4 minutes uncovered, or 2-3 minutes covered. During this process, use tongs and lift the dough to check the bottom. It should be golden brown, with grill marks.
- Using your tongs, gently flip the pizza, so the grilled side is facing up. Spread on pizza sauce, sprinkle over cheese, and layer over the rest of the ingredients (spinach, oven roasted veggies, etc.). Grill for an additional 2-3 minutes, uncovered, and transfer to a plate. Sprinkle over hemp seeds, and enjoy!
Check out my first #cookoutweek recipe here!
Want a bonus entry? Leave a comment letting me know what your fav summer food is! ;)