Grilled Vegetable and Fontina Pizza

Grilled Vegetable and Fontina Pizza Recipe
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl

Yield:

Serves 4 (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Mary Drennen,

August 2013
Also featured in: Cooking Light, August 2012;
My Notes

Only you will be able to view, print, and edit this note.

Add Note