Grilled Veggie Pizza - July 2015

Ingredients-

• Refrigerated pizza dough – enough for 2 pizzas (I have tried a few different ones and really like the one at Peterson’s Market)
• 1 small jar of pizza sauce
• 1 zucchini
• 1 summer squash
• 1 Roma tomato
• 1 small eggplant
• 1 small red or white onion
• 1 small broccoli crown
• 1 small green or red pepper
• olive oil, salt and pepper
• 2 cups of whole milk mozzarella

• Preheat oven to 350 degrees and grill to 500 degrees.
• Slice tomatoes and cut all other veggies into small pieces, place in shallow baking pan and drizzle with olive oil, sprinkle salt and pepper if desired.
• Bake for about 15 minutes or until veggies are tender.
• Brush a piece of foil with nonstick olive oil. Roll the pizza dough out on top of the foil, brush top of crust with a little more oil.
• Use the foil and carefully flip the dough over onto the grill, removing the foil. Close the lid and grill until the bottom is browned and lightly charred, 3-5 minutes.
• Using tongs or a spatula, flip the crust over and grill just enough to make it manageable – about 30 seconds.
• Remove dough from grill and flip so that the side that was grilled longer is facing up.
• Spread enough sauce to cover entire pizza and top with veggies.
• Sprinkle mozzarella cheese and return to grill for about 2 minutes or until cheese has melted.

-Bianca