Name: Individual Grilled Veggie Pizzas
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: Portobello mushroom, sliced - 1 large; Zucchini, sliced - 1 small; Butternut squash - peeled, seeded, and thinly sliced - ¼ pound; Bite-size broccoli florets - 1 cup; Chopped red onion - ¼ cup; Olive oil - 1 tablespoon; Refrigerated pizza crust - 2 ounces; Pesto - ¼ cup; Crumbled Gorgonzola or blue cheese - ¼ cup; Fontina cheese, cubed - ¼ cup

Ingredients for - Individual Grilled Veggie Pizzas

1. Portobello mushroom, sliced 1 large

2. Zucchini, sliced 1 small

3. Butternut squash - peeled, seeded, and thinly sliced ¼ pound

4. Bite-size broccoli florets 1 cup

5. Chopped red onion ¼ cup

6. Olive oil 1 tablespoon

7. Refrigerated pizza crust 2 ounces

8. Pesto ¼ cup

9. Crumbled Gorgonzola or blue cheese ¼ cup

10. Fontina cheese, cubed ¼ cup

How to cook deliciously - Individual Grilled Veggie Pizzas

1 . Stage

Preheat an outdoor grill for high heat.

2 . Stage

Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.

3 . Stage

Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.

4 . Stage

Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.