The unseasonably warm weather we're having makes me feel like it's okay to share this ridiculous recipe with you. It's one of those recipes that makes you wonder why you eat out...ever.
Our CSA is still carrying (most) of the ingredients, though a lot of these veggies are wrapping up for the season. If you make it and love it as much as we did, let me know!
Grilled Vegetable and Fontina Pizza
2 portobello mushroom caps
1 tablespoon chopped garlic
1 large red bell pepper, cut into 1/2-inch strips
1 medium zucchini, cut diagonally into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges (root end intact)
5 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces refrigerated fresh pizza dough
4 ounces shredded fontina cheese (1 cup)
1/4 cup thinly sliced fresh basil leaves
1. Preheat grill to high heat.
2. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.
3. Roll dough into a 12-inch oval on a lightly floured surface. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.
4. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts. Sprinkle pizza with basil leaves and serve.