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.

 

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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