Grilled Veggie Pizza

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  • Total Time: 55 mins
  • Hands-on Time: 35 mins
  • Makes: 8 servings

Substitute any favorite seasonal vegetables for those listed here. Grilling the veggies brings out their sweetness, which compliments the spicy balsamic sauce. You might also vary the cheese -- provolone and feta would be good choices -- for a different effect each time you make this recipe.

Ingredients

  • FOR GRILLED VEGETABLES:
    2 tablespoons olive oil

    1 tablespoon soy sauce

    1/8 teaspoon Frontier Co-op Garlic Powder

    1 small green pepper, sliced

    1/2 small eggplant, sliced in rounds and then in half

    1/2 small red onion, cut in small wedges

    8 grape tomatoes, halved

     

    FOR TOMATO SAUCE: 

    1/2 cup tomato paste

    1 tablespoon balsamic vinegar

    1/2 teaspoon Frontier Co-op Oregano 

    1/2 teaspoon Frontier Co-op Sweet Basil 

    1/4 teaspoon Frontier Co-op Marjoram

    1/4 teaspoon Frontier Co-op Rosemary 

     

    CRUST & CHEESE: 

    Crust for one 12-inch pizza (homemade or ready-made)

    1 1/3 cups grated Gruyere or Swiss cheese

     

Directions

    1. Preheat oven to 475 degrees.

    2. Combine the olive oil, soy sauce and garlic powder in a small bowl. Brush this mixture on all of the vegetables. Grill each of the vegetables until nicely browned and tender. Set aside.

    3. Combine the tomato paste, balsamic vinegar, oregano, basil, marjoram and rosemary. Spread on prepared pizza crust. Top with grilled vegetables and then cheese.

    4. Bake for 15 to 18 minutes, until cheese is melted and crust is lightly browned.

     

    Notes: 

    Substitute any favorite seasonal vegetables for those listed here. Grilling the veggies brings out their sweetness, which compliments the spicy balsamic sauce. You might also vary the cheese -- provolone and feta would be good choices -- for a different effect each time you make this recipe.

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