Grilled Vegetable and Feta Pizza
44 people added this to their Recipe Box
This recipe makes 8 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 260 |
| pro | 9 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 33 g |
| fibre | 6 g |
| chol | 17 mg |
| sodium | 810 mg |
| potassium | 157 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 14 |
| vit A | 8 |
| vit C | 28 |
| folate | 7 |
This vegetarian beauty can be made lactose-free by using sheep's or goat's milk feta cheese.
Ingredients
Preparation
Tomato Pizza Sauce
Brush zucchini, eggplant and red pepper with 2 tbsp (25 mL) of the oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, 6 to 10 minutes. Cut into 2-inch (5 cm) pieces.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pizza sauce; top with vegetables. Sprinkle with feta and olives.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes.
Brush zucchini, eggplant and red pepper with 2 tbsp (25 mL) of the oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, 6 to 10 minutes. Cut into 2-inch (5 cm) pieces.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pizza sauce; top with vegetables. Sprinkle with feta and olives.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes.
Source : Canadian Living Magazine: June 2009
- Keywords : Appetizers; Pizza; Zucchini; Red pepper; Eggplant; Cheese; Vegetarian; Grill/Barbecue;
Related content
-
-
Barbecued Chicken Pizza
This kid-friendly pizza offers a delicious combination of grilled chicken and cheese. We like...
-
Smoked Salmon Pizza with Marinated Onion
Think of this as a great flatbread pizza. It makes a lovely brunch or light dinner. Or cut into...
-
Caprese Pizza with Bacon
Inspired by a Caprese (meaning “of Capri”) salad, this pizza features its basics of...
