Zucchini Pizza with roasted garlic and pine nuts

Lunch / Dinner

Zucchini Pizza with roasted garlic and pine nuts

Food + Fire is a collection of more than 150 recipes — ten years in the making — that celebrates the flavor of fire. With secrets to grilling and barbecue to recipes fit for any occasion, this cookbook captures outdoor cooking at its finest. And the best part, you don’t have to have a Kalamazoo Grill to enjoy all these outstanding recipes, like this Zucchini Pizza with roasted garlic and pine nuts.

Photograph courtesy of Kalamazoo Outdoor Gourmet


one 10-inch pizza

Total Time

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Preheat grill for indirect grilling to 500° with a grill safe pizza stone placed on indirect zone; preheat for 1 hour with grill lid closed.

Gently form dough into a 10–12-inch pizza according to instructions on page 50.

Evenly distribute dabs of garlic across dough; then spread Campo de Montalban on top.

Sprinkle parsley and pine nuts over pizza, then place zucchini in a crisscross pattern on top. Brush zucchini with a little oil and drizzle oil around the pizza. Sprinkle pepper flakes and salt over pizza and transfer to a pizza peel.

Transfer pizza to the stone, close the lid, and bake until cheese is melted and crust is brown, 10 minutes, rotating 180° after 5 minutes.

Top pizza with Parmigiano-Reggiano before serving.

Nutritional Facts

Nutritional Facts

Per 1/2 pizza

Calories: 512

% Daily Value*

Total Fat 16g 24%

Saturated Fat 8g 40%

Cholesterol 34mg 11%

Sodium 1802mg 75%

Carbs 72g 24%

Protein 20g

*Percent Daily Values are based on a 2,000 calorie diet.

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