Garden-Fresh Grilled Veggie Pizza

Name: Garden-Fresh Grilled Veggie Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Asian Appetizers, Asian Dinners, Asian Vegetarian Recipes, Indian Recipes, Italian Dinners, Italian Pizza Recipes, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, minced; 3 medium tomatoes, cut into 1/2-inch slices; 1 large sweet red pepper, halved, stemmed and seeded; 1 small zucchini, cut lengthwise into 1/4-inch slices; 1 small onion, cut crosswise into 1/2-inch slices; 1 teaspoon coarsely ground pepper; 1 prebaked 12-inch pizza crust; 1/3 cup spreadable garden vegetable cream cheese; 8 slices smoked provolone cheese, divided; 1/2 cup minced fresh basil, divided; 1/4 cup shredded carrots; 1 tablespoon minced fresh oregano; 1 teaspoon minced fresh thyme

I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

Directions

Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese.
Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

Test Kitchen tips

Half of the provolone is layered under the tomatoes to prevent the crust from becoming soggy.

It may seem out of the ordinary to include shredded carrot, but it adds a subtle, pleasant sweetness to the pizza.

Nutrition Facts

1 slice: 395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 16g protein.

Reviews

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Average Rating:

randcbruns

Jun 4, 2019

This is a great recipe. I love the provolone on it. You can change up the veggies to make it fit your family's likes.
tohusername

May 30, 2019

Yummy
dilbert098

Jun 24, 2018

I made this for my hubby and I. I used half of: full tomato, zucchini, etc. next time I’ll use tbe whole thing. I chopped, poured oil on the veggies and garlic then grilled in a frying pan. It was really good! Added chicken.