PIZZAS WITH GRILLED VEGETABLES & BURRATA ON THE BARBECUE

SERVES 4

2 tbsp olive oil 1 tsp lemon zest 1 red onion, sliced 4 small zucchini, sliced lengthwise, about ¼-inch thick

2 bunches cherry tomatoes on vine

Salt and pepper

1 lb (500 g) pizza dough

1 cup basil pesto

1 (250 g) ball burrata or fresh mozzarella 2 cups arugula

½ cup toasted pine nuts

Hot pepper flakes (optional)

Fresh herbs (optional)

In a small bowl, combine the oil and lemon zest. Place the onion and zucchini on a plate and brush with oil mixutre; put tomatoes in a bowl and toss gently with remaining oil mixture. Season vegetables with salt and pepper. Set the barbecue grill to medium-high heat (about 450°F). Place onions and zucchini on oiled grill. Place a perforated griddle or castiron skillet on grill, beside onions and zucchini, and place tomatoes on it. Close cover and cook for 4 to 6 minutes or until the vegetables are tender and marked, turning the onion and zucchini halfway through cooking. Remove the vegetables from the grill. Coarsely chop the onions. (Make-ahead: grilled vegetables can be stored overnight in the refrigerator.)

Separate the pizza dough into two portions. On a lightly floured surface, roll out each portion into a circle 8 to 10 inches in diameter. Place the dough circles on the oiled grill of the barbecue and close the lid. Cook for 1 to 2 minutes or until the crusts have swollen and are starting to firm up.

Using a spatula, transfer each pizza crust to a plate. Brush grilled side of crusts with pesto. Top each with reserved grilled vegetables. Return the pizzas to the grill, close the lid and cook for an additional 3 to 5 minutes, or until crusts are golden and crispy (if necessary, rotate the pizzas to prevent crust from burning).

When ready to serve, tear burrata into pieces and scatter on the pizzas. Garnish with arugula and pine nuts. Sprinkle with hot pepper flakes and herbs, if desired.