VEGETARIAN FOOD

Grilled Vegetable and Fontina Pizza.

Ingredients

·         2 portobello mushroom caps

·         1 tablespoon chopped garlic

·         1 large red bell pepper, cut into 1/2-inch strips 

·         1 medium zucchini, cut diagonally into 1/2-inch-thick slices

·         1 red onion, cut into 1/2-inch wedges (root end intact)

·         5 teaspoons extra-virgin olive oil

·         1/4 teaspoon kosher salt

·         1/4 teaspoon freshly ground black pepper

·         Cooking spray

·         8 ounces refrigerated fresh pizza dough

·         4 ounces shredded fontina cheese (1 cup)

·         1/4 cup thinly sliced fresh basil leaves

·         1/2 teaspoon crushed red pepper

Preparation

1.  Preheat grill to high heat.
2. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Arrange vegetables on grill rack coated with cooking spray; grill 8 minutes or just until tender. Slice mushrooms.
3. Roll dough into a 12-inch oval on a lightly floured surface. Place dough on grill rack; grill 2 minutes on each side or until lightly browned.
4. Sprinkle cheese over dough, leaving a 1/2-inch border around edges. Arrange vegetable mixture over cheese. Grill pizza 3 minutes or until cheese melts. Sprinkle pizza with basil leaves and red pepper; cut into 8 slices.

AHMAD EL AFIFY BIN MOHD SAFRI

19091

CV