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Prep
- 15 min
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Prep
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- Total
- 25 min
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- Serving
- 4
Veggie Pizza on the BBQ
Featured Product
Mozzarellissima
An award-winning crowd-pleasing cheese. This ultimate cooking cheese is known for its buttery flavour and unparalleled melting qualities. Your homemade baked dishes will never be quite the same.
Ingredients
For the flavoured oil
- 60 mL (¼ cup) olive oil
- 15 mL (1 tbsp) sun-dried tomatoes in oil, drained and finely chopped
- 5 mL (1 tsp) thyme
- 1 shallot, finely chopped
- Salt and pepper
For the pizza
- 1 naan or flat bread, rectangular in shape
- 60 mL (4 tbsp) olive oil
- 1 red pepper, seeded and cut into thin strips
- 1 yellow pepper, seeded and cut into thin strips
- 1 zucchini, sliced
- 1 eggplant, sliced
- 6-9 asparagus
- 1 red onion, sliced
- 1 red onion, sliced
- 60 mL (4 tbsp) store-bought pesto
- 375 mL (1 ½ cups) Saputo Mozzarellissima cheese, grated
- 60 mL (¼ cup) Saputo Parmigiano Reggiano cheese, grated
- Fresh basil leaves, chopped (for garnish)
- Salt and pepper to taste
Directions
- In a bowl, combine all ingredients for the flavoured oil. Set aside.
Pizza
- Preheat grill to high. Oil the grate.
- Lightly brush vegetables with the seasoned oil. Place on grill and cook for about 5 to 8 minutes until desired doneness. Season with salt and pepper. Keep warm.
- Reduce grill temperature to medium. Oil the grate again.
- Brush flatbread with the seasoned oil. Place on grill and cook for 1 to 2 minutes or until bottom of crust is lightly toasted. Turn bread over and brush with pesto.
- Top the flatbread with vegetables and cheese. Close lid and cook for about 3 to 4 minutes or until cheese is melted and golden brown. Remove from grill. Sprinkle with Parmesan Cheese shavings and basil. Season with pepper to taste.
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