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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Vegetable Pizza

Makes: 6 servings
Serving size: 1 slice each Yield: 2 pizzas
Prep 25 mins Grill 15 mins to 18 mins Stand 15 mins to 20 mins
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
  • 3/4  cup  whole wheat flour
  • 3/4  cup  all-purpose flour
  • 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  asparagus spears, trimmed
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 240,
  • Fat, total (g) 9,
  • chol. (mg) 7,
  • sat. fat (g) 3,
  • carb. (g) 32,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 10,
  • vit. A (IU) 1020,
  • vit. C (mg) 30,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 169,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 531,
  • Potassium (mg) 430,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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