Roberta’s Pizza Dough. Pairing: Brut Rosé
Pesto (makes about 3/4 cup)
- 1/2 cup peas
- 1/2 cup packed basil leaves
- 1/4 cup toasted pistachio nuts
- 1/4 cup freshly-grated aged parmesan
- 1/4 cup olive oil
- 1 garlic clove
- 1 teaspoon fresh-squeezed lemon juice
- S&P to taste
- Handful of soaked wood chips, for smoking
- Favorite pizza dough, store-bought or homemade (mine is Roberta’s pizza dough linked above)
- 1/4 cup pea pistachio pesto
- Zucchini rounds, sliced thinly (about 1/8-inch); enough to cover pizza
- 4 zucchini blossoms
- 2 ounces thinly sliced fresh mozzarella
- 1/2 cup shredded low-moisture mozzarella
- 1/3 cup whipped ricotta
- Sprinkle sliced zucchini with salt and place in colander to drain, at least 1 hour. Before topping pizza, pat dry with paper towel to remove excess moisture.
- Create a foil packet with pierced holes for wood chips. Remove grill grate and place packet on burner. Return grill grate and place pizza stone on top of grates and close the grill. Heat on low for 5 minutes, followed by medium for 5 minutes, and high for 5 minutes until grill registers at least 500 degrees.
- Meanwhile, turn one dough ball out onto a lightly-floured surface. Gently stretch dough into a 10- to 12-inch circle. Transfer to floured pizza peel or inverted cookie sheet.
- Spread a thin layer of pesto over the pizza dough, leaving a 1-inch border around the edge. Layer the fresh mozzarella, followed by the zucchini blossoms, whipped ricotta by spoonful, low-moisture mozzarella, and finally the zucchini rounds.
- Transfer to hot pizza stone. Close grill but check after a few minutes, rotating as necessary. Depending how hot your grill is, this could take anywhere from 4 to 7 minutes. Once edges are puffed and lightly charred and the bottom is crisp, slide pizza back onto peel or cookie sheet. Allow to cool about 1 minute and slice to serve.