Grilled Veggie Pizza

When I was a kid, my mom decided to plant a garden. I was delighted with the notion, and made big plans to be an integral part of this garden planting business. Then kaboom! I got home one day to discover that my mother had planted the whole of it without me! Oh, the pain! The sadness! The drama! After drying my tears, I huffily marched to the garage, grabbed a spade and a shovel, and cleared my own little garden plot. Since the only vegetables I really ate were carrots and cucumbers, I proceeded to plant those two items … heavy on the cukes.

I promptly forgot about my mother’s great garden betrayal, as well as the garden itself. A couple of months later my mom began harvesting, and I thought, “Hey, yeah … I have a garden too!” Upon inspection, I discovered a small plot (ahem … weed bed) that was filled with cucumbers. And so a gardener was born.

This season, my husband and I planted too many summer squash plants, in which we are now wading. Hence today’s Grilled Veggie Pizza … it’s that time of year, and it’s an easy and amazing way to use up your bountiful harvest. Enjoy!

Grilled Veggie Pizza

by Jane Nachbor

• Assorted veggies (about 4 cups) – I used onion, yellow squash, zucchini, bell pepper, cherry tomatoes and mushrooms (even though the latter is not in my garden)
• 1 tsp. Garlic Garlic or 1 tsp. Italian Garlic Bread Seasoning
• ½ tsp. Seasoned Salt
• 1-2 Tbsp. Balsamic & Basil Dipping Oil
• Prepared pizza crust (homemade, store bought, pita bread, just about anything will do – I used jalapeno and cilantro pita bread)
• Prepared Artichoke & Spinach Dip
• ¼ pound meat such as salami, bacon or sausage – cooked and drained
• Olives (optional)
• Parmesan cheese

I have made this on the grill and in a grill pan.

Slice or chop the veggies and place them in a flat pan. Drizzle with Balsamic & Basil Dipping Oil, sprinkle with Seasoned Salt and Garlic Garlic (or Italian Garlic Bread Seasoning); marinate for 5 minutes to 2 hours. Grill veggies over medium heat until nicely charred. Spread Artichoke & Spinach Dip over pizza crust or pita bread. Add olives and meat; top with grilled veggies. Place the pizza on the grill or in a grill pan to crisp the crust and warm the dip layer. Top with Parmesan cheese.

Testing notes:

• For the grill pan version, I sautéed some leftover ring bologna with the onion.
• I have also used asparagus, broccoli, cauliflower, potatoes and other veggies in this – all are delish. Cut potatoes and carrots thin, or par-boil them before grilling.
• The grill pan version was good … the grilled version was awesome!
• We served this with grilled bratwurst and a side of grapes. It’s a very delicious way to eat your veggies!

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