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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a gas grill on high, covered, for 10 minutes, and then lower heat to medium. On a lightly floured work surface, press and stretch each piece of dough into a 9-inch round. Place on lightly floured baking sheets; set aside.

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  • Place zucchini, onion, pepper and eggplant on a rimmed baking sheet. Brush with 2 Tbsp. olive oil and sprinkle with salt and pepper. Grill until vegetables are soft, turning once, 6 to 8 minutes total. Transfer to baking sheet and set aside.

  • Brush tops of dough rounds with 1 Tbsp. olive oil and carefully flip them, oiled side down, onto grill. Grill, uncovered, until undersides are golden, 2 to 3 minutes. Use tongs to place pizzas back on baking sheets. Brush uncooked sides with remaining 1 Tbsp. oil and flip so grilled sides of pizzas are facing up. After grilling second side, remove rounds and spread 1/4 cup tomato sauce on each pizza. Arrange vegetables on top of sauce and sprinkle with cheese. Slide pizzas back onto grill and cook, covered, until cheese is melted, 3 minutes.

Nutrition Facts

333 calories; fat 26g; saturated fat 9g; protein 14g; carbohydrates 12g; fiber 2g; cholesterol 44mg; sodium 268mg.
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