product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Grilled Vegetable Pizza

Serves 4 to 6
Time 30 min
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. 
Special Diets:
Ingredients
  • 2 cups small broccoli florets
  • 2 cups thinly sliced zucchini
  • 8 thin slices red onion
  • 1/4 cup vinaigrette dressing
  • 2 heirloom tomatoes thinly sliced
  • 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)
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 2 cups small broccoli florets
  • 2 cups thinly sliced zucchini
  • 8 thin slices red onion
  • 1/4 cup vinaigrette dressing
  • 2 heirloom tomatoes thinly sliced
  • 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)