Rainbow Veggie Pizza
Grilling the veggies intensifies the sweetness and imparts a subtle smoky flavor to this pizza!
Servings: 6 slices
Ingredients
- 1 lb. pkg. refrigerated pizza dough or homemade
- 1/2 c. pizza sauce homemade or store bought
- 1 c. shredded Italian cheese blend or low-moisture mozzarella
- 1/2 red bell pepper cut into 3-inch pieces
- 1 c. grape or cherry tomatoes
- 1 ear corn on the cob shucked
- 1/2 yellow bell pepper seeded, cut into 3-inch pieces
- 1 sm. head broccoli trimmed and split into large florets
- 1 sm. zucchini cut lengthwise into 1/4-inch strips
- 1/2 sm. red onion slice 1/4-inch thick
- 2 T. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
Instructions
- Set the pizza dough out on the counter for 20-30 minutes or according to package directions.
- Prep all veggies before you begin.
- In a large bowl, toss all veggies in olive oil, salt, and pepper.
- Preheat the grill on medium-high heat (400 degrees).
- Grill the corn on the cob, turning occasionally until lightly charred about 5-7 minutes. Remove from the heat.
- Grill the peppers, zucchini, onion, and broccoli, about 3-4 minutes. Remove from the heat.
- Grill the tomatoes until they begin to blister about 2-3 minutes. Remove from the heat.
- Slice the kernels off the cob. Dice the peppers, zucchini, onions, and broccoli. Carefully, split the tomatoes in half.
- On a lightly floured surface, roll out the pizza dough into an 8×14-inch rectangle.
- Place the pizza crust directly on the grates. Grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Using tongs, flip the crust over and grill for an additional 2-3 minutes. Remove from the grill to a baking sheet lined with parchment paper.
- To Assemble: Spread the pizza sauce over the crust leaving a 1/2-inch border around the edge. Sprinkle the shredded cheese over the top. Arrange the vegetables in rows by color.
- Place the pizza back on the grill over indirect heat for 5-10 minutes to let the cheese melt. Slice and serve.
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