Ingredients
- 2 Organic Zucchini trimmed and sliced lengthwise ½ inch thick
- 2 Baby Summer Squash (use Yellow Squash) trimmed and sliced lengthwise ½ inch thick
- 2 Portobello Mushrooms - stems and gills removed left whole
- 1 each Organic Bell Pepper (Red and Yellow) sliced lengthwise into wide strips
- 1/4 cup Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Pizza
- 4 Pizza Crust prebaked 6 inch
- Extra Virgin Olive Oil, as needed
- 1 jar of your favorite pizza or pasta sauce
- Grilled Vegetables
- 2 cups Mozzarella Cheese (Part Skim) shredded
- 1/2 cup Smoked Gouda Cheese grated
Directions
To Marinate the Vegetables
In a mixing bowl, combine the olive oil, vinegar, salt and pepper. Combine vegetables and marinate at room temperature for at least 30 minutes.
To Grill the Vegetables
On an outdoor grill, over a medium high heat, cook vegetables about 4 to 5 minutes per side or until browned on both sides. Remove from grill and allow to cool. Chop vegetables into ½'' pieces and mix together.
To Prepare Pizzas
Heat oven to 400°F. Brush olive oil on top of each crust. Spread Vegetable and Pasta sauce evenly over crust – keep outer edge of crust free of sauce. Place 1 cup of grilled vegetables over top of sauce. Sprinkle Mozzarella and Gouda cheese over the top of the vegetables. Bake 8 to 10 minutes or until cheese melts. Serve immediately.
