Individual Grilled Veggie Pizzas

Name: Individual Grilled Veggie Pizzas
Total time: 39
Yield: 2
Ingredients: 1 large portobello mushroom, sliced; 1 small zucchini, sliced; ¼ pound butternut squash - peeled, seeded, and thinly sliced; 1 cup bite-size broccoli florets; ¼ cup chopped red onion; 1 tablespoon olive oil; 2 ounces refrigerated pizza crust; ¼ cup pesto; ¼ cup crumbled Gorgonzola or blue cheese; ¼ cup fontina cheese, cubed

Recipe by YumYum from allrecipes.com

Dinner 39 Mins.

Ingredients

2 servings

•

1 large portobello mushroom, sliced
•

1 small zucchini, sliced
•

¼ pound butternut squash - peeled, seeded, and thinly sliced
•

1 cup bite-size broccoli florets
•

¼ cup chopped red onion

•

1 tablespoon olive oil
•

2 ounces refrigerated pizza crust
•

¼ cup pesto
•

¼ cup crumbled Gorgonzola or blue cheese
•

¼ cup fontina cheese, cubed

Instructions

Preheat an outdoor grill for high heat.
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.
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.
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.