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

Ingredients

  • 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

Directions

  1. Heat a gas grill to medium heat (300°F-375°F).

  2. Brush the corn with ½ Tbsp. of olive oil.

  3. 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.

  4. 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.

  5. Lightly dust a work surface and stretch out the pizza dough to about ¼-inch thickness. Brush both sides liberally with olive oil. 

  6. Place the pizza dough directly on the oiled grill grates and grill for 3-4 minutes or until bottom and edges are lightly charred.
  7. 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.
  8. Top evenly with the cheeses.

  9. Return pizza to the grill. Cover and grill about 5-8 minutes or until bottom of crust is crispy and lightly charred.

  10. Transfer to a cutting board. Sprinkle with the corn kernels and torn basil.

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