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