Grilled Vegetable Pizza with Balsamic Reduction

By Talk2usoon

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)

Preparation

Step 1

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 (350° to 400°). 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.