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Gallery Grilled Vegetable Pizzas Credit: Christopher Testani Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 1/2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for brushing 12 ounces shiitake- or portobello-mushroom caps, or a combination 2 medium zucchini, sliced lengthwise into 1/2-inch-thick planks 1 bunch lacinato kale, thick stems and center ribs removed 1 medium red onion, peeled and cut into 1/2-inch-thick rounds 4 store-bought flatbreads 12 ounces low-moisture mozzarella 3 ounces blue cheese, crumbled
Gallery Grilled Vegetable Pizzas Credit: Christopher Testani
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Grilled Vegetable Pizzas Credit: Christopher Testani
Grilled Vegetable Pizzas
Credit: Christopher Testani
Grilled Vegetable Pizzas
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 1/2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for brushing 12 ounces shiitake- or portobello-mushroom caps, or a combination 2 medium zucchini, sliced lengthwise into 1/2-inch-thick planks 1 bunch lacinato kale, thick stems and center ribs removed 1 medium red onion, peeled and cut into 1/2-inch-thick rounds 4 store-bought flatbreads 12 ounces low-moisture mozzarella 3 ounces blue cheese, crumbled
Directions
Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn’t crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.
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All Reviews for Grilled Vegetable Pizzas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Vegetable Pizzas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
