Grilled Vegetable and Fontina Pizza

12 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Yield
Serves 4 (serving size: 2 slices)
By Mary Drennen
August 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 344
  • Fat 16.1g
  • Satfat 6g
  • Monofat 6.5g
  • Polyfat 2.2g
  • Protein 14.2g
  • Carbohydrate 38g
  • Fiber 3.1g
  • Cholesterol 31mg
  • Iron 2.6mg
  • Sodium 693mg
  • Calcium 173mg

How to Make It

Step 1

Preheat grill to high heat.

Step 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.

Step 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.

Step 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

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Ratings & Reviews

Amazing!

mdinehart
July 18, 2015
.

fabulous

kayakGirl21
March 18, 2015
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.

MVirgin's Review

karenfar
August 22, 2014
N/A

althea6801's Review

KathrynNC
May 22, 2013
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 ;-)

LouisePearl's Review

annegibbs
September 15, 2012
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.

kayakGirl21's Review

MVirgin
September 13, 2012
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.

mdinehart's Review

LouisePearl
August 19, 2012
N/A

KathrynNC's Review

erikisst
August 13, 2012
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!!

annegibbs's Review

althea6801
August 04, 2012
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.

erikisst's Review

Akimbo12
August 02, 2012
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!
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