Individual Grilled Veggie Pizzas

Fire up the grill to make a pair of individual-sized veggie pizzas topped with pesto sauce, portobello mushrooms, zucchini, butternut squash, broccoli, red onion, plus gorgonzola and fontina cheeses.

• Preparation Time: 25 mins
• Cooking Time: 14 mins
• Total Time: 39 mins
• Calories: 486 Calories

Ingredients

• 1 tablespoon olive oil
• ¼ cup chopped red onion
• 1 small zucchini, sliced
• ¼ cup pesto
• 1 large portobello mushroom, sliced
• ¼ pound butternut squash - peeled, seeded, and thinly sliced
• 1 cup bite-size broccoli florets
• 2 ounces refrigerated pizza crust
• ¼ cup crumbled Gorgonzola or blue cheese
• ¼ cup fontina cheese, cubed

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat.

Step 2

Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.

Step 3

Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.

Step 4

Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.