Receta Grilled Zucchini, Squash, Tomato Pizza With Fried Garlic
by Global Cookbook

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Ingredientes

3 Tbsp. extra virgin olive oil
5 x cloves garlic, chopped
2 x ten-inch long zucchini, cut lengthwise into 1/4-inch strips
3 med yellow summer squashes, cut lengthwise into 1/4-inch strips coarse sea salt freshly grnd black pepper

1 x batch basic pizza dough, see recipe Or possibly two 12-inch prebaked pizza crusts
2 c. tomato sauce
4 x plum tomatoes, cut lengthwise into 1/4-inch slices
1 Tbsp. finely minced fresh rosemary

Preheat the oven, with a baking stone or possibly baking sheet inside, to 500F. Prepare and stretch out dough (as described in dough recipe) to make two 12-inch pizzas. Cover pizzas with a clean dishcloth and let rise till soft and slightly puffy (10 to 20 min).
Heat oil in a small skillet. Fry garlic over medium heat for 1 minute or possibly till golden. Drain the garlic in a strainer over a bowl, reserving oil.
Blot garlic pcs dry with a paper towel to keep them from getting soggy.
Preheat a barbecue grill or possibly broiler to high. Lightly brush the zucchini and squash slices with garlic oil (2 to 3 tsp.) and sprinkle with salt and pepper. Grill vegetables over high heat till lightly charred (3 to 5 min per side). Transfer to a platter and cold.
Spread tomato sauce on top of crusts. Arrange the zucchini, squash, and tomato slices in rows, alternating colors. Sprinkle with rosemary, fried garlic, and salt and pepper to taste. Drizzle a little of the remaining garlic oil over the vegetables; use the rest to brush the edges of the pizzas.
Slide pizzas onto the baking stone or possibly preheated baking sheet. Bake till the crust is puffy and nicely browned (6 to 8 min), turning as needed for even baking.