Farm Pizza
By Traeger Kitchen
This meat free pizza is showered in veggies for a hearty, farm fresh meal.
Prep Time
15 Min
Cook Time
15 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Medium | Zucchini, halved length wise |
| 10 Ounce | heirloom tomato |
| 2 | tomato paste |
| 8 Whole | basil leaves |
| 2 Teaspoon | fresh oregano |
| 1/4 Teaspoon | Salt |
| 1/4 Teaspoon | Pepper |
| As Needed | cornmeal |
| Whole | pizza dough |
| 4 Ounce | green bell pepper, diced |
| 3 Tablespoon | Parmesan cheese, grated |
Steps
1
When ready to cook, set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
2
Grill zucchini until marked and softened, about 4 minutes. Thinly slice.
3
Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed
4
Making sure the underside of the dough is completely coated with cornmeal.
5
Slide the crust onto the grill. Cook until lightly browned, 5 to10 minutes
6
Using a large spatula, flip the crust. Spread the tomato mixture on the crust, leaving a 1-inch border. Quickly top with mozzarella, bell pepper and the zucchini. Sprinkle on Parmesan. Enjoy!
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