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Summer Grilled Vegetable Pizza Recipe

   
 

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     Summer Grilled Vegetable Pizza

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1 pound refrigerated fresh pizza dough
1 red bell pepper, seeded and quartered
1 (4-ounce) zucchini, cut into 1/4-inch-thick diagonal slices
1 (4-ounce) yellow squash, cut into 1/4-inch-thick diagonal slices
1 small red onion (about 7 ounces), cut into 12 wedges
2 tablespoons olive oil, divided
Cooking spray
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce
 
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
6 ounces fresh mozzarella cheese, thinly sliced and torn into piecies

Instructions
1. Preheat grill to medium-high heat. 2. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes. 3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). 4. Flatten bell pepper pieces with hand. Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray, and grill for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from grill. Coarsely chop bell pepper.
5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 500° for 5 minutes. Remove the partially baked crust from oven. Spread sauce over crust, leaving a 1/2-inch border. Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to pizza stone. Bake at 500° for an additional 12 minutes or until the crust and cheese are browned. Brush edge of dough with remaining 1 1/2 teaspoons olive oil. Cut into 6 large slices. Ann Taylor Pittman, Cooking Light JUNE 2012
Calories- 346 Fat- 13.5g Saturated fat- 4.7g Monounsaturated fat- 5.2g Polyunsaturated fat- 2.3g Protein- 12g Carbohydrate- 49.6g Fiber- 2.5g Cholesterol- 23mg Iron- 2.7mg Sodium- 675mg Calcium- 158mg


Originally Submitted
6/24/2012





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