Grilled Pizza with Mixed Vegetables

We had the perfect late Spring day yesterday.  We only get a few days that are sunny and warm and perfect for being outside all day, after that it turns unbearably hot and humid.  We took advantage of the beautiful weather and spent all day outside at soccer games, baseball practice and doing yard work.  We finished the day by cooking out with some friends, which was the perfect ending to a great day.

We kept things simple by making grilled pizza.  We love doing make your own pizza and doing make your own pizza outside, on the grill is extra fun.  Grilled pizza is super easy and just like oven baked pizza the topping choices are endless.  The kids made their usual cheese pizza,  lots of sauce and just a little bit of cheese right in the middle.  For the adults we did a white pizza with a assorted grilled vegetables, this is another way of saying we used all of our leftover vegetables.

We have been fans of grilled pizza for a couple of years.  They are a great quick summer meal or as an appetizer at a cook-out.  Definitely give them a try this summer if you haven't done so already.

Grilled Vegetable Pizza

1 Eggplant
1 bunch Asparagus (thin stalks are best)
2 Portabella Mushrooms
1 Garlic Head Roasted
Fresh basil
Pepper flakes
1 recipe Pizza Dough
Mozzarella Cheese
Parmesan Cheese

Preheat grill
Slice eggplant, about 1/4" thick, brush each slice with olive oil.  Salt and pepper to taste.  Place on grill and cook until soft.  Remove from grill, slice into strips and toss with olive oil, basil and pepper flakes
Brush mushrooms with olive oil, place on grill cook for about 5 minutes per side, until soft.  Once cooked cut into thin slices.
Toss asparagus with olive oil, salt and pepper.  Place on grill, grill until soft, depending on size this may only take a few minutes.
Divide pizza dough into individual portions, thinly roll or stretch dough into an 8" circle (on any fun shape).  Brush with olive oil.  Brush grill with vegetable oil, then place pizza on grill.  Cook for about 3-5 minutes.  Remove from grill.  On cooked side drizzle lightly with olive oil, rub with roasted garlic gloves,  top with grilled vegetables, basil, pepper flakes, mozzarella cheese and Parmesan cheese.  Return to the grill and cook 3-5 minutes or until cheese has melted.