pizza
Individual Veggie Pizzas on the Grill
Bring a bit of summer to your pizza offerings with this grilled option. Pre-grilled vegetables make for a light yet satisfying topper, and Rich’s® eggplant cutlet finishes the pizza off with an Italian flair.
Yield
1 each
Ingredients
1 ea 7" Fresh N' Ready® Oven Rising Sheeted Pizza Dough (PC 07386), thawed
1 Tbsp Olive oil
2 oz Canned, diced fire- roasted tomatoes, well drained
1 oz Zucchini, grilled and diced
1 oz Red onions, grilled
1 oz Roasted red pepper strips, well drained
2 ea Breaded Eggplant Cutlets (PC 50500), prepared
2 oz Mozzarella cheese, shredded
Directions
- Brush both sides of pizza dough with oil. Grill for one minute on each side.
- Remove dough from grill. Spread fire-roasted tomatoes evenly over dough. Top the tomatoes with zucchini, onions, and peppers.
- Cut each eggplant cutlet into quarters and place evenly over the other vegetables. Portion the mozzarella evenly over eggplant.
- Place pizza back onto the grill and cover with a lid to finish cooking the dough and to melt the cheese. Serve hot.
Quick Tip
An inverted 2" half hotel pan fits perfectly over this individual pizza to melt the cheese and warm ingredients through.
