Garden Fresh Grilled Veggie Pizza

Prep Time:

30 minutes

Cook Time:

15 minutes

Serves:

6 servings

Nutrition:

1 slice: 395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 16g protein.

Ingredients

  • 3 Tbls olive oil

  • 3 garlic cloves, minced

  • 3 medium tomatoes, cut into 1/2 inch slices

  • 1 large sweet red pepper halved, stemmed & seeded

  • 1 small zucchini cut lengthwise into 1/4 inch slices

  • 1 small onion, cut crosswise into 1/2 inch slices

  • 1 tsp coarsely ground pepper

  • 1 pre-baked 12-inch pizza crust

  • 1/3 c spreadable garden vegetable cream cheese

  • 8 slices of smoked provolone cheese, divided

  • 1/2 c minced fresh basil, divided

  • 1/4 c carrots, shredded

  • 1 Tblsp fresh oregano, minced

  • 1 tsp fresh thyme, minced

Preparation

Step 1

Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.


Step 2

Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese.


Step 3

Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.


TIPS Half of the provolone is layered under the tomatoes to prevent the crust from becoming soggy. It may seem out of the ordinary to include shredded carrot, but it adds a subtle, pleasant sweetness to the pizza.


NUTRITION

1 slice: 395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 16g protein.