Grilled Vegetable Pizza

Grilled Vegetable Pizza Enlarge Image
Makes:
6 servings
Serving Size:
1 slice each
Yields:
2 pizzas
Prep:
25 mins
Grill:
15 mins to 18 mins
Stand:
15 mins to 20 mins
Rate me!


Grilled Vegetable Pizza

Ingredients
2/3
cup warm water (120 degrees F to 130 degrees F)
1
package fast-rising active dry yeast
1/2
teaspoon sugar
1/2
teaspoon salt
2
tablespoons olive oil
1
tablespoon yellow cornmeal
1
medium yellow summer squash, cut lengthwise into thirds
1
medium red sweet pepper, quartered
8
ounces portabello mushrooms
1/4
cup garlic hummus
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
2
ounces provolone cheese, shredded (1/2 cup)

Directions

  1. In a small bowl combine the water, yeast, and, sugar; let stand for 5 minutes. In a medium bowl combine whole wheat flour, all-purpose flour, and 1/2 teaspoon salt. Using a wooden spoon, stir in yeast mixture and 1 tablespoon olive oil until combined.
  2. Turn dough out onto a lightly floured surface. Knead dough for 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Cover; let rest for 15 to 20 minutes. If desired, cover and store in refrigerator for 1 to 24 hours*.
  3. Punch dough down; divide in half. On a lightly floured surface, roll out each half into an 11x7-inch oval. Sprinkle cornmeal on a large baking sheet. Place pizza crusts on baking sheet; set aside.
  4. In a very large bowl drizzle summer squash, red sweet pepper, asparagus, and mushrooms with the remaining 1 tablespoon olive oil. Toss to coat.
  5. For a charcoal or gas grill, grill vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until tender and lightly charred, turning once and removing vegetables from the grill as they are done. Cut vegetables into 1- to 2-inch pieces. (If desired, remove skin from sweet pepper.)
  6. Grill pizza crusts on the rack of a covered grill directly over medium heat for 3 or 4 minutes or until bottoms are lightly charred. Transfer crusts to the baking sheet, charred side up. Spread 2 tablespoons hummus over each crust. Top evenly with grilled vegetables. Sprinkle vegetables evenly with 1/2 teaspoon kosher salt, the pepper, and provolone cheese. Return pizzas to grill rack. Cover and grill about 4 minutes more or until bottoms of crusts are crisp and lightly charred. Transfer pizzas to a cutting board; cut each into three pieces.

From the Test Kitchen

*Tip:

If you chill the dough, let it stand at room temperature for 15 to 20 minutes before proceeding with step 3.

Nutrition Facts

(Grilled Vegetable Pizza)
    Per serving:
  • 240 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 7 mg chol.,
  • 531 mg sodium,
  • 32 g carb.,
  • 5 g fiber,
  • 3 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...