Summer Grilled Vegetable Pizza

Photo: Johnny Autry; Food Styling: Charlotte Autry  

If you're not in the mood to light up the outdoor grill, cook the vegetables in a grill pan.

Yield: Serves 6 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 50 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • 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

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 (such as McCutcheon's)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 2. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
  3. 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. 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. 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.
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