Grilled Vegetable Pizza
Grilling dough gives pizza its flavorful char and airy texture. Topped with a bounty of fresh produce and our house made hummus and gooey mozzarella, this is one recipe that just may become your Friday night go-to dinner.
Servings: 4 to 6
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
- 2 Tbsp. Stew Leonard’s Extra Virgin Olive Oil, plus more for brushing dough
- 1 ear of Corn, husked
- 1 medium Yellow Squash, cut into coins
- 1 large Red Bell Pepper, seeded and cut into strips
- 8 oz. Asparagus Spears, trimmed
- 8 oz. Portobello Mushrooms, sliced
- 1/2 tsp. Stew's Kosher Salt
- 1/4 teaspoon Stew's Fine Ground Black Pepper
- 3/4 cup Stew's Classic Hummus
- 1 package Stew Leonard’s Pizza Dough
- 2 Tbsp. All-Purpose Flour
- 1/2 Stew's Fresh Mozzarella Ball, cut into pieces
- 1/3 cup Stew's Shredded Mozzarella Cheese
- 1 small bunch Fresh Basil, torn
Heat a gas grill to medium heat (300°F-375°F).
Brush the corn with ½ Tbsp. of olive oil.
Add the squash, pepper, asparagus, and mushrooms to a disposable foil pan. Season with salt and pepper. Drizzle with the remaining olive oil and toss to coat.
- Place the corn on the cob on the grill. Place the vegetables on the grill, cover, and grill for 8-10 minutes, turning and removing the corn and vegetables from the grill as they’re done. Cut the kernels off the corn on the cob. Reserve all warm.
Lightly dust a work surface and stretch out the pizza dough to about ¼-inch thickness. Brush both sides liberally with olive oil.
- Place the pizza dough directly on the oiled grill grates and grill for 3-4 minutes or until bottom and edges are lightly charred.
- Transfer crust to an upside-down oiled baking sheet, charred side up. Spread with the hummus and scatter the top evenly with the grilled vegetables.
- Top evenly with the cheeses.
Return pizza to the grill. Cover and grill about 5-8 minutes or until bottom of crust is crispy and lightly charred.
Transfer to a cutting board. Sprinkle with the corn kernels and torn basil.