10spears of asparagusends removed and sliced in half
1zucchinicut diagonally into coins
1red onion cut into wedges
4tspof olive oildivided
Sea salt and freshly cracked pepperto taste
1tube of thin crust pizza dough
Smoked fontina cheeseshredded
Handful of grape tomatoes
Crushed red pepper flakesto taste
Instructions
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 for 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.