Categories: Grilling
Ingredients
- 1 small red onion, cut into 4 slices
- 6 tbsp. olive oil, divided
- Kosher salt to taste
- 2 very large Portobello mushrooms, stems removed and caps cut into 1/2-inch thick slices
- 3 Japanese eggplants, cut into 1/4-inch thick slices
- 1 yellow bell pepper, seeded and quartered
- 1/4 cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temp
- 1 cup Basil or Sun-Dried Tomato Pesto (see recipe)
- 20 Fire-Roasted Cherry Tomatoes (see recipe)
- 6 oz. aged goat cheese, cut into 1/4 inch thick slices
- Sprinkle-icious Spice Blend (see recipe)
- Black pepper, to taste
Directions
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Preheat the grill per the master instructions.
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Soak 4 bamboo skewers in warm water for 10 minutes. Thread each skewer through the center of one onion slice so it resembles a lollipop. Brush them with 1 tbsp. of the oil and season with salt. Brush the mushroom and eggplant slices and bell pepper on both sides with 3 tbsp. of the oil and season with salt.
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Place the onions, mushrooms, eggplant and bell pepper on the cooking grate directly over the heat and grill until well marked and tender, about 4 minutes per side. Let cool then slice the bell pepper into thin strips, pull the skewers out of the onions, and separate into rings. Reserve for topping.
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Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
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Spread the surface with the pesto and artfully arrange the grilled veggies and tomatoes over the top. Sprinkle with the cheese.
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Finish grilling the pizza per the master instructions.
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Remove from the grill and season with the spice blend, salt and pepper. Slice and serve immediately.