Roasted Vegetable Pizzas

These Roasted Vegetable Pizzas are a hearty treat!

Roasted Vegetable Pizzas

2015-02-17 00:31:03

Makes 2 (12- to 15-inch) pizzas

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Ingredients

1. Grilled Pizza Crusts (recipe follows)
2. 1 cup prepared pesto
3. 4 cups shredded mozzarella cheese, divided
4. 2 cups fresh spinach
5. Roasted Vegetables (recipe follows)
6. 2 tablespoons chopped fresh rosemary
7. 1 (4-ounce) log goat cheese, softened

Instructions

1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
2. 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.
3. 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

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Ingredients

1. 1¼ cups warm water (105° to 110°)
2. 1 (¼-ounce) package active dry yeast
3. 2 teaspoons sugar
4. 3½ cups all-purpose flour
5. 2 teaspoons salt
6. ½ cup extra-virgin olive oil, divided
7. Yellow cornmeal

Instructions

1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
2. 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.
3. On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
4. 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.
5. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
6. 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.
7. 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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