- Yields: 4 personal pizzas
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 small zucchini, cut into 1/4-inch-thick slices, lengthwise
- 1 cup snow peas, trimmed
- 4 Portobello mushrooms, stems removed and caps cut into 1/4-inch-thick slices
- 12 to 16 thin asparagus spears
- Olive oil
- Sea salt
- Chopped fresh basil
- 2 rounds frozen pizza dough, thawed (or make your own dough: Homemade Olive Oil and Cornmeal Pizza Dough)
- Extra virgin olive oil infused with 3 cloves crushed garlic, for brushing
- 1/2 cup roasted red pepper pesto
- 1 pound fresh mozzarella, drained and thinly sliced
- Arugula leaves
- 1 cup chèvre cheese, crumbled
- 4 ounces Parmesan cheese, shaved or grated
Directions
Heat a grill to medium-high heat.
Toss all vegetables with a little olive oil, a pinch of salt and chopped basil. Cook vegetables, turning occasionally until just tender. Transfer vegetables to a holding plate and finish pizzas.
Cut each round of pizza dough in half and form each one into a ball. Allow dough to rest about 15 minutes. With a rolling pin or your fingertips, roll or pat dough to about 1/2-inch-thick.
Brush dough rounds with garlic-infused olive oil and place dough, olive oil side down, on the grill. Brush the top of each with garlic-infused oil. Grill until golden brown, 2 to 3 minutes, and turn over.
Working quickly to maintain the heat of the crust, brush the browned sides with pesto, layer with mozzarella and top with grilled vegetables. Finish with whole basil and arugula leaves, chèvre and Parmesan. Close the lid on the grill and cook until the crust is golden on the bottom and mozzarella is melted.
Special notes:
This recipe reflects local vegetables available in the earliest summer season. As summer progresses, wonderful additions such as sweet peppers, eggplant and tomatoes become available. By all means, take advantage!
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