Grilled Veggie Pizza

[Guest guest]

Serves 4

 

crust (you can use your own recipe if you'd rather)

1 2/3 c flour

1/2 t yeast

1/2 t salt

1/2 c warm water

1 T olive oil

 

Topping:

1 red bell pepper, quarter and seeded

1 sm. zucchini, sliced

1 sm. eggplant, sliced

1 sm. onion, thinly sliced

6 lg. ripe tomatoes, quartered and seeded

2 T pesto sauce

s & p

5 oz. vegetarian mozza cheese, grated

 

Mix flour, yeast, salt together, make well in center and work in water and oil to form stiff dough. Knead 5 min, place in oiled bowl, cover and leave to rise in warm place 30 min. until doubled in size. Preheat oven to 450 degrees and place pizza stone on top shelf. Preheat grill. Brush peppers, zucchini, eggplant and onion with oil and grill until charred on all sides.

 

Grill tomatoes, skin side up until blistered. Peel and discard skin and mash flesh with pesto sauce and salt and pepper. Roll out dough to 9-10" found. Spread over tomato mixture and arrange vegetables over top. Sprinkle with cheese and transfer to hot pizza stone. Bake 25-30 min.