Since it’s been like almost 2 weeks since the last blog post, I feel like I should apologize for slacking and say that I’ve just been too busy. But, I’m not going to. Number one: it drives me crazy when other people say stuff like that; going on about what you should do doesn’t get anything done. Number two: I like to be realistic about life and priorities. And, number three: I was in the mountains last week. So, I decided that I won’t be apologizing for going a day or a week too long without posting, and you can hold me to it!
Anywho, about this veggie pizza! I have really been wanting to do a grilled pizza. So, I started with this idea in mind and headed to the farmer’s market. Before I got there, I honestly had no idea what I was going to put on this pizza, but those are always the best recipes! A couple squashes, tomatoes, and few weird looking eggplants later, and I had a pretty dang good looking pizza.
I’ll be completely honest. Pizza crust is not my friend, and grilling pizza crust is not the easiest thing I’ve ever done. If my mom is spreading a rumor about me hurling burnt, crumbling dough off of the deck into the ravine… It’s probably true. Somehow, I managed to get the second one to turn out though, and it tasted pretty good even if it did look like the state of South Carolina.
Farmer’s Market Grilled Veggie Pizza
Servings: 4-6 / Prep + Cook Time: 30-40 min
- 2 pizza crusts, store bought or homemade
- 1/3 cup evoo, plus extra for brushing crust
- 2-3 cloves garlic
- 1 tsp basil, dried or fresh
- 1 tsp oregano, dried or fresh
- 1/2 tsp red pepper flakes
- 1 zucchini
- 1 summer squash
- 1 eggplant
- 1/2 red onion
- 3 roma tomatoes
- 1/4 cup kalamata olives
- 8 oz pkg mozzarella cheese
- 1/2 cup feta cheese
1. Thinly slice all vegetables and toss lightly in evoo and salt and pepper, set aside. Mix 1/3 cup evoo, garlic, basil, oregano, and red pepper flakes, set aside.
2. Preheat a grill to medium heat. Prepare crusts according to directions. Then brush both sides with evoo and gently pick up crusts and quickly transfer to the grill in order to keep them in tact. Flip them with a tongs once they have good grill marks and begin to cook on top, 3-5 min.
3. Quickly brush on evoo mixture and add mozzarella, veggies, olives, and feta. Close the grill to allow for toppings to cook. Let cook for about 10 more minutes or until cheese is melted and veggies are cooked through. For a little something extra, drizzle with pesto before serving.