Summer Grilled Vegetable Pizza

Adapted from Cooking Light June 2012


1 lb. pizza dough (homemade or from store)

1 red bell pepper, seeded and quartered

1 (4oz) zucchini, cut into 1/4-inch thick slices

1 (4oz) yellow squash, cut into 1/4-inch thick slices

1 small onion, sliced into 1/2-inch slices

1-1/2 Tbsp. olive oil

1/2 cup marinara sauce (or try a pre-made Brushetta)

1/2 tsp. Kosher salt

1/4 tsp. crushed red pepper

6 oz. fresh mozzarella cheese, cut and/or torn into small pieces

Preheat the grill to medium-high heat. Also, preheat the oven to 450 degrees F. Place the stone pizza pan in the oven while it is preheating if you are using one.

Thread the onion pieces onto a skewer so that the skewer pierces each ring. Brush both sides of all the vegetables with olive oil. Grill vegetables for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from the grill and coarsely chop into medium-sized pieces.

Roll out the pizza dough onto a pizza peel or a piece of lightly floured parchment paper. Spread sauce over the crust. Top with vegetables and pieces of mozzarella cheese. Remove the pizza pan from the oven and transfer the pizza (either via peel or on top of the parchment paper) onto the stone. Bake for 10-14 minutes or until the crust begins to brown on the edges. Cut into slices and enjoy.