Summer Grilled Vegetable Pizza Recipe

Name: Summer Grilled Vegetable Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound refrigerated fresh pizza dough; 1 red bell pepper, seeded and quartered; 1 (4-ounce) zucchini, cut into 1/4-inch-thick diagonal slices; 1 (4-ounce) yellow squash, cut into 1/4-inch-thick diagonal slices; 1 small red onion (about 7 ounces), cut into 12 wedges; 2 tablespoons olive oil, divided; Cooking spray; 1 tablespoon yellow cornmeal; 1/2 cup lower-sodium marinara sauce (such as McCutcheon's); 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper; 6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

Servings: persons

1 pound refrigerated fresh pizza dough
1 red bell pepper, seeded and quartered
1 (4-ounce) zucchini, cut into 1/4-inch-thick diagonal slices
1 (4-ounce) yellow squash, cut into 1/4-inch-thick diagonal slices
1 small red onion (about 7 ounces), cut into 12 wedges
2 tablespoons olive oil, divided
Cooking spray
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as McCutcheon's)
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

1
Preheat grill to medium-high heat.
2
Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
3
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u00b0 (keep pizza stone or baking sheet in oven as it preheats).
4
Flatten bell pepper pieces with hand. Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray, and grill for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from grill. Coarsely chop bell pepper.
5
Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 500u00b0 for 5 minutes. Remove the partially baked crust from oven. Spread sauce over crust, leaving a 1/2-inch border. Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to pizza stone. Bake at 500u00b0 for an additional 12 minutes or until the crust and cheese are browned. Brush edge of dough with remaining 1 1/2 teaspoons olive oil. Cut into 6 large slices.

207

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 12 ingredients. The key ingredients include: 1 pound refrigerated fresh pizza dough, 1 red bell pepper, seeded and quartered, 1 (4-ounce) zucchini, cut into 1/4-inch-thick diagonal slices, 1 (4-ounce) yellow squash, cut into 1/4-inch-thick diagonal slices, and more.

Yes, Summer Grilled Vegetable Pizza 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.

Summer Grilled Vegetable Pizza

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