| | | |

Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

I saw this recipe in the August 2012 Cooking Light issue and decided to make it for dinner last night.  When I went to the store to grab pizza dough – they were out!  UGH.  Luckily I found a tube of pizza dough and it actually turned out to be flavorful and tasty (after I seasoned it a bit).  I par cooked the dough that was drizzled with olive oil, sea salt, and freshly cracked pepper while I grilled the veggies.  I then covered the dough with smoked fontina (I could only find slices but shredded would work better) and topped it with the veggies.  I lightly seasoned the top of the pizza with crushed red pepper flakes and more sea salt and freshly cracked pepper.  It turned out to be EXCELLENT!  My husband and I both gobbled it right up and we were secretly happy that the kids wanted soup & grilled cheese for dinner so we didn’t have to share.  It was THAT good!

Grilled Vegetable and Smoked Fontina Pizza

Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat.

Preheat the grill to high heat.  Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated.  Place on the grill rack that has been coated with cooking spray; grill 8 minutes or until tender.

Meanwhile, place the dough onto the baking sheet.  Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste.  Place into the oven and cook for 5 minutes.

Grilled Vegetable and Smoked Fontina Pizza

Remove the veggies from the grill.  Remove the dough from the oven.  Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes.  Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.

Grilled Vegetable and Smoked Fontina Pizza

Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted.  Slice and serve.  Enjoy.

Grilled Vegetable and Smoked Fontina Pizza

 

 

 

 

 

Grilled Vegetable and Smoked Fontina Pizza

 

Yield: 4

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

2 baby bell pepper, sliced
10 spears of asparagus, ends removed and sliced in half
1 zucchini, cut diagonally into coins
1 red onion cut into wedges
4 tsp of olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 tube of thin crust pizza dough
Smoked fontina cheese, shredded
Handful of grape tomatoes
Crushed red pepper flakes, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Preheat the grill to high heat. Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated. Place on the grill rack that has been coated with cooking spray; grill 8 minutes or until tender.

Meanwhile, place the dough onto the baking sheet. Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 5 minutes.

Remove the veggies from the grill. Remove the dough from the oven. Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes. Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.

Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted. Slice and serve. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light – August 2012

Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 2 baby bell pepper sliced
  • 10 spears of asparagus ends removed and sliced in half
  • 1 zucchini cut diagonally into coins
  • 1 red onion cut into wedges
  • 4 tsp of olive oil divided
  • Sea salt and freshly cracked pepper to taste
  • 1 tube of thin crust pizza dough
  • Smoked fontina cheese shredded
  • Handful of grape tomatoes
  • Crushed red pepper flakes to taste

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
  • Preheat the grill to high heat. Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated. Place on the grill rack that has been coated with cooking spray; grill 8 minutes or until tender.
  • Meanwhile, place the dough onto the baking sheet. Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 5 minutes.
  • Remove the veggies from the grill. Remove the dough from the oven. Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes. Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.
  • Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted. Slice and serve. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




35 Comments

  1. This looks amazing! I’m pinning this to make this weekend! Thanks for sharing!

  2. Hi Pammy,
    That looks so good!! I have never used one of those crusts in the tube. Good to know that it was good. I usually buy a couple of dough balls every time I go to fresh & easy, and pop one into the freezer for later.
    We do our pizza very similarly. I like to par bake the crust too. We do pizza about twice a month at least. I love asparagus on pizza!!!!
    YUMMY post Pam!
    XO Kris

  3. Hi Pam, what a quick and colorful suggestion!!! Love the smoked cheese idea!!! Such an appetizing ensemble!!

  4. Kim in MD says:

    What a gorgeous, summery pizza! I hate it when I have plans (or a craving) to make a dish and the store doesn’t have the ingredients! I have never tried that pizza dough in a tube. I ‘m glad it worked in a pinch!

  5. I use that tube dough quite often actually… they never seem to have pizza dough at the store when I need it!! It turns out pretty good, especially if you season it a bit. I bet this was fantastic!

  6. Beautiful pizza Pam. It’s so full of color. I almost made some tomato soup last night and grilled cheese sandwiches last night as we had a wintery sort of day. It was 59 degrees, foggy and windy, brrrrr. Time for some winter cooking in the summer 🙂 I know you can relate being in Oregon.

  7. I am a subscriber of Cooking Light mag but did not noticed this recipe. I’ll have to try, it looks yum!

  8. EzraPoundCake.com has a great pizza crust recipe as part of her “Grandma Pizza” posting. It can be mixed entirely in a stand mixer and does need some proofing time, but it’s really easy. I no longer buy pizza dough at all. I have used that one for every type of pizza I make.
    http://www.ezrapoundcake.com/archives/18628

  9. That looks amazing! So glad the kiddos wanted something else for dinner 🙂 I think I need to make a pizza for dinner tomorrow.

  10. You can make your own dough, too, and it is just wonderful! Great dinner, with all that color.

  11. Pam this pizza look really beautiful!

  12. I saw this in that CL issue also and came THISCLOSE to making it! I had no time to make dough though…maybe when I get back from vacation! Looks awesome.

  13. What a gorgeous pizza! I bet that smoked fontina was delicious on this. I’ve used those Pillsbury pizza crusts before and they’re not half bad, especially when you just don’t have time to make your own.

  14. Looks wonderful!! I was thinking about making pizza soon and I’m in love with summer produce. I might try a pesto base with mine, but I am intrigued by all the fresh vegetables. I can’t stop salivating over your pictures!

  15. Pat in OR says:

    This looks like another winner!! Do you suppose I could use one of the pre-made crusts (such as a boboli) as well. We picked up some of those from our local bakery outlet and this looks like it would be good to use with.
    Thanks again.

    1. Pat,

      I am sure the Boboli crust will work just fine. Enjoy.

      Pam

  16. Wait, you almost tricked me into wanting something that has no meat on/in it. Cut that out! 😉

  17. Have you considered including a few social bookmarking links to these blogs. At the very least for facebook.