Name: Individual Grilled Veggie Pizzas recipe
Ingredients: 1 large portobello mushroom, sliced;1 small zucchini, sliced;¼ pound butternut squash - peeled, seeded, and thinly sliced;1 cup bite-size broccoli florets;¼ cup chopped red onion;1 tablespoon olive oil;2 ounces refrigerated pizza crust;¼ cup pesto;¼ cup crumbled Gorgonzola or blue cheese;¼ cup fontina cheese, cubed

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Ingredients

1 large portobello mushroom, sliced 1 small zucchini, sliced ¼ pound butternut squash - peeled, seeded, and thinly sliced 1 cup bite-size broccoli florets ¼ cup chopped red onion 1 tablespoon olive oil 2 ounces refrigerated pizza crust ¼ cup pesto ¼ cup crumbled Gorgonzola or blue cheese ¼ cup fontina cheese, cubed

Nutrition Info

485.9 calories carbohydrate: 29 g cholesterol: 51.6 mg fat: 33.4 g fiber: 4.5 g protein: 19.5 g saturatedFat: 11.7 g servingSize: - sodium: 790.3 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat an outdoor grill for high heat.
Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

Enjoy these easy gourmet individual pizzas prepared on the grill. They're good for entertaining or just for yourself.

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