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Grilled Vegetable Pizza |
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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. |
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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
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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
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