Grilled Summer Vegetable and Pesto Pizza
A vegetarian pizza that celebrates summer with grilled vegetables, caper pesto and mozzarella.
Servings: 8 servings
Grill or Grill Pan
For the Pesto:
- 2 cups Fresh Basil Leaves
- 1 inch piece Parmesan Cheese
- ¼ cup Toasted Pine Nuts (I often substitute pecans)
- 3 tablespoon Extra Virgin Olive Oil, plus more if needed
- 1 tablespoon Capers, drained
For the Pizza:
- 1 Tomato, sliced
- 2 Zucchini, sliced
- 1 Red Onion, sliced
- 1 tablespoon White Balsamic Vinegar
- 1 batch Pizza Dough (see recipe below)
- 2 tablespoon Extra Virgin Olive Oil
- 4 oz Mozzarella Cheese, sliced
- Fresh Basil, for topping
Make the pesto: Combine all pesto ingredients in a food processor until nearly smooth. Add additional olive oil, if needed a bit at a time until it reaches a smooth spreadable consistency.
Preheat the oven to 450 degrees F and prepare your grill. If using a pizza stone, place it in the oven as it heats up.
Grill the vegetables: When the grill is hot, brush the sliced vegetables with olive oil and place on the grill. Cook until tender, turning halfway through. When you have about a minute left of cooking, brush both sides of the vegetables with vinegar and sprinkle with salt and pepper. Transfer to a plate.
Stretch the pizza dough into rounds and drizzle with olive oil.
Cook the pizza: Top each pizza with pesto, grilled vegetables and mozzarella. Cook until cheese is bubbling and pizza crust is golden, about 10-15 minutes. Sprinkle with fresh basil, slice and serve!
Calories: 170kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 129mg | Potassium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 1mg