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Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

I saw this recipe in the August 2012 Cooking Light issue and decided to make it for dinner last night.  When I went to the store to grab pizza dough – they were out!  UGH.  Luckily I found a tube of pizza dough and it actually turned out to be flavorful and tasty (after I seasoned it a bit).  I par-cooked the dough that was drizzled with olive oil, sea salt, and freshly cracked pepper while I grilled the veggies.  I then covered the dough with smoked fontina (I could only find slices but shredded would work better) and topped it with the veggies.  I lightly seasoned the top of the pizza with crushed red pepper flakes and more sea salt and freshly cracked pepper.  It turned out to be EXCELLENT!  My husband and I both devoured it and were secretly happy that the kids wanted soup & grilled cheese for dinner so we didn’t have to share.  It was THAT good!

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.

Preheat the grill to high heat.  Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated.  Place on the grill rack that has been coated with cooking spray; grill for 8 minutes or until tender.

Meanwhile, place the dough onto the baking sheet.  Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste.  Place into the oven and cook for 5 minutes.

Grilled Vegetable and Smoked Fontina Pizza

Remove the veggies from the grill.  Remove the dough from the oven.  Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes.  Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.

Grilled Vegetable and Smoked Fontina Pizza

Place into the oven and 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

Grilled Vegetable and Smoked Fontina Pizza

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer, Main
Cuisine: American
Servings: 4
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 2 baby bell pepper sliced
  • 10 spears of asparagus ends removed and sliced in half
  • 1 zucchini cut diagonally into coins
  • 1 red onion cut into wedges
  • 4 tsp of olive oil divided
  • Sea salt and freshly cracked pepper to taste
  • 1 tube 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.
  • Preheat the grill to high heat. Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated. Place on the grill rack that has been coated with cooking spray; grill for 8 minutes or until tender.
  • Meanwhile, place the dough onto the baking sheet. Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 5 minutes.
  • Remove the veggies from the grill. Remove the dough from the oven. Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes. Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.
  • Place into the oven and 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.