Grilled Vegetable and Fontina Pizza

By courtneyepowell

Ingredients

• 2 portobello mushroom caps
• 1 tablespoon chopped garlic
• 1 large red bell pepper, cut into 1/2-inch strips
• 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
• 1 red onion, cut into 1/2-inch wedges (root end intact)
• 5 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 ounces refrigerated fresh pizza dough
• 4 ounces shredded fontina cheese (1 cup)
• 1/4 cup thinly sliced fresh basil leaves
• 1/2 teaspoon crushed red pepper

Details

Servings 4

Preparation

Step 1

1. Preheat grill to high heat.
2. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.
3. Roll dough into a 12-inch oval on a lightly floured surface. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.
4. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts. Sprinkle pizza with basil leaves and red pepper; cut into 8 slices.