- 1 large portobello mushroom, sliced
- 1 small zucchini, sliced
- 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
- 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.
04/06/2018
recipepes.com
ndividual Grilled Veggie Pizzas, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
