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Entree
Italian
4 pizzas
1 hour
30 minutes
2 organic zucchinis, trimmed and sliced lengthwise ½ inch thick
2 Baby Summer Squash (use yellow squash), trimmed and sliced lengthwise ½ inch thick
2 Portobello Mushrooms, stems and gills removed, left whole
1 each organic red and yellow bell pepper, sliced lengthwise into wide strips
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 pizza crust, prebaked, 6 inches
Extra virgin olive oil, as needed
1 jar of your favorite pizza or pasta sauce
2 cups Mozzarella cheese (part skim), shredded
1/2 cup smoked gouda cheese, grated
In a mixing bowl, combine the olive oil, vinegar, salt and pepper. Combine vegetables and marinate at room temperature for at least 30 minutes.
On an outdoor grill, over a medium high heat, cook vegetables about 4 to 5 minutes per side or until browned on both sides. Remove from grill and allow to cool. Chop vegetables into ½'' pieces and mix together.
Heat oven to 400°F. Brush olive oil on top of each crust. Spread Vegetable and Pasta sauce evenly over crust – keep outer edge of crust free of sauce. Place 1 cup of grilled vegetables over top of sauce. Sprinkle Mozzarella and Gouda cheese over the top of the vegetables. Bake 8 to 10 minutes or until cheese melts. Serve immediately.
