Grilled Vegetable Pizza

grilled vegetable pizza
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

A colorful medley of grilled zucchini, squash, red and yellow bell peppers, poblano pepper and minced jalapeño top this pizza with queso añejo.

Ingredients

1 5-oz. ball prepared pizza dough
Cornmeal, as needed, for dusting
1 zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 red bell pepper, halved
1 yellow pepper, halved
1 poblano pepper, halved
1 jalapeño pepper
1 cup queso añejo, shredded
2 cups romaine lettuce, chiffonade
 

Steps

1. Roll pizza dough into a 10-12-in. round. Sprinkle cornmeal on a pizza stone or baking sheet and place dough round on top.

2. Meanwhile, over a hot grill, char zucchini, squash and whole and halved peppers approx. 2-3 min. on both sides until just tender. Remove from heat. When cool enough, stem, seed and julienne the bell and poblano peppers. Stem, seed and mince the jalapeño.

3. Evenly sprinkle pizza dough with 3⁄4 cup of cheese. Evenly distribute vegetables over the top and sprinkle with jalapeño. Top with remaining cheese and bake in a hot oven until crust is brown and crispy and cheese is bubbly.

4. Remove from oven and top with romaine chiffonade.
 

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources