Grilled Vegetable Pizza With Balsamic Reduction

Name: Grilled Vegetable Pizza With Balsamic Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup balsamic vinegar; 1 tablespoon light-colored corn syrup; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 heaping tablespoons roasted garlic cloves; 5 tablespoons olive oil, divided, plus more for brushing; 3/4 pound asparagus, trimmed to 6-inch lengths; 1 zucchini, cut into 1/4-inch-thick slices; 1 yellow squash, cut into 1/4-inch-thick slices; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons semolina flour or polenta; 1 pound refrigerated prepared pizza dough, at room temperature; 6 ounces shredded mozzarella cheese (about 1 1/2 cups)

Servings: persons

1 cup balsamic vinegar
1 tablespoon light-colored corn syrup
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 heaping tablespoons roasted garlic cloves
5 tablespoons olive oil, divided, plus more for brushing
3/4 pound asparagus, trimmed to 6-inch lengths
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons semolina flour or polenta
1 pound refrigerated prepared pizza dough, at room temperature
6 ounces shredded mozzarella cheese (about 1 1/2 cups)

1
Combine first 4 ingredients in a small saucepan over high heat; bring to a boil. Reduce heat to medium; gently simmer, stirring occasionally, 6 minutes or until reduced to about 1/3 cup. Pour reduction into a small bowl; set aside.
2
Process garlic and 2 tablespoons olive oil in a food processor until smooth, scraping sides of bowl. Set aside.
3
Preheat grill to medium-high heat (350u00b0 to 400u00b0). Place asparagus, zucchini, and squash in a large bowl. Drizzle with 2 tablespoons olive oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss gently to coat. Grill 4 minutes or until crisp-tender, turning after 2 minutes. Keep warm.
4
Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
5
Brush grill grates with oil, and slide pizza dough onto grates. Brush top of dough with remaining 1 tablespoon oil. Grill 2 minutes or until grill marks appear. Reduce heat to medium-low; flip dough, and spread evenly with garlic mixture, leaving a 3/4-inch border. Top with grilled vegetables, and sprinkle evenly with cheese. Grill, covered with grill lid, 5 to 7 minutes or until cheese melts. Remove pizza from grill, and drizzle with desired amount of balsamic reduction. Serve immediately.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup balsamic vinegar, 1 tablespoon light-colored corn syrup, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Grilled Vegetable Pizza With Balsamic Reduction falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!