Perfectly Grilled Veggie Pizza

>> Wednesday, March 10, 2010

Recipe by Food Connection

1 pound store-bought pizza dough(I used Trader Joe's) or homemade pizza dough
EVOO (extra virgin olive oil)
roasted tomato marinara sauce
yellow onions, sliced
baby bella mushrooms, sliced
broccoli florets, chopped
shredded light mozzarella
Italian seasoning
sea salt to taste

Heat the EVOO in a non-stick skillet over medium-high, saute the onions until they begin to carmelize.  Add the mushrooms and cook until softened, and then seasoning and salt to taste.  Remove from the stove and set aside.  Bring a medium pot of water to a boil, add the broccoli florets and cook until slightly tendered(approx. 2 minutes).  Drain and rinse under cold running water, and then drain again and set aside.  

Let the dough rest for 20 minutes on floured surface at room temperature before rolling out.  When you are ready to grill, preheat to medium and brush the racks with oil.  Have all of the toppings ready near the grill.  Roll the dough on the floured sheet of parchment paper into whatever shape & size of pizza you desire.  Brush the top side of dough with a little bit of EVOO and transfer to the grill.  Flip the oiled dough onto the grill, pull off the parchment paper, and let the crust cook for 2 minutes or until the bottom is browned (you will notice the dough will puff slightly).  Flip the crust over and IMMEDIATELY brush the grilled side with a little bit of EVOO and spread sauce, mushrooms, onions, broccoli florets, and mozzarella cheese or any toppings of your choice on top.  Shut your grill until cheese is melted (make sure to watch carefully to avoid burning) and serve.  Enjoy!


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