Cauliflower Salad with Tuna and Chickpeas
Easy
Grilled Vegetable Pizza
Enjoy the vegetables of summer. Enjoy the outdoor grill. Enjoy this pizza with minimum preparation time inside and maximum flavor and fun outside.
Makes 2 12 to 14-inch pizzas or 8 to 10 mini pizzas
Ingredients
- One recipe Quick Yeast Dough for Pizza
- 1 small eggplant cut intoinch thick rounds
- 1 small zucchini cut intoinch thick rounds
- 1 sweet red bell pepper, seeded and cut into quarters horizontally
- 1 large onion, peeled and cut intoinch thick rings
- 1 small fennel bulb, cut intoinch thick vertical wedges
- 2 tablespoons lemon juice
- 2 tablespoons lemon flavored extra virgin olive oil
- 1/2 cup shredded provolone cheese
- 1 tablespoon dried oregano
- Coarse sea salt
- Ingredients
Directions
- Divide the dough in half and flatten each piece into a 12 to 14-inch round. Place each round on a cornmeal lined pizza paddle or rimless baking sheet. Set aside.
- Preheat the grill to 450°F.
- Toss all the vegetables in a bowl with the lemon juice and olive oil. Place them on a grill plate and grill them until they soften and are a little charred looking. Remove from the grill and set aside.
- Working with one round of dough at a time, slide them onto the grill top and cook just until the bottom starts to color and take on parallel grill marks. Turn them over with a metal spatula and divide and add the grilled vegetables over the top. Sprinkle on half the cheese and cook until the cheese melts. Remove the pizza form the grill with a pizza paddle or large spatula. Sprinkle with oregano and coarse salt.
- Slice, serve, and enjoy.
- Note: You may make individual pizzas by dividing the dough into 8 to 10 pieces, flattening each and cooking as for the larger ones.
This recipe was featured on Season 21 - Episode 2126.
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