1/4 pound butternut squash - peeled, seeded, and thinly sliced
1 cup bite-size broccoli florets
1/4 cup chopped red onion
1 tablespoon olive oil
2 ounces refrigerated pizza crust
1/4 cup pesto
1/4 cup crumbled Gorgonzola or blue cheese
1/4 cup fontina cheese, cubed
Instructions
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.
Originally Submitted
1/2/2013
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