Monday, November 23, 2009

Whole Wheat Grilled Pizza with Balsamic Grilled Vegetables

Adapted recipe from Sweet Basil Cooking School

This recipe originally called for homemade pizza crust and homemade marinara.  Both were good but were not better than the pre-made stuff, and with a busy schedule, this recipe comes out just the same.  The secret is really in the toppings.  Enjoy!

1 package whole wheat pizza dough from Trader Joe's or Fresh 'n Easy
1 jar of your favorite marinara
1 portabella mushroom, stem and gills removed
1 yellow pepper, cut in half, seeds removed
1/2 zucchini, cut in half lengthwise
3 Tbsp olive oil
1/4 cup balsamic vinegar
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp pepper
8 oz cream cheese
5 oz shredded parmesan cheese

1. Prepare all of the vegetables and place them in a bowl or plastic bag.
2. To prepare the marinade: In a blender, combine the balsamic vinegar, herbs, and pepper until smooth.  With the blender motor running, slowly add the oil, until the marinade is emulsified.  Pour the marinade over the vegetables, toss to coat and let marinade 10 minutes.
3. Preheat the grill to medium heat.
4. Drain the marinade off the vegetables.  Lightly coat or spray the grill with vegetable oil.  Grill the vegetables, turning once until fork tender about 4 minutes per side.  Remove the vegetables from the grill to a cutting board and slice into strips.  Reduce the grill heat to low.
5. Divide the pizza dough into 2 equal pieces.  On a lightly floured surface, roll each piece of dough into a 6 in round.  Oil both sides of each round.
6. Place the dough rounds on the grill and cook until the rounds have bubbled up and are lightly browned on one side, flip and cook until golden brown on the other side.  Turn off grill.
7. Spread cream cheese over each dough round and top with marinara sauce.  Top the sauce with the vegetables and parmesan cheese.  Close the grill lid and allow the cheeses to melt.  Remove the pizzas from grill and cut each into 4 pieces.



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