TLC Cooking "Grilled Vegetable Pizzas"

Grilled Vegetable Pizzas

Grilled Vegetable Pizza

YIELD Makes 4 main-dish or 8 appetizer servings
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INGREDIENTS

2	tablespoons olive oil
1	clove garlic, minced
1	red bell pepper, cut into quarters
4	slices red onion, cut 1/4 inch thick
1	medium zucchini, halved lengthwise
1	medium yellow squash, halved lengthwise
1	cup prepared pizza sauce
1/4	teaspoon red pepper flakes
2	(10-inch) prepared pizza crusts
2	cups (8 ounces) shredded fontinella or mozzarella cheese
1/4	cup sliced fresh basil leaves

PREPARATION:

Prepare grill for direct cooking.
Combine 2 tablespoons oil and garlic in small bowl; brush over bell pepper, onion, zucchini and squash. Place vegetables on grid. Grill, on covered grill, over medium heat 10 minutes or until crisp-tender, turning halfway through grilling time. Remove vegetables from grill.
Slice bell pepper lengthwise into 1/4-inch strips. Cut zucchini and squash crosswise into 1/4-inch slices. Separate onion slices into rings.
Combine pizza sauce and red pepper flakes in small bowl. Top crusts with equal amounts of pizza sauce mixture, cheese and grilled vegetables.
Place pizzas, one at a time, on grid. Grill, covered, over medium-low heat 5 to 6 minutes or until cheese is melted and crust is hot. Sprinkle pizzas with basil; cut into wedges. Serve warm or at room temperature.

This recipe appears in: Pizza

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