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!
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.
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.
Equipment
- Grill or Grill Pan
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.
This looks amazing! I’m pinning this to make this weekend! Thanks for sharing!
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
Hi Pam, what a quick and colorful suggestion!!! Love the smoked cheese idea!!! Such an appetizing ensemble!!
This is fresh !
Great pizza !
Kate.
That looks so good. Diane
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!
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!
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.
I am a subscriber of Cooking Light mag but did not noticed this recipe. I’ll have to try, it looks yum!
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
That looks amazing! So glad the kiddos wanted something else for dinner 🙂 I think I need to make a pizza for dinner tomorrow.
You can make your own dough, too, and it is just wonderful! Great dinner, with all that color.
This looks like a pizza my husband and I could both dig. YUM.
Look at all those vegetables! What a great way to boost your daily fiber intake and get your pizza fix all at the same time! 🙂
that is perfection right there!i love all the veggies!
Pam this pizza look really beautiful!
Beautiful! lovely and healthy 🙂
Mary x
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.
I wonder if you could cook the dough on a grill. Hmmm….
Your pizza is a great use of summer veggies.
Yum, this pizza looks fantastic. Sounds like it is healthy too, with all the vegetables.
Quick and delicious! Love all the summer veggies topping.
Looks and sounds awesome! Lovely healthy recipe.
I absolutely love all the toppings on this pizza!
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.
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!
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.
Pat,
I am sure the Boboli crust will work just fine. Enjoy.
Pam
Wait, you almost tricked me into wanting something that has no meat on/in it. Cut that out! 😉
This looks amazing!
Have you considered including a few social bookmarking links to these blogs. At the very least for facebook.
You are so talented. I love the doggies!