Veggie Grilled Pizza
Veggie Grilled Pizza might be just the main course you are searching for. One portion of this dish contains approximately 17g of protein, 17g of fat, and a total of 434 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 5. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. If you have baby eggplant, olive oil, yeast, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegetarian diet.
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.
Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.
Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.
Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms.
Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Remove dough from refrigerator.
Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant.
Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered.
Place peppers in a zip-top plastic bag; seal.
Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables.
Add garlic to vegetables; toss to combine.
Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes.
Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked.
Cut pizza into 10 pieces; sprinkle with mint and thyme.