Grilled Vegetable and Cheese Pizza

1 1/4 cups cheddar cheese, grated
2 tablespoons olive oil
1 clove garlic, minced
1 medium red bell pepper, halved and seeded
1 1/2-inch thick slice red onion
2 1/2-inch thick slices eggplant, lightly salted
4 prebaked six-inch pizza crusts
4 teaspoons prepared pesto sauce

Using barbecue grill, allow coals to turn to gray ash or turn gas grill to medium setting.

Mix olive oil and garlic. Place vegetables on grill, brush with olive oil mixture and grill for 10 minutes or until lightly browned and cooked; turning frequently. Remove from grill, cool slightly and cut into 1/2-inch pieces.

Place pizza crusts on grill, top side down and grill 3 to 5 minutes until warm. Remove from grill and spread each crust with 1 teaspoon pesto sauce, 1/2 cup cheese, one-quarter of the vegetables and top with 1 tablespoon cheese. Return pizzas to grill and cook until crisp and cheese is melted. Cut each pizza into 6 portions and serve.

8 servings (1/8 of pizza serving)



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