Individual Grilled Veggie Pizzas

Ingredients

• Servings: 2
• 1 large portobello mushroom, sliced
• 1 small zucchini, sliced
• 1/4 pound butternut squash - peeled, seeded, and thinly sliced
• 1 cup bite-size broccoli florets
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• 2 ounces refrigerated pizza crust
• 1/4 cup pesto
• 1/4 cup crumbled Gorgonzola or blue cheese
• 1/4 cup fontina cheese, cubed

Recipe

Preparation Time: 25 mins Cook Time: 14 mins Ready Time: 39 mins


• Preheat an outdoor grill for high heat.
• Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
• Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
• Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.