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Grilled Summer Vegetable Pizza with Basil Pesto and Feta

 
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Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both the vegetables and the crust. This easy grilled pizza is spread with basil pesto as the base, topped with grilled fresh summer vegetables and feta cheese, yum, yum!

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

50

min

Trans-fat Free, Low Carb
 

Ingredients

½ pint cherry tomatoes
halved, or 5 to 6 small vine-ripe tomatoes, sliced
*
1 red onion
cut into big and grill-able chunks
1 yellow summer squash
thickly sliced, 1/2-inch, grill-able size
1 green bell peppers
cut into big chunks, grill-able size
1 sweet red bell peppers
cut into big chunks, grill-able size
2 large mushrooms, portabello
or 3 to 5 medium to small sized, cut into 1/2-inch slices, grill-able size
*
1 eggplant
cut into thick slices, 1/2-inch, grill-able size
*
4 tablespoons olive oil
salt and black pepper
to taste
*
1 100% Whole Wheat Pizza Dough
¾ cup basil pesto
basil, homemade or store-bought, or more as needed
*
1 cup feta cheese
crumbled, or any other your favorite melting cheese

Directions

Juicy, Smoky, Cheesy and Delicious toppings with the Crusty, Crispy and Fluffy Crust!

Preheat the grill.

All the ingredients we need.

Toss all the grill-able sized vegetables with the olive oil, salt, and black pepper to taste in a large mixing bowl.

Chop all the vegetables into grill-able size.
Put all the chopped veggies into a large mixing bowl, drizzle some olive oil.
Season with salt and black pepper.
Toss until well coated.

Place the big vegetable chunks, pieces or slices on the griller directly. Grill until well marked and tender, 3 to 5 minutes per side. Allow cooling enough to handle, slice the bell peppers into strips and separate the onions into rings.

Place the big vegetable chunks, pieces or slices on the grill directly.

Prepare the pizza dough according to the 100% whole wheat pizza recipe if using, or you can use store-bought dough.

And homemade pizza dough, or store-bought.

Place the pizza dough on the grill. Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more, after the first 3 to 4 minutes, check the bottom, if they are not quite browned and marked, keep grilling for a few more minutes.

Time to grill the pizza dough. Place the pizza dough on the grill.
Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more,

Using tongs transfer the crust to a baking sheet. Close the lid. Flip the crust, so now grilled-side is facing you.

Using tongs transfer the crust to a baking sheet. Close the lid.

Spoon the basil pesto onto the surface and spread it evenly. Arrange the grilled vegetables and tomato randomly over the pesto. Sprinkle the feta cheese evenly on top. Switch the grill to indirect heat.

Spoon the basil pesto onto the surface and spread it evenly.

Return the pizza onto the grill, cover, until the bottom is well browned and the cheese is melted about 8 minutes. Remove from the grill. Slice and serve.

Switch the grill to indirect heat.
Grap a piece, and bon appetit!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 17473% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 286mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 10g
Vitamin A 17% Vitamin C 82%
Calcium 14% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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