By Traeger Kitchen
This meat free pizza is showered in veggies for a hearty, farm fresh meal.
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|1 Medium||Zucchini, halved length wise|
|10 Ounce||heirloom tomato|
|8 Whole||basil leaves|
|2 Teaspoon||fresh oregano|
|4 Ounce||green bell pepper, diced|
|3 Tablespoon||Parmesan cheese, grated|
When ready to cook, set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Grill zucchini until marked and softened, about 4 minutes. Thinly slice.
1 Medium Zucchini, halved length wise
Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed
10 Ounce heirloom tomato
2 tomato paste
8 Whole basil leaves
2 Teaspoon fresh oregano
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
Making sure the underside of the dough is completely coated with cornmeal.
As Needed cornmeal
Whole pizza dough
Slide the crust onto the grill. Cook until lightly browned, 5 to10 minutes
Using a large spatula, flip the crust. Spread the tomato mixture on the crust, leaving a 1-inch border. Quickly top with mozzarella, bell pepper and the zucchini. Sprinkle on Parmesan. Enjoy!
4 Ounce green bell pepper, diced
3 Tablespoon Parmesan cheese, grated
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