An easy week dinner, on the table in matter of minutes is pizza. I love making my own pizza, maybe not as dictated as making my own dough but definitely love choosing the toppings and cheeses. This is a great way to make a leaner and healthier pizza.
I don’t ve an outdoor grill but I love using my grill pan from le Creuset. The extra flavour from the grill pan gives the pizza a new life and it’s easier than handling the grill in my oven.
Bang in season are the courgettes ( zucchinis), check out my tempura courgette blossoms HERE. I grilled them and dusted them generously with herbes de provence. I make a ton for the entire week. The beauty of eating only what is in season, you can eat it every day and not get bored! Before you know it, you ve to wait another year before you can have some again.
HERBES DE PROVENCE – a mix of herbs form the region of Provence in Southern France. This is a mix of dried herbs like thyme, oregano, rosemary, marjoram and parsley. sometime sit includes lavender. Used to flavour ratatouille and other Provencals dishes.
STEP 1: roll out the dough and griddle on a hot grill pan on each side for a few minutes. The goal is to have grill lines on the dough not be cooked through.
STEP 2: let the grilled pizza cool.
STEP 3: slice the courgettes finely.
STEP 4: Brush the courgettes slices with oilve oil.
STEP 5: Season with herbes de Provence and salt.
STEP 6: Grill the courgettes.
STEP 7: top your grilled pizza with grilled courgettes, cherry tomato wedges, chicken and cheese like mozzarella, provolone and Parmesan. Bake in pre-heated oven at 180 C for 8- 10 minutes.
My vegetable-loaded Provencal grilled pizza
not paid to post, used my own stuff: grill pan le Creuset. Dishtowel from ZaraHome