Grilled Vegetable Pizza
4

Serves 4 to 6

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. Eggplant, bell peppers and fennel, for instance, could replace or add to the vegetables suggested here.

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    Ingredients: 
    • 2 cups small broccoli florets
    • 2 cups thinly sliced zucchini
    • 8 thin slices red onion
    • 1/4 cup vinaigrette dressing
    • 2 medium heirloom tomatoes, thinly sliced
    • 2 (8- to 9-inch) frozen cornmeal or other pizza crusts, thawed
    • Pepper to taste
    • 1/2 pound crumbled feta cheese
    • 2 tablespoons mixed chopped herbs (such as basil, rosemary and oregano)
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    Method: 

    Heat a grill. In a grilling basket, grill the broccoli, zucchini, and onions, brushing with vinaigrette dressing and turning often, until just tender.

    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.

    Nutritional Info: 
    Per Serving:250 calories (130 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 740mg sodium, 23g carbohydrate (3g dietary fiber, 7g sugar), 11g protein
    Special Diets: 

    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.

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