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!
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.
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 tasteDirections:
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
