These Roasted Vegetable Pizzas are a hearty treat!

Roasted Vegetable Pizzas
2015-02-17 00:31:03

Makes 2 (12- to 15-inch) pizzas
Ingredients
- Grilled Pizza Crusts (recipe follows)
- 1 cup prepared pesto
- 4 cups shredded mozzarella cheese, divided
- 2 cups fresh spinach
- Roasted Vegetables (recipe follows)
- 2 tablespoons chopped fresh rosemary
- 1 (4-ounce) log goat cheese, softened
Instructions
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Top cooked side of each Grilled Pizza Crust with pesto, 1 cup mozzarella, spinach, Roasted Vegetables, rosemary, and remaining 2 cups mozzarella. Crumble goat cheese over pizzas.
- Return pizzas to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes or until cheese is melted and bottom of crust is browned. Serve immediately.
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Grilled Pizza Crusts
2014-06-10 02:59:41

Makes 2 (12- to 15-inch) crusts
Ingredients
- 1¼ cups warm water (105° to 110°)
- 1 (¼-ounce) package active dry yeast
- 2 teaspoons sugar
- 3½ cups all-purpose flour
- 2 teaspoons salt
- ½ cup extra-virgin olive oil, divided
- Yellow cornmeal
Instructions
- In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
- In the work bowl of a food processor, pulse together flour and salt. Slowly add yeast mixture and ¼ cup oil, processing until mixture forms a ball.
- On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
- Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 45 minutes or until doubled in size. Divide dough in half.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Generously sprinkle cornmeal on a clean, flat surface. Place 1 portion of dough in center of cornmeal, and roll to a 12- to 15-inch circle or rectangle, about ¼ inch thick. Brush top of dough with 1 tablespoon oil, and sprinkle with cornmeal.
- Place dough on grill, oil side down, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with 1 tablespoon oil. Invert dough onto a pizza peel or a rimless baking sheet. Repeat with remaining dough, cornmeal, and oil. Top crusts, and continue grilling as directed.
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Roasted Vegetables
2015-02-17 00:32:02
Makes about 7 cups
Ingredients
- 2 (8-ounce) packages sliced fresh baby portobello mushrooms
- 3 cups fresh broccoli florets
- 4 ears fresh corn, shucked and kernels cut off
- 2 zucchini, sliced ½ inch thick
- 2 yellow squash, sliced ½ inch thick
- 8 tricolor mini sweet peppers, sliced
- 4 shallots, quartered
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 425°.
- Divide mushrooms and next 6 ingredients between two rimmed baking sheets. Drizzle with oil, and sprinkle with salt and pepper, tossing to coat.
- Bake for 25 minutes or until vegetables are tender and light brown.
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