Pizza night is a favorite in our house. And, now that it's grilling season, we've done away with delivery and started making our own. We love it so much that it's become a staple of our weekly grilling menu. This is a great way to please picky palates, because you can do half and half pizzas or individual pizzas. Here's a recipe for Grilled Veggie Pizza that we love. It's quick and easy, and the kids get a good helping of healthy veggies.
Here's what you'll need:
1 sheet (12x30 inche) Reynolds Wrap Non-Stick Foil
1 12-inch Italian bread crust or 2 8-inch crusts
2 tablespoons olive oil
1 clove garlic, chopped
1 cup spaghetti sauce
1 medium zucchini, thinly sliced
½ medium red onion, thinly sliced
½ cup shredded carrot
1 cup shredded Mozzarella cheese
PREHEAT grill to medium-high. Place a sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side towards food on a cookie sheet to transport pizza to and from the grill.
CENTER Italian bread crust, bottom side up, on foil sheet. Combine olive oil and garlic. Brush over pizza crust.
SLIDE foil sheet with pizza dough onto grill.
GRILL pizza crust 2 to 3 minutes or until lightly browned. Slide foil sheet with pizza crusts back on cookie sheet to add toppings. (You will need to remove the crusts from the grill while adding toppings to prevent the crust from continuing to brown.) Using a spatula, turn crust over.
SPREAD up foil sides. sauce evenly over crust. Arrange vegetables over sauce. Slide foil sheet with pizza from cookie sheet back onto the grill.
GRILL 3 to 4 minutes in covered grill or until cheese is melted. Slide foil sheet with pizza back onto cookie sheet to remove from the grill.
Moms, what topping would you use on your grilled pizza?