Grilled veggies topped with feta and herbs and baked on a cornmeal crust make for a quick, light meal. Feel free to use leftover grilled vegetables for this recipe. Rely on the season to guide you; choose what is at the peak of harvest to create your own custom pizza.
2 (8- to 9-inch) prepared frozen cornmeal or other pizza crusts, thawed
Ground black pepper, to taste
8 ounces crumbled feta cheese
2 tablespoons mixed chopped fresh herbs (such as basil, rosemary and oregano)
Prepare a grill for medium heat cooking. In a grilling basket, grill the broccoli, zucchini, and onions, brushing with vinaigrette dressing and turning often, until just tender, 5 to 8 minutes.
Meanwhile, preheat the oven to 425°F. Arrange tomatoes on the pizza crusts, then arrange grilled veggies on top of the tomatoes. Season with pepper. Mix the feta cheese with the fresh herbs and sprinkle mixture over the vegetables. Bake until cheese is browned and vegetables are crisp, 15 to 20 minutes. Transfer to a cutting board, cut into slices and serve.
Per Serving:250 calories (130 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 740mg sodium, 23g carbohydrates, (3 g dietary fiber, 7g sugar), 11g protein.
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