Individual Grilled Veggie Pizzas recipe
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Ingredients
- 1 large portobello mushroom, sliced 1 small zucchini, sliced ¼ pound butternut squash - peeled, seeded, and thinly sliced 1 cup bite-size broccoli florets ¼ cup chopped red onion 1 tablespoon olive oil 2 ounces refrigerated pizza crust ¼ cup pesto ¼ cup crumbled Gorgonzola or blue cheese ¼ cup fontina cheese, cubed
Nutrition Info
- 485.9 caloriescarbohydrate: 29 gcholesterol: 51.6 mgfat: 33.4 gfiber: 4.5 gprotein: 19.5 gsaturatedFat: 11.7 gservingSize: -sodium: 790.3 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Individual Grilled Veggie Pizzas
Directions
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Preheat an outdoor grill for high heat.
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.
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.
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.