Serves 8 / Grilled vegetables are a great way to take your pizza baking outside. Vary the produce depending on what you prefer and what’s fresh, such as portobello mushrooms, asparagus, or yellow squash. Use store-bought pizza sauce, or try the Chunky Tomato Sauce detailed in the Chicken-Gorgonzola Pizza recipe.
1/2 Basic Pizza Dough recipe, mixed with 1 tablespoon red pepper flakes (or one 12-inch store-bought crust)
4 teaspoons canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 baby zucchini, sliced
2 baby eggplants, sliced lengthwise
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 small red onion, cut into quarters
1/2 cup chunky pizza sauce
1/2 cup crumbled goat cheese
1/4 cup Basil-Tomato Pesto
1. Preheat grill or broiler. Combine oil, salt, and pepper in a large bowl. Add zucchini, eggplant, peppers, and red onion, and toss to coat. Grill in a vegetable basket, turning often, or broil for 10 minutes.
2. Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
3. Spread pizza sauce evenly over crust. Top with grilled vegetables. Sprinkle with goat cheese and dollops of pesto. Bake for 20 minutes or until crust is golden and cheese is melted.