Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

I saw this recipe in the August 2012 Cooking Light issue and decided to make it for dinner last night.  When I went to the store to grab pizza dough – they were out!  UGH.  Luckily I found a tube of pizza dough and it actually turned out to be flavorful and tasty (after I seasoned it a bit).  I par cooked the dough that was drizzled with olive oil, sea salt, and freshly cracked pepper while I grilled the veggies.  I then covered the dough with smoked fontina (I could only find slices but shredded would work better) and topped it with the veggies.  I lightly seasoned the top of the pizza with crushed red pepper flakes and more sea salt and freshly cracked pepper.  It turned out to be EXCELLENT!  My husband and I both gobbled it right up and we were secretly happy that the kids wanted soup & grilled cheese for dinner so we didn’t have to share.  It was THAT good!

Grilled Vegetable and Smoked Fontina Pizza

Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat.

Preheat the grill to high heat.  Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated.  Place on the grill rack that has been coated with cooking spray; grill 8 minutes or until tender.

Meanwhile, place the dough onto the baking sheet.  Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste.  Place into the oven and cook for 5 minutes.

Grilled Vegetable and Smoked Fontina Pizza

Remove the veggies from the grill.  Remove the dough from the oven.  Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes.  Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.

Grilled Vegetable and Smoked Fontina Pizza

Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted.  Slice and serve.  Enjoy.

Grilled Vegetable and Smoked Fontina Pizza

 

 

 

 

 

Grilled Vegetable and Smoked Fontina Pizza

 

Yield: 4

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

2 baby bell pepper, sliced
10 spears of asparagus, ends removed and sliced in half
1 zucchini, cut diagonally into coins
1 red onion cut into wedges
4 tsp of olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 tube of thin crust pizza dough
Smoked fontina cheese, shredded
Handful of grape tomatoes
Crushed red pepper flakes, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Preheat the grill to high heat. Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated. Place on the grill rack that has been coated with cooking spray; grill 8 minutes or until tender.

Meanwhile, place the dough onto the baking sheet. Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 5 minutes.

Remove the veggies from the grill. Remove the dough from the oven. Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes. Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.

Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted. Slice and serve. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light – August 2012