Grilled Vegetable Pizza
Ingredients
- For the pizza and vegetables:
- 1 ear of corn covered in water for about ½ hour and then husks and silk removed
- ¼ inch red onion peeled and sliced into ⅓rings
- 1 large carrot peeled, ends cut-off, sliced lengthwise, and then cut into sticks
- 1 zucchini washed, ends cut-off, and sliced lengthwise
- 10-12 grape tomatoes washed and stem removed
- Olive oil to brush
- 2 large pita breads
- Salt and freshly ground pepper to taste
- Crumbled Castello® Traditional Danish Blue to sprinkle on top
- For the cheese spread:
- 4 oz Castello® Traditional Danish Blue softened or at room temperature
- 4 oz cream cheese softened or at room temperature, ½ package
- 1 teaspoon olive oil
- 2 tablespoons roughly chopped cilantro or parsley
- 2 tablespoons roughly chopped green onion or chives
- 1 clove of garlic minced (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
Castello® Traditional Danish Blue is available at several local supermarkets and also major chains.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.