Grilled Vegetable and Fontina Pizza Recipe

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Vegetable and Fontina Pizza recipe. Enjoy grilling and learn how to make Grilled Vegetable and Fontina Pizza.

Yield: Serves 4 (serving size: 2 slices)


2 portobello mushroom caps
1 tablespoon chopped garlic
1 large red bell pepper, cut into 1/2-inch strips
1 medium zucchini, cut diagonally into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges (root end intact)
5 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
8 ounces refrigerated fresh pizza dough
4 ounces shredded fontina cheese (1 cup)
1/4 cup thinly sliced fresh basil leaves
1/2 teaspoon crushed red pepper


1. Preheat grill to high heat.

2. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.

3. Roll dough into a 12-inch oval on a lightly floured surface. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.

4. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts. Sprinkle pizza with basil leaves and red pepper; cut into 8 slices.

Nutritional Information
Amount per serving
Calories: 344

Fat: 16.1g
Saturated fat: 6g
Monounsaturated fat: 6.5g
Polyunsaturated fat: 2.2g
Protein: 14.2g
Carbohydrate: 38g
Fiber: 3.1g
Cholesterol: 31mg
Iron: 2.6mg
Sodium: 693mg
Calcium: 173mg

Mary Drennen, Cooking Light

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