Serves: 4
Try this pizza at a camp out for a fun and healthy change from the typical hot dog roast. Just pop it onto an oiled veggie roaster or use tinfoil with holes poked into it to cover your grill grate.
Prep Time: 10 minutes Cook Time: 10 minutes
Ingredients:
1/3 cup mayonnaise
3 cloves garlicminced
1 tablespoon lemon juice
2 tablespoons extra virginolive oil
1 cup thinly slicedred bell peppers
1 small zucchini thinly sliced
1 red onion thinly sliced
1 small yellow squash thinly sliced
4 small Boboli thin pizza crusts
1 cup crumbled feta cheese (other types of cheese also work well)
Directions:
In a small bowl, mix mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Oil a vegetable roaster or cover your grill with tinfoil and poke holes in the foil. Preheat grill for high heat. If using tinfoil, brush it with oil. Brush vegetables with olive oil on each side. Arrange veggies on tinfoil or vegetable roaster: place bell pepper and zucchini closest to the middle of the grill, and set onion and yellow squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. Remove vegetables from grill (the peppers may need to stay on and cook a few minutes longer) and set aside. Grill pizza crusts for 1 minute on both sides to set crust. Spread each pizza crust with mayonnaise mixture and sprinkle each one with feta cheese. Place on the grill, cheese side up. Close grill lid and cook for 2 to 3 minutes. This will warm the pizza crusts and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill and layer with grilled vegetables.
Serve immediately.
