Grilled Vegetable and Smoked Fontina Pizza
Servings 2 - 4
Equipment
- Grill or Grill Pan
- Baking Sheet
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.