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Grilled Vegetable and Fontina Pizza

Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 2 slices)


  • 2 portobello mushroom caps
  • 1 tablespoon chopped garlic
  • 1 large red bell pepper, cut into 1/2-inch strips
  • 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 1 red onion, cut into 1/2-inch wedges (root end intact)
  • 5 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 ounces refrigerated fresh pizza dough
  • 4 ounces shredded fontina cheese (1 cup)
  • 1/4 cup thinly sliced fresh basil leaves
  • 1/2 teaspoon crushed red pepper

Nutrition Information

  • calories 344
  • fat 16.1 g
  • satfat 6 g
  • monofat 6.5 g
  • polyfat 2.2 g
  • protein 14.2 g
  • carbohydrate 38 g
  • fiber 3.1 g
  • cholesterol 31 mg
  • iron 2.6 mg
  • sodium 693 mg
  • calcium 173 mg

How to Make It

  1. Preheat grill to high heat.

  2. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.

  3. Roll dough into a 12-inch oval on a lightly floured surface. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.

  4. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts. Sprinkle pizza with basil leaves and red pepper; cut into 8 slices.

Also appeared in: Cooking Light, August, 2012;