Zesty Veggie Pizza is sure to please, especially among vegetarians. Photo courtesy McCormick.

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July 2009

Product Reviews / Main Nibbles / Pasta & Pizza

Recipes: Grilled Pizzas

Page 4: Zesty Veggie Pizza

This is Page 4 of a four-page article. Click on the black links below to view the other pages.

Recipe Index

• Page 1: Baja Shrimp Grilled Pizza
• Page 2: Grilled Chicken Caesar Pizza
• Page 3: Steak Lover’s Pizza
• Page 4: Zesty Veggie Pizza

Zesty Veggie Pizza

Take advantage of seasonal produce with this grilled vegetable pizza that combines a variety of colorful bell peppers, zucchini, and fresh ricotta and mozzarella. Yields 8 servings.

Ingredients

• 1 package McCormick Grill Mates Zesty Herb Marinade
• 1 cup ricotta cheese
• 1 red bell pepper, cut into 2-inch wide strips
• 1 yellow bell pepper, cut into 2-inch wide strips
• 1 medium red onion, sliced crosswise into 1/2-inch thick slices
• 1 medium zucchini, sliced lengthwise into 1/2-inch thick slices
• 1 pound fresh pizza dough or frozen dough, thawed; or 1 prepared thin pizza crust (12-inch)
• 1 tablespoon olive oil
• 2 cups shredded mozzarella or Italian blend cheese, divided

Preparation

1. Prepare Marinade Mix as directed on package. Mix ricotta cheese and 1 tablespoon of the marinade in small bowl. Refrigerate until ready to use. Place vegetables in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade.
2. Grill vegetables over medium-high heat 2 to 4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through grilling. Cut into bite-size pieces.
3. Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
4. Layer crust with ricotta cheese mixture, 1/2 of the mozzarella cheese and grilled vegetables. Top with remaining mozzarella cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.

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Recipe courtesy McCormick. All rights reserved. Other material