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Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

I saw this grilled vegetable and smoked fontina pizza recipe in the August 2012 Cooking Light issue and decided to make it for dinner last night. The store was out of pizza dough, so I grabbed a tube and it worked well.  My husband and I devoured it and thought this easy homemade vegetarian pizza recipe was delicious! We were secretly happy that the kids wanted some tomato soup and a grilled cheese sandwich for dinner so we didn’t have to share the pizza.

Grilled Vegetable and Smoked Fontina Pizza

Ingredients:

  • 2 baby bell peppers, sliced
  • 10 spears of asparagus, woody ends removed and sliced in half
  • 1 zucchini, cut diagonally into coins
  • 1 red onion, cut into wedges
  • 2 tbsp of olive oil, divided
  • Sea salt and freshly cracked pepper, to taste
  • 1 tube or bag of thin-crust pizza dough
  • Smoked fontina cheese, shredded
  • Handful of grape tomatoes
  • Crushed red pepper flakes, to taste

Grilled Vegetable and Smoked Fontina Pizza

How to Make a Grilled Vegetable and Smoked Fontina Pizza

Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat or parchment paper.

Preheat the grill to high heat or a grill pan over medium-high heat.

Grill the veggies by drizzling the bell pepper, zucchini, red onion, and asparagus spears with 1 tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste; mix until evenly coated.

Place on the grill rack (or grill pan) coated with olive oil cooking spray; grill for 8 minutes or until tender.

Meanwhile, bake the pizza dough by spreading it out into a rectangle on the baking sheet.

Evenly drizzle the dough with one tablespoon of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste.

Grilled Vegetable and Smoked Fontina Pizza

Place into the oven and bake for 5 minutes.

Remove the veggies from the grill.

Remove the dough from the oven.

Finish the pizza by evenly topping the crust with cheese.

Scatter the veggies and grape tomatoes on top and season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste.

Grilled Vegetable and Smoked Fontina Pizza

Bake the pizza by placing it in the oven to bake for 13-15 minutes or until the dough is golden brown and the cheese has melted.

Slice and serve.  Enjoy.

Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Italian
Servings: 2 - 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 2 baby bell peppers sliced
  • 10 spears of asparagus woody ends removed and sliced in half
  • 1 zucchini cut diagonally into coins
  • 1 red onion cut into wedges
  • 2 tbsp of olive oil divided
  • Sea salt and freshly cracked pepper to taste
  • 1 tube or bag of thin-crust pizza dough
  • Smoked fontina cheese shredded
  • Handful of grape tomatoes
  • Crushed red pepper flakes to taste

Instructions

  • Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat or parchment paper.
  • Preheat the grill to high heat or a grill pan over medium-high heat.
  • Grill the veggies by drizzling the bell pepper, zucchini, red onion, and asparagus spears with 1 tablespoon of olive oil and season with sea salt and freshly cracked pepper, to taste; mix until evenly coated.
  • Place on the grill rack (or grill pan) coated with olive oil cooking spray; grill for 8 minutes or until tender.
  • Meanwhile, bake the pizza dough by spreading it out into a rectangle on the baking sheet.
  • Evenly drizzle the dough with one tablespoon of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste.
  • Place into the oven and bake for 5 minutes.
  • Remove the veggies from the grill.
  • Remove the dough from the oven.
  • Finish the pizza by evenly topping the crust with cheese.
  • Scatter the veggies and grape tomatoes on top and season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste.
  • Bake the pizza by placing it in the oven to bake for 13-15 minutes or until the dough is golden brown and the cheese has melted.
  • Slice and serve.  Enjoy.
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35 Comments

  1. Hi Pammy,
    That looks so good!! I have never used one of those crusts in the tube. Good to know that it was good. I usually buy a couple of dough balls every time I go to fresh & easy, and pop one into the freezer for later.
    We do our pizza very similarly. I like to par bake the crust too. We do pizza about twice a month at least. I love asparagus on pizza!!!!
    YUMMY post Pam!
    XO Kris

  2. What a gorgeous, summery pizza! I hate it when I have plans (or a craving) to make a dish and the store doesn’t have the ingredients! I have never tried that pizza dough in a tube. I ‘m glad it worked in a pinch!

  3. I use that tube dough quite often actually… they never seem to have pizza dough at the store when I need it!! It turns out pretty good, especially if you season it a bit. I bet this was fantastic!

  4. Beautiful pizza Pam. It’s so full of color. I almost made some tomato soup last night and grilled cheese sandwiches last night as we had a wintery sort of day. It was 59 degrees, foggy and windy, brrrrr. Time for some winter cooking in the summer 🙂 I know you can relate being in Oregon.

  5. EzraPoundCake.com has a great pizza crust recipe as part of her “Grandma Pizza” posting. It can be mixed entirely in a stand mixer and does need some proofing time, but it’s really easy. I no longer buy pizza dough at all. I have used that one for every type of pizza I make.
    http://www.ezrapoundcake.com/archives/18628

  6. That looks amazing! So glad the kiddos wanted something else for dinner 🙂 I think I need to make a pizza for dinner tomorrow.

  7. I saw this in that CL issue also and came THISCLOSE to making it! I had no time to make dough though…maybe when I get back from vacation! Looks awesome.

  8. What a gorgeous pizza! I bet that smoked fontina was delicious on this. I’ve used those Pillsbury pizza crusts before and they’re not half bad, especially when you just don’t have time to make your own.

  9. Looks wonderful!! I was thinking about making pizza soon and I’m in love with summer produce. I might try a pesto base with mine, but I am intrigued by all the fresh vegetables. I can’t stop salivating over your pictures!

  10. This looks like another winner!! Do you suppose I could use one of the pre-made crusts (such as a boboli) as well. We picked up some of those from our local bakery outlet and this looks like it would be good to use with.
    Thanks again.