Ingredients
·
3 tablespoons olive oil
·
3 garlic cloves, minced
·
3 medium tomatoes, cut
into 1/2-inch slices
·
1 large sweet red pepper,
halved, stemmed and seeded
·
1 small zucchini, cut lengthwise
into 1/4-inch-thick slices
·
1 small onion, cut crosswise
into 1/2-inch slices
·
1 teaspoon coarsely ground
pepper
·
1 prebaked 12-inch pizza
crust
·
1/3 cup spreadable garden
vegetable cream cheese
·
8 slices smoked provolone
cheese, divided
·
1/2 cup minced fresh basil,
divided
·
1/4 cup shredded carrots
·
1 tablespoon minced fresh
oregano
·
1 teaspoon minced fresh
thyme
Directions
1. Mix oil and garlic; brush onto both sides of vegetables.
Sprinkle with pepper. Grill, covered, over medium heat until tender, 4 to 5 minutes
per side for pepper and onion, 3 to 4 minutes per side for zucchini, 2 to 3 minutes
per side for tomatoes.
2. Coarsely chop pepper, onion and zucchini. Spread pizza
crust with cream cheese; layer with four slices provolone and the tomato slices.
Sprinkle with 1/4 cup basil, the carrots, oregano and thyme. Top with grilled vegetables,
then remaining four slices cheese.
3. Grill pizza, covered, over medium heat until bottom
is golden brown and cheese is melted, 5 to 7 minutes. Top with remaining basil.
Click here to the Diamond Cove Community News home page for the latest Diamond Cove community updates.
Click here to the Queensland Community News home page for the latest Queensland community updates.
