I do declare that I received somewhat of a request for photos from Sunday’s dinner at the DeZeeuw’s! And, yes, indeed, it is Tuesday right now. I am a day behind in documenting our third meal from that day, but in my defense, I was too preoccupied enjoying leftovers yesterday to get around to it! What can I say? This one was one of the best dishes we’ve done in a long time! It’s a long one, so hold tight, here we go!

Oh, wait, hold on. Relax a second. Before I go any further, as I stated recently somewhere, I like to give credit where it’s due, so this recipe for Grilled Vegetable Pizza, came from none other than The Pioneer Woman and can be found here. 

The following is our account of how this dish came together and how incredibly pleased Chris and I were with the outcome. We simply could not believe that we made this dish. My greatest complaint was that it didn’t come from our own brains, but we (ahem, I), are not that brave yet. There, I said it. Moving on. Hold tight again, we’re off!

I was really scared to make dough from scratch. The recipe assumed I had an electric mixer. I don’t. I entered a contest to win one, though, but I didn’t win. I researched the internet to find a pizza dough recipe that said it was OK for me to use my hands. There had to be a way. I remember my mom doing it! Finally, I bucked up, settled on a recipe, and did it. And it worked!

I mixed the dry yeast with olive oil and warm water for five minutes.

Then added the flour. I was so nervous! So silly! It’s cooking!

Oh my word, it looked like this!

Then this.

Oh hey, that’s looking more like it! While I was kneading the dough, I was actually remembering what my mom’s hands looked like when she made dough when I was a kid. She had a really cool wooden board that she kneaded it on. Wonder if she still does…?

Dough before a two hour rest.

Voila! Dough after a two hour rest.

After I set aside the dough in the fridge, Chris threw the peppers on the grill. That green one is no bell, its a Poblano.

After three hours of pepper grilling (Oh! I kid! It only seemed like three hours! It was more like 30 to 45 minutes), I placed the peppers directly into a ziplock bag for 30 minutes. Where’s my picture? Have I no picture? I guess not. Oh my word…By the way, we already grilled the zucchini and summer squash and set it aside. *sigh* After removing the peppers from the ziplock bag, I peeled all of the charred, black skin off and sliced them really thin.

I set aside the veggies and rolled out the dough. Since I am without a really cool wooden board like my mom used, we just cleaned off the dining room table and did it there.

I’ve never used fresh Mozzarella before. The kind that comes swimming in the liquid? I sliced it up and laid them on top of a layer of pesto.

Followed by the zucchini and squash.

And the peppers.

We baked it at 475 degrees for only 15 minutes.

Get out of town! Just look at this thing. All the goodness that you see that has been added on top is fresh basil, goat cheese and slivers of Parmesan cheese.

My mouth is watering right now. I love goat cheese. Who knew this? It added a nice tangyness to the savory pesto and mozzarella.  We felt like we were in a restaurant, if I do say so myself. But, guess what the best part was?

THE KIDS LIKED IT!

We even made them their own mini pizza with the left over pesto and mozzarella, but they chose this one instead! Oh happy day!

Had I been wearing any socks during dinner Sunday night, they surely would’ve been knocked off by the sheer deliciousness of this pizza. You go make this so you can try it! Good luck! And don’t be scared!