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Garden-Fresh Grilled Veggie Pizza
I have four gardens, including one just for herbs, so I always have a pretty wonderful spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my top 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-thick 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
- 1. 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.
- 2. Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and the tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled pepper, onion and zucchini, then remaining 4 slices provolone.
- 3. Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining 1/4 cup basil.
Nutrition Facts
1 piece: 395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 16g protein.
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