First of all, a quick shout out to all my friends and family in New York. Luckily they are all safe. Have you seen the footage of Hurricane Sandy? Here’s the World Trade Center site. I was just there a few months ago!
I love finding and trying new flavor combinations. This new one did not disappoint. It’s a veggie pizza without sauce! I was a little skeptical but it ended up being yummy and fun. The boys of course took off ALL the vegetables, but I figure if I make this enough times they are bound to at least eat a tomato or two.
Here’s the recipe.
Grilled Veggie and Smoked Fontina Pizza (original recipe from For the Love of Cooking)
- 2 baby bell pepper, or 1 large bell pepper sliced
- 10 spears of asparagus, ends removed and sliced in half
- 1 zucchini, cut diagonally into coins
- 1 red onion cut into wedges
- 4 tsp of olive oil (divided)
- Sea salt and freshly cracked pepper, to taste
- 1 batch of pizza dough (I made two)
- Smoked fontina cheese, shredded
- Handful of grape tomatoes
- Crushed red pepper flakes, to taste
Preheat the oven to 400 degrees. Lightly grease a cookie sheet.
Preheat the grill to high heat (I just used a regular frying pan). Drizzle the bell pepper, zucchini, red onion, and asparagus spears with a little olive oil then season with a bit of sea salt and freshly cracked pepper, to taste; mix until evenly coated. Place on the grill rack; grill 8 minutes or until tender.
Meanwhile, place the dough onto the baking sheet. Drizzle a bit of olive oil on top of the dough then season with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 5 minutes.
Remove the veggies from the grill. Remove the dough from the oven.
Sprinkle with cheese then place the veggies on top along with a handful of grape tomatoes. Season again with sea salt, freshly cracked pepper, and crushed red pepper, to taste, if desired.
Place into the oven and bake for 13-15 minutes or until the dough is golden brown and the cheese has melted. Slice and serve. Enjoy.