I think my favorite summer meal is grilled pizza with grilled veggies on top. I could eat it everyday and not get sick of it.
Here is one of the best, most manageable ways to make it, I have found.
1. Start with a multigrain dough ball. I like the one from Heinen’s best but Trader Joe’s is good too. Roll it out on to a sprayed pizza pan that has holes. Spread a thin layer of olive oil onto the crust. Then place the pan on the grill on low-med. heat.
Watch the crust bubble up and check to make sure it’s not getting too charred. When you think it’s done, lift the crust flip it on to the pan. Let the other side get cooked and crunchy. This usually takes about 4-5 minutes.
2. While your crust is cooking, grill your veggies. I like to dice up zucchini, mushrooms, onions and anything else I can find. I grill them with olive oil and seasoning in a grill basket, making sure to stir them often.
3. When the veggies are done and the crust is cooked. Put them together! Layer the crust with a thin layer of your favorite tomato sauce. Mine is currently Nature’s Basket Organic Tomato Vodka sauce (only 3 g. fat and 120 cal). It’s slightly creamy and full of chunks of tomatoes.
Then top with veggies (and shrimp, if you’d like) and fresh parm and mozzarella cheeses!
4. Toss the pizza in the oven to melt the cheese and heat everything together and serve!
Best summer meal ever. Especially with a class of New Age.
For more pizza grilling directions, check out Cooking Light or Eating Well magazines!
