1ear of corncovered in water for about ½ hour and then husks and silk removed
¼inchred onionpeeled and sliced into ⅓rings
1large carrotpeeled, ends cut-off, sliced lengthwise, and then cut into sticks
1zucchiniwashed, ends cut-off, and sliced lengthwise
10-12grape tomatoeswashed and stem removed
Olive oil to brush
2large pita breads
Salt and freshly ground pepperto taste
Crumbled Castello® Traditional Danish Blue to sprinkle on top
For the cheese spread:
4ozCastello® Traditional Danish Bluesoftened or at room temperature
4ozcream cheesesoftened or at room temperature, ½ package
1teaspoonolive oil
2tablespoonsroughly chopped cilantro or parsley
2tablespoonsroughly chopped green onion or chives
1cloveof garlicminced (optional)
Instructions
Start by preparing the cheese spread. Place all of the cheese spread ingredients in a food processor, pulsing well until mixture is homogeneous and fairly smooth. Transfer to a small bowl, cover, and refrigerate. Bring it to room temperature 5-10 minutes prior to spreading on pizza.
Then, grill the vegetables. Brush all vegetables with oil. If using a gas or charcoal grill, place brushed vegetables on a grill rack over medium-low heat. If using a griddle like I did, heat griddle over large burner on medium to medium-low heat, brush its surface with oil as well, and then grill vegetables. Times varies from one vegetable to the other. For corn, grill for about 15-20 minutes (grill) or 8-10 minutes (griddle), or until cooked and grill marks appear; cut corn kernels off the cob. For red onions, about 3 minutes per side. For carrots, about 2-3 minutes per side. For zucchini, about 2 minutes per side or until grill marks appear. For grape tomatoes, which can be skewered or not, approximately 1-½ to 2 minutes per side, or just until grilled marks appear. Of course, you can replace any of these vegetables, customizing according to your preference. Place all grilled vegetables in a platter and cover.
Finally, brush pitas with oil on both sides and grill for about 1-2 minutes per side or just until warm and grill marks appear.
To assemble the grilled vegetable pizza: Lay both grilled breads on a surface, spread cheese spread on both, arrange grilled vegetables on top, sprinkle salt and pepper, drizzle on a bit of olive oil if desired, and then place a bit of the blue cheese crumbs on top. Enjoy!
Recipe Notes
Although I think this grilled vegetable pizza doesn't need anything else, you are welcome to add grilled pieces of meat to it as well as any other vegetable that you wish. Castello® Traditional Danish Blue is available at several local supermarkets and also major chains.
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