I’m afraid that here in Minnesota we have come to the season wherein the mere idea of a sauna is the motive force behind each step I take toward winter. Ooh, it’s getting cold. And I’m frantic to make soup. Or piping hot pizza with all the veggies the summer has left behind.
Grilled Chicken and Veggie Pesto Pizza
Inspired by Hyvee Seasons
1 medium yellow summer squash, halved lengthwise, then sliced 1/4-inch thick
3 medium Roma tomatoes, sliced lengthwise into 1/4-inch slices
1/2 medium red onion, cut into 3/4-inch wedges
1 jalapeno, deseeded and diced
4 cloves of garlic, minced
4 tbsp Select olive oil, divided
1 1/2 tsp kosher salt, divided
3/4 pound chicken breast
6 tbsp prepared pesto, divided
1 c. shredded Italian blend cheese
1 tsp lemon zest seasoning
basil, for garnish, or Penzey’s Frozen Pizza Topping Spice
Make the dough:
1 cup sourdough starter
1 1/4 cups water, at room temperature
2 tbsp. extra-virgin olive oil
2 cups (22 oz.) bread flour, plus more for dusting (used all-purpose)
2 cups whole-wheat flour
1 1/2 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water and oil into a bowel and add the sourdough starter.
Add flour and salt to the liquid ingredients. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
Shape into smooth round ball and cover with a damp cloth. Let dough relax for at least 10 minutes (no more than 30 minutes). Roll out into a round or rectangle (whatever seems to be working for you) that is roughly 9 inches in diameter, or 9×13 rectangle.
Brush rolled out dough round with oil.
Brush grill grates and a grill wok or vegetable grate with cooking oil. Preheat grill and wok for direct cooking over high heat.
On a large baking sheet place summer squash, tomatoes and onion; coat with 1-1/2 tablespoons olive oil and season with 1 teaspoon kosher salt.
On a separate baking sheet, place chicken and coat with 1/2 tablespoon olive oil and season with 1/2 teaspoon kosher salt.
Grill chicken over direct heat for 8 to 10 minutes, turning once, until internal temperature reaches 165 degrees. Grill vegetables and garlic in wok about 8 minutes, stirring occasionally until tender and slightly charred.
Decrease grill heat to medium-high.
Transfer pizza dough to grill. Cook for 3 to 4 minutes or until underside is golden brown and charred. With a large spatula, turn dough. Working quickly, spread 3 tablespoons pesto over each oval almost to edge.
Arrange grilled vegetables and chicken over pesto. Top with cheese and lemon zest seasoning and/or Penzeys Frozen Pizza Seasoning. Grill until underside is golden and charred, about 3 minutes, or until cheese is melted. Garnish with basil, if desired.
Eat, and then go get in the sauna. And then build one in your chicken coop.