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Grilled Vegetable Pizza

2 tablespoons olive oil, extra-virgin
1 each sweet red bell peppers sliced
1 small zucchini sliced
1 each red onion sliced
1 each yellow summer squash small, sliced
1 each 100% Whole Wheat Pizza Dough, prepared (click to view recipe)
1 cup marinara sauce or tomato sauce
1 cup mozzarella cheese shredded
2 cloves garlic chopped
1/2 cup tomatoes oven-dried or sun-dried, optional
1/2 cup mushrooms white button or cremini, sliced, optional


Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Prepare the pizza dough according to the 100% whole wheat pizza recipe if using, or you can use store-bought dough. Place the pizza dough on the grill. Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more, after the first 3 to 4 minutes, check the bottom, if they are not quite browned and marked, keep grilling for a few more minutes. Using tongs transfer the crust to a baking sheet. Close the lid. Flip the crust, so now grilled-side is facing you. Spoon the marinaro sauce or tomato sauce onto pizza crust and spread it evenly. Sprinkle 3/4 cup of the cheese and galric over the sauce. Arrange the sun-dried or oven-dried tomatoes if using over the cheese. Then place the grilled vegetables and sliced mushrooms if using. Sprinkle the remaining cheese on top. Return the pizza onto the grill, cover, until the bottom is well browned and the cheese is melted, about 8 minutes. Remove from the grill. Slice and serve. Or you can bake the pizza in the oven. Just arrange the toppings as the same steps above over the raw pizza dough. Then bake in a preheated 450F (230C) oven for about 15 minutes, until the crust is golden-brown and the cheese is melted.

Source: recipeland.com