Double Walnut Grilled Goat Cheese Pizza
- Yield: 6 servings
- Prep: 15 mins
- Cook: 20 mins
- 1-- recipe California Walnut Pizza Dough
- 2tablespoons olive oil
- 8ounces soft goat cheese, divided
- 1-- recipe Walnut Gremolata
- 1medium zucchini
- 1/2cup California walnut halves
- 1/2cup shredded Parmesan cheese
- California Walnut Pizza Dough:
- 2cups all-purpose flour
- 3/4cup whole wheat flour
- 1-- (1/4-ounce) package quick-rise yeast
- 1-1/2teaspoon granulated sugar
- 1-1/2teaspoon salt
- 1/2cup California walnuts
- 3/4cup warm water
- Walnut Gremolata:
- 1/2cup California walnuts
- 1/2cup parsley sprigs, lightly packed
- 1medium lemon, zested
- 1/8teaspoon minced or pressed garlic
- 1/8teaspoon kosher salt
- 1/8teaspoon ground black pepper
Prepare dough according to recipe, and allow it to rest 15 minutes.
Preheat gas or charcoal grill to medium-high heat. Divide dough in half. With lightly oiled hands, pat and stretch dough into two 10-inch circles. Coat one side of each piece of dough generously with oil; place oiled side down onto grill. Close grill lid and grill 3-4 minutes until top is puffed and bottom is well-browned. Remove and place grilled side up on a baking sheet.
Combine 4 ounces of the goat cheese with Walnut Gremolata, using a wooden spoon to blend together. Divide mixture between the two pizzas, spreading a thin layer on grilled sides of dough.
Lay zucchini on work surface. Draw a vegetable peeler down the length of the zucchini to make long wide strips. Lightly drape and fold the strips on top of the goat cheese spread on each pizza. Crumble remaining goat cheese and arrange walnut halves over zucchini. Sprinkle with Parmesan cheese.
Return to grill, cover and cook 5-6 minutes until bottom side is well-browned and cheeses are melted.
California Walnut Pizza Dough:
Combine flours, yeast, sugar, salt and walnuts in food processor. Whirl until walnuts are finely chopped. With motor running, gradually add 3/4 cup warm tap water. Process until dough forms a ball and comes away from sides of processor. Dough should be soft and moist. Let rest 15 minutes.
Preheat gas or charcoal grill to medium-high heat. With lightly oiled hands, divide dough in half; pat and stretch dough into two 9 to10-inch circles (or more, smaller dough circles if you’re making individual pizzas). Coat one side of dough generously with oil; place oiled side down onto grill. Close grill lid and grill 3-4 minutes until top is puffed and bottom is well-browned. Remove and place grilled side up on a baking sheet.
Top with desired toppings such as pesto, goat cheese, Parmesan, zucchini and toasted walnuts and return to grill, cover and cook 5-6 minutes until bottom side is well-browned and cheeses are melted
Preheat oven to 350F. Finely chop walnuts to the size of rice grains, to make about 1/3 cup. Place on a dry baking sheet. Bake 5-7 minutes until lightly toasted, stirring once or twice. Cool.
Rinse parsley and pat dry between sheets of paper towel. Finely chop to measure 1/4 cup. Place in a small bowl. Remove yellow part of lemon zest with a zester or fine grater. Add to parsley.
Stir in cooled walnuts, garlic, salt and pepper. Yield: ½ cup
Nutritional Info *per serving
- Calories 620
- Glycemic Load .70
- Fat 38g
- Saturated Fat 12g
- Polyunsaturated Fat 15g
- Monounsaturated Fat 9g
- Cholesterol 35mg
- Sodium 940mg
- Potassium 450mg
- Carbohydrate 53g
- Fiber 6g
- Sugars 4g
- Protein 23g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 45%
- Calcium 25%
- Iron 25%