Pizza Topping Ingredients

Pizza dough (below)
2 heirloom tomatoes
1 red onion
1 small zucchini
1 small yellow squash
2 portabella mushrooms
Salt and pepper to taste
Biltmore Italian Herb Vinaigrette Salad Dressing
½ cup crumbled goat cheese
12 basil leaves, thinly sliced

Pizza Topping Preparation

Preheat a grill to hot, allowing 10 to 15 minutes to heat.  Place each portion of the Pizza Dough on an inverted cake pan or baking pan and press gently into a circle.  Invert the pans on the grill so that the dough circles rest on the grill.  Grill for 1 to 2 minutes or until the dough is set.  Remove the pans and turn the crusts over.  Grill until the other side is marked.  Remove from the grill.

Cut the tomatoes, onion, zucchini, yellow squash and mushrooms into chunks.  Drizzle vegetables with salad dressing and toss to coat evenly.  Grill the vegetables until tender-crisp.  Chop into bite sized pieces and sprinkle over the pizza crusts.  Sprinkle the goat cheese over the vegetables.

Preheat the oven to 400 degrees.  Bake the pizzetas until the cheese melts and the crusts are crisp.  Sprinkle with the basil.  Cut into wedges to serve.

Makes four or five pizzetas.

Wine Master’s Suggestion: Biltmore Sauvignon Blanc

Pizza Dough Ingredients

2 ¾ cups all-purpose flour
1 tablespoon sugar
2 or 3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried tarragon
2 tablespoons olive oil
¼ cup vegetable oil
½ teaspoon salt
1 tablespoon quick-rising dry yeast
1 cup warm water

Pizza Crust Preparation

Combine the flour, sugar, garlic, basil, rosemary, tarragon, olive, oil, vegetable oil and salt in a mixing bowl; mix with a dough hook.  Add the yeast and mix at low speed.  Add ½ cup of the water gradually, mixing constantly.  Add the remaining water gradually, mixing constantly until the dough pulls away from the side of the bowl.  Mix at low to medium speed for 3 to 4 minutes longer.

Remove to an oiled bowl, turning to coat the surface.  Let rise, covered with a clean towel, until doubled in bulk.  Punch down the dough and let rise again until doubled in bulk.  Punch down to remove air bubbles and divide into 4 to 5 equal portions.

Makes four or five pizzeta crusts.

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