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2 tbsp olive oil
1/4 tsp salt
1/4 tsp garlic powder
227-g thin pizza crust
1 thick zucchini, sliced into rounds
1/4 cup pesto
1 cup grated provolone or mozzarella
4 slices prosciutto
1 cup arugula, or baby spinach
Oil grill and heat barbecue to medium. In a large bowl, stir 2 tbsp (30 mL) oil with salt and garlic powder. Lightly brush over both sides of crust. Then add zucchini slices to remaining oil mixture. Stir to coat. Prepare and have all remaining ingredients ready to add to pizza.
Barbecue zucchini, uncovered, until grill marks form, 2 to 3 minutes per side. Return to bowl. Place pizza crust, top side down, on grill. Barbecue until grill marks form, 2 to 3 minutes, then remove to a cutting board.
Spread hot grilled side with pesto, then scatter half of cheese evenly overtop. Add zucchini, then tear prosciutto into large pieces and place overtop. Sprinkle with remaining cheese.
Place topped pizza back on grill. Barbecue, with lid closed, until cheese starts to melt and grill marks form on bottom, about 2 to 3 minutes. Remove to a large cutting board. If arugula leaves are large, tear in half, then scatter over pizza. Cut into wedges and open a cold beer.
Calories 201, Protein 8.2g, Carbohydrates 16.7g, Fat 11.3g, Fibre 1.5g, Sodium 521mg.
The trick to grilling a great pizza is to have all the toppings prepared before you start. Also have tongs, a metal spatula and a cutting board right beside the grill because it cooks super fast.