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Excess summer bounty is perfect for this delightfully simple pizza. Grilling the veggies first brings out their sizzling flavors. “Also try it with a sprinkling of olives or pine nuts before adding the cheese.” —Susan Marshall, Colorado Springs, Colorado
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 slice equals 274 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 634 mg sodium, 30 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.
Originally published as Grilled Veggie Pizza in Healthy Cooking August/September 2010, p33
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Sep. 30, 2010 by sedrink
I forgot to say...I made my own pizza dough, so that might have made a difference in the time the veggies needed.
My family wasn't too excited when they heard "no meat," but every single one of them ended up loving it!The only thing I did differently (because I didn't have a grill wok or basket) was, after combining the first veggies/seasonings/liquids, I took out the zucchini and grilled them directly on the grill bars for 6-8 minutes. The rest of the veggies were soft enough to be perfectly done when the pizza was done.
My family wasn't too excited when they heard "no meat," but every single one of them ended up loving it!
The only thing I did differently (because I didn't have a grill wok or basket) was, after combining the first veggies/seasonings/liquids, I took out the zucchini and grilled them directly on the grill bars for 6-8 minutes. The rest of the veggies were soft enough to be perfectly done when the pizza was done.
Reviewed on Aug. 30, 2010 by suzqr
THis is absolutely D-LISH. Even my husband, "the meat eater", loved this pizza.
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