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20 minute dinner recipes

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Garden Pizza

http://www.eatingwell.com/recipes/garden_pizza.html

From EatingWell:  July/August 2008

Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: Look for a brew without overpowering flavors, such as a lager or a less yeasty witbier, so the pizza's fresh, subtle flavors can shine.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high. (For charcoal grilling or an oven variation, see below.)
  2. Grill zucchini until marked and softened, about 4 minutes. Thinly slice. Reduce heat to low.
  3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
  4. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
  5. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
  6. Using a large spatula, flip the crust. Spread the tomato mixture on the crust, leaving a 1-inch border. Quickly top with mozzarella, bell pepper and the zucchini. Sprinkle on Parmesan.
  7. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Nutrition

Per serving : 375 Calories; 9 g Fat; 5 g Sat; 1 g Mono; 26 mg Cholesterol; 58 g Carbohydrates; 17 g Protein; 8 g Fiber; 531 mg Sodium; 566 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 1 high-fat meat

Tips & Notes