They seem pretty pleased. You ask.....What are they eating? I say.....Atza Pizza!
I was inspired by this veggie pizza when my best friend and I had lunch at a Mexican grill. We ordered the roasted veggie pizza, and it was just Ok. I knew I could do better, so I tested my own, and it was more than Ok. Here's the recipe!
Grilled veggie Pizza
1 ball of wheat dough bought fresh( I got mine at LifeSource natural foods & its the best Iv'e had)
1 cup zucchini/yellow squash mixed
1 cup sliced onion
1 cup crimini mushrooms sliced
1 cup sliced yellow or red pepper
2 cups or 9 oz Fontina cheese(this is a great melting and very creamy cheese)
1 tsp dried oregano
1 cup of your favorite cherry tomatoes halved
For the sauce:
2 15 oz cans petite diced tomatoes
1 8 oz can tomato puree
1 cup onion chopped
2 cloves garlic minced
1 Tb fresh oregano chopped
handful of fresh parsley chopped
handful of fresh basil chopped
1 tsp crushed red pepper flakes
salt & pepper to taste
Prepare your veggies.
Make sauce: Soften garlic and onion in large pan in a little olive oil, salt & pepper.
Add fresh, oregano, parsley, crushed red pepper, petite tomatoes, tomato puree, and salt & pepper to taste
Bring to a slight boil, reduce heat, and let simmer about 20 min until thick. Add fresh basil.
While that's simmering, get grill going at a med/low heat, and add your veggies.
While those cook cut dough in half and roll out on a floured surface.
Place one of the rolled out pizza's drizzled with olive oil on grill. Note: make sure you watch the heat level so you don't burn the pizza.
Top with the halved tomatoes. Remove from grill, slice, and serve. This was so fantastic that I had it for breakfast, lunch, and dinner the next day.