Recipe Club: Vegan Grilled Vegetable Pizza
tagLine 2
header 3
spacer 11
Vegan Spring Rolls
spacer 4spacer 15
Grilled Vegetable Pizza
Grilling doesn't have to be relegated to just hot dogs and burgers. Seared zucchini and heirloom tomatoes paired with a vegan pizza dough make the perfect pie in minutes. Grilling Vegan Style author John Schlimm shares this exclusive recipe with VN readers, along with several others in our ultimate grilling menu. We suggest making a bowl of Fruit Party Punch to serve alongside your hot-off-the-grill pizza.
Serves 4
What You Need:
8 to 10 white mushrooms
1 medium onion, sliced
1 red bell pepper, halved
3 medium to large ripe tomatoes, sliced
1 to 2 jalapeños, de-seeded and halved
1 large zucchini, yellow squash, or eggplant, cut into bite-size pieces
Olive oil, for brushing
1 prebaked thin vegan pizza crust
1 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon crushed dried red pepper flakes
1 teaspoon dried oregano
1 tablespoon minced fresh basil
Nutritional yeast, to taste
leftDottedLine 3
What You Do:

1. Brush mushrooms, onion, bell pepper, tomatoes, jalapeños, and zucchini with oil. Using a grilling screen or grill basket, grill vegetables to preferred level of tenderness, about 6 to 10 minutes, turning once or twice. Keep warm while grilling the pizza crust.

2. Generously brush both sides of pizza crust with oil. Place crust on grill over direct heat for 1 to 2 minutes, or until bottom is lightly browned and top begins to get very warm. Transfer crust to indirect heat over grill for 4 to 6 minutes, or until bottom is browned and crispy. Turn over crust and place uncooked side over direct heat for 1 to 2 minutes until lightly browned. Transfer to indirect heat.

3. Top with grilled vegetables and rosemary, red pepper flakes, oregano, basil, and nutritional yeast and return pizza to direct heat for 4 to 6 minutes, or until pizza reaches desired doneness.

Photo by Garrison McArthur Photographers
leftDottedLine 4
More Food News!
Giveaway: Win a Matt & Nat Backpack (Fall Exclusive!)
2012 Veggie Awards Survey: Vote & Enter to Win Amazing Prizes!
Food: 7 Expert Tips for Making Vegan Ice Cream
Food: Why Mushrooms Taste Meaty, and How to Make It Happen
Travel: 10 Must-Haves for Healthy Vegan Travel
VegNews Vacation: Vegan Yoga Retreat to Mexico
Buzz: 5 Expert Vegan Tattoo Tips
VegNews on Tumblr: Vegan Crème Brûlée
VegNews on Pinterest: Vegan Taco Mania
What's Cooking: Hot Chocolate Ice Cream
This Week's Must-Have: The Vegg: Vegan Egg Yolk
News: Vegan Marketplace to Debut at Disney's Epcot Park
VegNews TV: Vegan Caramel Sauce with Banana Ice Cream
spacer 10
spacer 12 spacer 13
fb twitter    
rightDotLine 7
spacer 6
rightDotLine 2
spacer 8

spacer 5
rightDotLine 3
Find Us On
spacer 7rightDotLine 4
Our Website
rightDotLine 5spacer 9
Trouble viewing this email? We hate that. Click here for the pretty version.
©2012 All rights remain ours | Contact Us |

If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe

VegNews Magazine
3505 20th St.
San Francisco, California 94110