I originally created this pizza because of what I had leftover in the fridge and because of my desire to eat pizza all the time. This recipe has become my new addiction: barbecued veggies, pesto, goat cheese, some of my favourite things..... on a pizza! It doesn't get better than that.
These are the veggies I use but really, you are only limited by your imagination.
I leave my veggies in large chunks but if you prefer smaller pieces and a less thick pizza topping to crust ratio, then use less veggies and cut into smaller pieces.
Summer Veggie Pizza
1 pizza dough - enough for a 12 inch pizza
1 zucchini sliced length wise into thick slices
1 red or white onion sliced into thick slices
4 or 5 mushrooms
1 bell pepper cut into thirds
1/2 cup of basil pesto
1/2 cup of your favourite pizza sauce
1 1/2 cups of mozzarella cheese
1/2 small log of goat cheese
olive oil
salt and pepper
1/4 cup of chopped or torn basil
Prepare your veggies by tossing them in olive oil, salt and pepper. Grill them on a barbecue over a medium heat. They should get some nice colour on them but not be overdone, they should still have a little crunch (obviously not the mushrooms). Spread your pizza dough over your pizza pan. Mix your pesto and pizza sauce together and spread over the pizza dough. When the veggies are done on the barbecue, slice them into smaller pieces and spread evenly over the pizza. Cover with the mozzarella and then the place dobs of goat cheese around the pizza. Bake in a 400 oven for 20 minutes. If you are using a ready crust, set your oven to 350 and cook for 15 minutes. Top with fresh basil.
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