Tested till perfect Grilled Vegetable and Feta Pizza

Grilled Vegetable and Feta Pizza

This vegetarian beauty can be made lactose-free by using sheep's or goat's milk feta cheese.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

  • rating starrating starrating starrating starrating star
  • Portion size 8 slices


  • 1 1zucchinizucchinis, sliced lengthwise into 4 slices
  • 5 5thick (1/2-inch/1cm) rounds eggplant
  • 1/2 1/2sweet red peppersweet red peppers, seeded
  • 3 tbsp 3tbspolive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbwhole wheat pizza dough
  • 1/2 cup 1/2cupTomato Pizza Sauce recipe
  • 1 cup 1cupcrumbled feta cheese
  • 1/4 cup 1/4cupcoarsely chopped pitted kalamata olivekalamata olives
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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.

Nutritional Information Per slice: about

cal 260 pro 9g total fat 13g sat. fat 4g
carb 33g fibre 6g chol 17mg sodium 810mg
potassium 157mg

% RDI:

calcium 12 iron 14 vit A 8 vit C 28
folate 7
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