We've fired up the grill for many things, but one of my favorites has to be grilled pizza.
Grilling dinner has been my favorite method of cooking this summer. With the warm days and the sounds of summer it has been a great way to spend a little time outside at the perfect time where it's not too hot. We've fired up the grill for many things, but one of my favorites has to be grilled pizza. So easy! Not too long ago I showed you how to make Grilled Chicken and Spinach Pizza (which was delicious)! Now I will show you another variation of grilled pizza that will help you use up a lot of those garden veggies. If you are like me, you've got zucchini coming out of your ears :) This was so delicious and of course can be adapted to what you like and leave out what you don't! It was an excellent way to have lots of vegetables for dinner.
You'll want to slice up a bunch of your favorite veggies. I used zucchini, mushrooms, tomatoes, onion, artichoke hearts, and green pepper. Mix them all together in a large bowl and coat with 1-2 tbsp. olive oil and season with fresh ground pepper and a tsp. or two of salt. Throw them on your grill with a grill pan or some foil to get warm and cooked throughout (but not overcooked and soggy). Roughly 5-7'ish minutes.
Depending on how large you want your pizza, combine several Rhodes rolls that have been thawed yet are still slightly cold in to a ball. Roll out on a lightly floured cutting board in to a circle of your desired size. Carefully place on to a heated grill. Don't heat too high, the bread will cook very quickly.
After a couple of minutes on one side, flip dough round on uncooked side and cook several minutes more. Watch very carefully and keep heat to a medium-low temperature. If left unattended, you could end up with burnt pizza crust... and nobody wants that :)
Spread dough with a pre-made (or homemade) Alfredo sauce. I used just a store bought roasted red pepper that was really delicious.
Top with mozzarella cheese. Sprinkle as much or as little as you like. I love cheese, so I sprinkled generously.
Next, add your grilled veggies.
Then finish it off with fresh grated Parmesan cheese and a tsp. of fresh oregano. Let melt together 3-5 minutes.
Remove from grill and enjoy!
Grilled Summer Veggie PizzaServings: 2-3 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 8 min
Lots of fresh summer vegetables make this pizza good and good for you.Grilled Summer Veggie Pizza
6 Rhodes Yeast Dinner Rolls or 4 Rhodes Texas Rolls, thawed to room temperature
2-3 tablespoons crushed tomatoes
1/2 cup Grilled Summer Veggie Pizza grated mozzarella cheese
1/2 cup cooked and crumbled sausage
yellow squash, thinly sliced
zucchini, thinly sliced
grape tomato halves
sea salt & fresh ground pepper
Combine rolls together. On a floured pizza peel or cutting board press dough into an 8-10-inch circle. Slide dough onto a grill heated to medium heat (350°-450°). Close lid and grill 2-3 minutes.
Remove from grill and turn grill side up. Top with crushed tomatoes, grated cheese, sausage, squash, zucchini and grape tomatoes.
Sprinkle with sea salt and fresh pepper. Return to grill. Close lid and grill an additional 3-5 minutes until cheese is melted and dough is cooked.