Individual Grilled Veggie Pizzas
Description
Fire up the grill to make a pair of individual-sized veggie pizzas topped with pesto sauce, portobello mushrooms, zucchini, butternut squash, broccoli, red onion, plus gorgonzola and fontina cheeses.
Ingredients
•
1 large portobello mushroom, sliced
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1 small zucchini, sliced
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1/4 pound butternut squash - peeled, seeded, and thinly sliced
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1 cup bite-size broccoli florets
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1/4 cup chopped red onion
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1 tablespoon olive oil
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2 ounces refrigerated pizza crust
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1/4 cup pesto
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1/4 cup crumbled Gorgonzola or blue cheese
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1/4 cup fontina cheese, cubed
Directions
1
Preheat an outdoor grill for high heat.
2
Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
3
Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
4
Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.