Filed Under: Child, Dinner, Family Gathering, Pregnancy, Under 20 Mins, Vegetables

Speedy Summer Pizza

To speed up prep time, buy pre-shredded cheese for this barbecued pizza. Look for pesto near the pasta in your supermarket.

Loading ... Loading ...

February 20th, 2007

Recipe by Rose Murray

"Kristin loved this and enjoyed helping me. She told Daddy a couple of times that she 'made' the pizza." Connie B, mom of Kristin, 5, Victoria
Servings
4
Prep Time
25 minutes
Ingredients
  • 1 small zucchini
  • 2 portobello mushrooms, stems removed
  • 1 tbsp (15 mL) olive oil
  • 1 (12-inch/30-cm) pre-baked pizza crust
  • 1/4 cup (50 mL) pesto
  • 1-1/2 cups (375 mL) shredded mozzarella cheese
  • 1 tomato, thinly sliced
  • 3 tbsp (45 mL) slivered fresh basil leaves or chopped fresh oregano
Directions

  1. Preheat barbecue to medium-high. Thinly slice zucchini lengthwise; brush zucchini and mushrooms on both sides with oil. Grill, with barbecue lid closed, 6 minutes, turning once, until just tender. Remove from grill; slice mushrooms.

  2. Grill pizza crust upside down about 1H minutes, until browned, giving it a quarter turn halfway through cooking time. Remove from grill.

  3. Reduce barbecue temperature to medium-low. Spread grilled side of pizza crust with pesto; sprinkle with half the cheese. Arrange zucchini, mushrooms and tomato on pizza; sprinkle with remaining cheese. Return pizza to grill. Grill, with barbecue lid closed, about 10 minutes, until cheese has melted, giving pizza a quarter turn after 5 minutes, reducing temperature if bottom starts to burn. Remove from grill; sprinkle with basil.

Nutrients Per Serving

Per serving 439 calories, 23.5 g fat, 324 mg calcium, 668 mg sodium, 40.9 g carbohydrates, 3.3 g fibre, 17.6g protein; excellent source of calcium, good source of vitamin A and iron

Speedy Summer Pizza
Photo by Edward Pond
Food stylng by Marilyn Dunphy
Prop styling by Emily Vezér & Yuki Hayashi