Summer Grilled Veggie Pizza

Cooking Light–fast and kid friendly Calories: 346 Fat: 13.5g Saturated fat: 4.7g Monounsaturated fat: 5.2g Polyunsaturated fat: 2.3g Protein: 12g Carbohydrate: 49.6g Fiber: 2.5g Cholesterol: 23mg Iron: 2.7mg Sodium: 675mg Calcium: 158mg

Summer Grilled Veggie Pizza

Photo by Stephanie M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound refrigerated fresh pizza dough or Pillsbury pizza dough

  • 1

    red bell pepper, seeded and quartered

  • 1

    (4-ounce) zucchini, cut into ¼-inch-thick diagonal slices

  • 1

    (4-ounce) yellow squash, cut into ¼-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

  • ½

    cup lower-sodium marinara sauce (such as McCutcheon's)

  • ½

    teaspoon kosher salt

  • ¼

    teaspoon crushed red pepper

  • 6

    ounces fresh mozzarella cheese, thinly sliced and torn into pieces

Directions

1. Preheat grill to medium-high heat. 2. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes. Or follow package directions 3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (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 500° 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 500° 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.


Nutrition

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