Summer Grilled Vegetable Pizza

Around here while the hubby was cooking, it largely equalled more pizza. It was not necessary a bad thing. As I hopefully have proved with our list of recipes, homemade pizza can be pretty good. Recently, we've been repeating some of the old favorites, but this is a new one the hubbs ran across to throw into the mix.

The original recipe is from Cooking Light. We've made it a couple times already, with a few variations on the original. As written, the recipe calls for marinara sauce for the crust. The first time we used actual spaghetti sauce, but we found it to be too liquidy as the crust in the center of the pizza never cooked through. Our favorite thus far, pre-made brushetta topping from Trader Joe's. It is chunky enough to avoid the problems we encountered with the marinara, and man that stuff is good! 

As far as the cheese goes, we've made it both with fresh mozzarella and bagged pre-shredded mozzarella. My favorite is probably the fresh, but either works well :) Enjoy

(Printable Recipe)

Grilled Vegetable Pizza
Adapted from Cooking Light June 2012 

Ingredients:
1 lb. pizza dough (homemade or from store)
1 red bell pepper, seeded and quartered
1 (4oz) zucchini, cut into 1/4-inch thick slices
1 (4oz) yellow squash, cut into 1/4-inch thick slices 
1 small onion, sliced into 1/2-inch slices
1-1/2 Tbsp. olive oil
1/2 cup marinara sauce (or try a pre-made Brushetta)
1/2 tsp. Kosher salt
1/4 tsp. crushed red pepper
6 oz. fresh mozzarella cheese, cut and/or torn into small pieces

Preheat the grill to medium-high heat. Also, preheat the oven to 450 degrees F. Place the stone pizza pan in the oven while it is preheating if you are using one.

Thread the onion pieces onto a skewer so that the skewer pierces each ring. Brush both sides of all the vegetables with olive oil. Grill vegetables for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from the grill and coarsely chop into medium-sized pieces.

Roll out the pizza dough onto a pizza peel or a piece of lightly floured parchment paper. Spread sauce over the crust. Top with vegetables and pieces of mozzarella cheese. Remove the pizza pan from the oven and transfer the pizza (either via peel or on top of the parchment paper) onto the stone. Bake for 10-14 minutes or until the crust begins to brown on the edges. Cut into slices and enjoy.