vegetarian

Grilled Vegetable Pizza

Page 174

| Course Type: Main Courses

(1 review)

Tags: fennel grilled courgette pizza rosemary pizza dough dough epic fail

Recipe Review

20th April 2012

friederike from Berlin,

What a mess! More or less everything that could have gone wrong, did.

It started with the dough. Although it felt very nice, it didn't rise a bit. I was afraid that that was due to me using an old paket of yeast, so I started all over with a brandnew paket of yeast. The resulting dough had barely risen any more than the previous one, and was only just enough for two rather small pizzas (20cm diameter - it looked like a lot less). Though who knows, perhaps we didn't make them thin enough, though I wouldn't know how.

Then the vegetables: a fennel and one courgette (zucchini) is more than enough, or even more than you can use on these pizzas - the second courgette was entirely superfluous. And even though we grilled the vegetables for a few minutes longer, the fennel wasn't done when we served the pizza.

Then when we grilled the first pizza, the whole thing was drowned in the liquid coming from the vegetables and the cheese. We grilled it another 3 minutes, but the pizza remained soggy.

Last, we had prepared both pizzas at the same time as I knew that the dough would dry out if we didn't. By the time we were ready to grill the second pizza, it was impossible to slide off the pizza into the hot pan, and we ended up with a kind of pizza stir fry in our pan. Not what was intended!

Tastewise, the pizza was okay though undersalted.

Edited the next day to add:
We served the leftover topping as a side dish to the Coq au Vin, which worked well, especially due to the rosemary. So at least it was good for something!