Grilled Vegetable, Feta, and Mozzarella Pizza

1/2 small eggplant, cut in 1/2 inch slices
1 small red bell pepper, sliced into 1/2 inch slices
1 small zucchini, thinly sliced lengthwise
1 small yellow squash, thinly sliced lengthwise
3 tablespoons olive oil (divided)
1 tablespoon cornmeal
1 pound pizza dough, thawed if frozen
1 clove garlic, crushed
3 tablespoons, chopped fresh oregano or 1 1/2 tablespoons dried
1 cup mozzarella cheese, cut into 1/2 inch cubes (5 ounces)
freshly ground black pepper, to taste

Prepare charcoal on one side of a covered grill, and bring coals to medium heat, or heat a gas grill to medium high. To determine grill heat, hold your hand flat about 1 inch above the grill surface: Heat is medium if you can hold it there safely for 4 to 5 seconds.

Brush sliced vegetables with 2 tablespoons olive oil. Arrange on an oiled grill over hot coals. Cook eggplant and pepper slices 3 to 4 minutes on each side: cook zucchini and yellow squash slices 2 to 3 minutes on each side. Remove vegetables from grill and set aside.

Sprinkle a 14-inch pizza pan or a large baking sheet with cornmeal. Roll out or stretch pizza dough to a 14-inch circle, forming a small rim around the edge.

Transfer to the pizza pan or baking sheet. Drizzle remaining 1 tablespoon oil over dough. Sprinkle with garlic and half the oregano. Scatter the mozzarella over the dough.

Arrange the grilled vegetables over the mozzarella. Scatter the feta over the vegetables and sprinkle with the remaining oregano and freshly ground black pepper.

Position pizza pan or baking sheet away from the hot coals and close grill cover. Grill over indirect medium-high heat 10 to 15 minutes, until the crust is crisp and golden and the cheese has melted.

Makes 4 servings

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