This pizza is amazing! My girlfriends and I made it to satisfy a vegetarian in the group and it so delicious I'd serve it to any meat lover too. I diid made a roasted tomato salsa ( check out McCormick " fire roasted tomatoes" recipe) ) and we happily topped the pizza with spoonfuls of this fab concoction. It was the perfect compliment to the tomatoe sauce-less pizza. Make a little gem Caesar salad and it's dinner. Soo goo!
SOOO good!! How I did it: I used my large pizza pan with holes. I stretched the crust thin and par baked it @400º for 7 minutes. I grilled the cut up veggies (less garlic and oil) until a little charred and tender + sauteed the chopped garlic. First layered with half the cheese; then I sprinkled on the red pepper flakes; then the veggies (plus I added 4 ounces of sauteed diced pancetta, drained); then the rest of the fontina. Baked for about 10 minutes and topped with the basil. In total I used about 6 ounces of fontina which we love.
Woah! This is awesome! The cheese is the deal. We don't have a grill so we just made it in the oven according to the directions on the Pillsbury pizza dough package. Sauteed the vegetables briefly so they were still crispy. We also added tomatoes, because it ain't pizza without tomatoes! Amazing pizza. My boyfriend always has some comment about how to improve a recipe, but this left him speechless ;-)
This pizza is delicious! The roasted vegies are great, and the fontina cheese is a must. It would be even better with a better crust, but for a quick meal the crust will do just fine. We added proscuitto.
This was a good recipe but not too special and that's why I'm only rating it 3 stars. CL has come out with a lot of pizza recipes and some of them really seem unique but this is basically a veggie pizza without pizza sauce and mozerella. The biggest reason I even tried it was because I was curious about Fontina cheese but after trying it for $4.99 for 5oz I think I'll just stick to the cheaper Italian blend of cheese that I usually use. Also, I've made single serving pizza's on the grill before and it's very easy but I was worried about making a big pizza on the grill so I just cooked it the oven at 450 for about 15 minutes.
Excellent recipe, relatively quick and easy. (We made our own pizza dough using a box mix that is gluten-free -- Chebe is the brand -- but even that didn't take much time.) In reference to grilling, just use foil -- you may need to add about a minute to cooking time when using foil though. We used heavy duty foil to grill the veggies; then laid down fresh foil to grill the pizza crust & used a peel (large wooden pizza tool) to assist in flipping. We did use a little more cheese than directed. Full disclosure: hungry husband ate his full half of pizza but the amazing part was he didn't even miss the meat!!
Wonderful flavor!! Grilling the pizza dough on the grill failed miserably. I had to send my husband back to the store for another crust. We baked the 2nd crust in the oven and it turned out much better. When we make it again, I will add more cheese.
Instead of using the outdoor grill I used my grill pan on the stove. It worked great and I didn't have to sweat my booty off cooking outside. The veggies grilled perfectly - the onions were even a bit caramelized! The pizza dough, which I bought in the bakery at Publix, came out perfect! The bottom turned a bit crispy while the top and crust was soft and chewy. Don't be afraid to load those veggies on! I can't wait to make this for friends and family. I think I finally found a way to get my mom to eat zucchini!