When I saw a recipe for grilled vegetable pizza on Pioneer Woman, I knew we would have to try it! Caroline and I went to the Farmers Market after work and school and picked up a fresh zucchini. There is just something wonderful about picking up fresh produce every week!
I tweaked the recipe a little to make it a little easier (premade pesto) and quite honestly, it's one of the best pizzas I've ever tasted!
[as a side note, you may notice that a couple of slices are plain cheese with tomato sauce per Caroline's request. she seriously doesn't know what she's missing!]
Grilled Vegetable Pizza
1 pizza crust, I use Pioneer Woman's
Pesto (I used canned)
2 zucchini (I used one since it was pretty big) sliced thinly in diagonal slices
Olive Oil (for brushing)
Roasted red peppers (I used jarred to save some time)
12 oz fresh mozzarella (I used some shredded that I already had in the fridge)
4 oz goat cheese (I omitted since I didn't have any, but it would be delicious!)
Brush your zucchini slices with olive oil and grill. Prebake your pizza crust partially at 450 degrees. Spread with pesto. Top with zucchini slices and peppers. Top with cheeses and bake around ten minutes.