Ingredients
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1 large portobello mushroom, sliced
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1 small zucchini, sliced
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¼ pound butternut squash - peeled, seeded, and thinly sliced
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1 cup bite-size broccoli florets
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¼ cup chopped red onion
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1 tablespoon olive oil
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2 ounces refrigerated pizza crust
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¼ cup pesto
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¼ cup crumbled Gorgonzola or blue cheese
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¼ cup fontina cheese, cubed
Directions
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Preheat an outdoor grill for high heat.
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Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
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Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
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Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.
Nutrition Facts (per serving)
486 | Calories |
33g | Fat |
29g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 486 | |
% Daily Value * | |
Total Fat 33g | 43% |
Saturated Fat 12g | 59% |
Cholesterol 52mg | 17% |
Sodium 790mg | 34% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 5g | 16% |
Total Sugars 6g | |
Protein 20g | 39% |
Vitamin C 65mg | 72% |
Calcium 485mg | 37% |
Iron 3mg | 16% |
Potassium 625mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.