Grilled Vegetable Pizza With Balsamic Reduction Recipe

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.

No additional tips available.

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

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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.

Grilled Vegetable Pizza With Balsamic Reduction

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