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Garden-Fresh Grilled Veggie Pizza

I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois
  • Total Time
    Prep: 30 min. Grill: 15 min.
  • Makes
    6 servings

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 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

  • Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
  • Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese.
  • Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

Test Kitchen tips
  • Half of the provolone is layered under the tomatoes to prevent the crust from becoming soggy.
  • It may seem out of the ordinary to include shredded carrot, but it adds a subtle, pleasant sweetness to the pizza.
  • Nutrition Facts
    1 slice: 395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 16g protein.

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