Garden Pizza

Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: Look for a brew without overpowering flavors, such as a lager or a less yeasty witbier, so the pizza’s fresh, subtle flavors can shine.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 4 whole baby or 1 medium zucchini, halved lengthwise
• 1 pint cherry tomatoes
• 2 tablespoons tomato paste
• 8 fresh basil leaves
• 2 teaspoons minced fresh oregano
• ¼ teaspoon salt
• ½ teaspoon freshly ground pepper
• Yellow cornmeal for dusting
• 1 pound prepared pizza dough, preferably whole-wheat
• 4 ounces fresh mozzarella cheese, thinly sliced
• 1 medium yellow bell pepper, diced
• 3 tablespoons grated Parmesan cheese

Directions

1. Preheat grill to medium-high. (For charcoal grilling or an oven variation, see below.)
2. Grill zucchini until marked and softened, about 4 minutes. Thinly slice. Reduce heat to low.
3. Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed.
4. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
5. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
6. Using a large spatula, flip the crust. Spread the tomato mixture on the crust, leaving a 1-inch border. Quickly top with mozzarella, bell pepper and the zucchini. Sprinkle on Parmesan.
7. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Nutritional Information

Per Serving: 379 calories; 14 g fat (4 g sat, 2 g mono); 26 mg cholesterol; 53 g carbohydrate; 1 g added sugars; 7 g total sugars; 18 g protein; 4 g fiber; 703 mg sodium; 413 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.