Grilled Okra Pizza
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, August 2013
8 ounces fresh okra, trimmed
¼ teaspoons salt, divided
¼ teaspoons freshly ground pepper, divided
2 teaspoons olive oil
16 ounces pizza dough
½ cup hummus
¼ cup pesto
¼ cup sliced red onion
½ cup shredded mozzarella cheese
2 tablespoons grated Romano cheese
1) Prepare grill to high.
2) Toss together okra, olive oil, salt, and pepper in a large bowl. Place okra on grill rack, cover, and grill for 2 to 3 minutes on each side or until tender. Cool 5 minutes and cut into slices.
3) Roll pizza dough into a 12-inch circle on a lightly floured surface. Place dough on grill rack coated with cooking spray; grill 3 minutes or until browned or until blistered. Remove from grill.
4) Spread hummus evenly over grilled side of crust, leaving a ½-inch border. Spread pesto over hummus leaving a 1-inch border. Arrange okra slices and onions over sauces; top with cheeses. Return pizza to grill rack, cover, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 wedges.
5 2-wedge servings
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