⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 (12-inch) Pizza dough
• 1/4 cup Pizza sauce or pesto
• 1/2 cup Asiago cheese, shredded
• 1 medium Zucchini, sliced
• 1/2 Red bell pepper, sliced
• 1/2 Yellow bell pepper, sliced
• 2 tbsp Olive oil
• to taste Salt and pepper

📖 Instructions

1. First, prepare your vegetables! Wash and chop 1 medium zucchini into 1/4-inch thick slices, 1 red bell pepper into strips, and 1 yellow bell pepper into strips. Toss them all with 2 tbsp olive oil, salt, and pepper.
2. Preheat your grill to medium-high heat. Once hot, grill the veggies for 3-4 minutes per side, until they're tender-crisp and slightly charred. Keep an eye on them so they don't burn; we're aiming for yummy, not ash!
3. While the veggies are grilling, prepare your pizza dough. Either use your favorite homemade recipe or grab a store-bought one—no judgments here! Roll it out to your desired thickness and shape. Lightly oil your pizza stone or baking sheet.
4. Spread a thin layer of your favorite pizza sauce (or pesto!) over the dough. Evenly sprinkle 1/2 cup shredded Asiago cheese over the sauce. Then, arrange your grilled veggies beautifully across the pizza.
5. Gently place the pizza onto the preheated grill. Cook for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly. You may need to rotate the pizza halfway through to ensure even cooking. Don't forget to rotate it!!
6. Once cooked, carefully remove the pizza from the grill using a wide spatula. Let it cool for a few minutes before slicing and serving. Slice, serve, and enjoy your delicious creation!

📝 Notes

• For a smokier flavor, use a charcoal grill.
• Feel free to add other grilled vegetables, such as eggplant or mushrooms.
• If you don't have a pizza stone or baking sheet, you can use a grill-safe pan.
• This recipe is easily adaptable to different dietary needs. Use gluten-free pizza dough for a gluten-free option.