Name: Individual Grilled Veggie Pizzas
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Ingredients: 1 large portobello mushroom, sliced; 1 small zucchini, sliced; 0.25 pound butternut squash - peeled, seeded, and thinly sliced; 1 cup bite-size broccoli florets; 0.25 cup chopped red onion; 1 tablespoon olive oil; 2 ounces refrigerated pizza crust; 0.25 cup pesto; 0.25 cup crumbled Gorgonzola or blue cheese; 0.25 cup fontina cheese, cubed

Cook Time: 14 minutes

Ingredients

1 large portobello mushroom, sliced
1 small zucchini, sliced
pound butternut squash, peeled, seeded, and thinly sliced
1 cup bite-size broccoli florets
cup chopped red onion
1 tablespoon olive oil
2 ounces refrigerated pizza crust
cup pesto
cup crumbled Gorgonzola or blue cheese
cup fontina cheese, cubed

Directions

Step 1: Preheat your outdoor grill to high heat.

Step 2: Place the sliced mushrooms, zucchini, squash, broccoli, and chopped onion in a grill pan. Brush them with 2 tablespoons of olive oil.

Step 3: Grill the vegetables on the preheated grill, covered, for about 5 minutes, or until they are tender when pierced with a fork. Once done, remove from the grill and set aside.

Step 4: On a floured surface, roll out the pizza dough to form two 8-inch circles, each about inch thick. Transfer them to pizza pans.

Step 5: Brush the tops of the dough with the remaining 1 tablespoon of olive oil.

Step 6: Place the pizza dough on the preheated grill and cook, covered, until the crust is browned, turning the dough once. This will take about 3 minutes per side.

Step 7: Once the pizza crust is browned, remove it from the grill. Spread a layer of pesto over each pizza base.

Step 8: Top the pesto-coated pizzas with the grilled vegetables.

Step 9: Sprinkle the crumbled Gorgonzola (or blue cheese) and cubed fontina cheese evenly over the vegetables.

Step 10: Return the pizzas to the grill, cover, and cook for an additional 3 minutes, or until the cheese has melted and is bubbly.

Nutrition Facts (per serving)