Garden-Fresh Grilled Veggie Pizza

I have four gardens, one of which is solely for herbs, so I always have a wide variety of produce. I made this loaded pizza as a summertime appetizer using my finest garden produce.

3 teaspoons olive oil 3 minced cloves of garlic 3 medium tomatoes sliced 1/2 inch thick 1 large delicious red pepper, halved, stemmed and seeded


1 small zucchini, cut into 1/4-inch-thick segments along its length 1 small onion, cut into 1/2-inch crosswise segments 1 teaspoon pepper coarsely powdered

1 prebaked 12-inch pizza pastry 1/3 cup of garden vegetable cream cheese spread 8 slices smoked provolone cheese, divided

1/2 cup fresh minced basil, divided 1/4 cup carrots, minced 1 teaspoonful fresh minced oregano 1 teaspoon fresh minced thyme

1. Brush vegetables with garlic-oil mixture. Pepper it. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes for zucchini, and 2-3 minutes for tomatoes.


2. Chop pepper, onion, and zucchini coarsely. Cream cheese, 4 provolone, and tomato slices on pizza crust. Sprinkle 1/4 cup basil, carrots, oregano, and thyme. Grilled vegetables and 4 more cheese go on top.

3. 5-7 minutes, covered, over medium heat, until the bottom is golden brown and the cheese is dissolved. Finish with the remaining rosemary.

395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrates (6g sugars, 3g fiber), and 16g protein make up one serving.

Nutritional Facts

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