Grilled Vegetable Pizza
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
2 12 inch pizza
- Serves:
- 2-4
ingredients
- 453.59 g whole wheat pizza dough
-
Grilled Veggies
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red onion
- 1 portabella mushroom
- 1 red bell pepper
- 3-4 roma tomatoes
- 4 garlic cloves
- salt
- pepper
- 59.14-118.29 ml olive oil
- crushed red pepper flakes (optional)
- fresh herb (Rosemary, basil and or oregano)
- 59.14 ml parmesan cheese, Locatelli or 59.14 ml romano cheese
- 226.79 g fresh mozzarella cheese (optional)
directions
- Slice Zucchini, Eggplant and Tomatoes into 1/4" rounds.
- Slice Red Pepper, Onion, and Mushroom into 1/4" strips.
- Crush/mince garlic and place into a large zip top bag with all the cut veggies, salt, black pepper and enough olive oil to coat (about a 1/4 cup).
- Toss gently in bag until all are coated, let marinate at least a 1/2 hour.
- Broil all the veggies, except the tomatoes, on a cookie sheet 4-6 inches from the flame (or heating element for an electric stove) for about 5 mins per side or until they get a bit of that charred color. Watch then periodically so you can turn them once, and remove the pieces as they are done. Set aside.
- Pre-heat oven to 500 deg.
- Roll or strech out 1/2 your dough on to a pizza stone or cookie sheet to desired thickness. Thick for Focaccia style or you can stretch it thin for a crispier crust. (I roll the dough ball into a bit of olive oil on a cookie sheet then stretch/press it out with my fingers into the desired shape. It doesn't stick when cooked and I do not have to make a mess with loose flour!). NOTE: The thicker the crust the more veggie topping the pizza can hold.
- Brush dough with a little olive oil.
- Sprinkle with salt, pepper, and some of the herbs.
- Layer all your veggies (including the uncooked Roma tomato slices) on top of dough.
- Finely grate parmesean cheese on top of pizza.
- Dot with fresh mozzarella balls and crushed red pepper flakes.
- Bake for about 10 mins until cheese is melted and crust is crisp.
- Serve with salad or soup for nice light brunch or vegetarian meal.
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