Vegetarian Stir Fry Grilled Pizza Recipes

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GARDEN-FRESH GRILLED VEGGIE PIZZA



Garden-Fresh Grilled Veggie Pizza image

I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

Steps:

  • Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

GRILLED VEGGIE PIZZA



Grilled Veggie Pizza image

I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

8 small fresh mushrooms, halved
1 small zucchini, cut into 1/4-inch slices
1 small sweet yellow pepper, sliced
1 small sweet red pepper, sliced
1 small onion, sliced
1 tablespoon white wine vinegar
1 tablespoon water
4 teaspoons olive oil, divided
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
1 can (8 ounces) pizza sauce
2 small tomatoes, chopped
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

GRILLED VEGETABLE PIZZA



Grilled Vegetable Pizza image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

3 1/2 cups unbleached, all purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
A sprinkling of cornmeal
2 (28-ounce) cans whole peeled tomatoes
Red peppers
Zucchini
Eggplant
Asparagus
Portobello mushrooms
Onions
Scallions
Olive oil
Salt, pepper

Steps:

  • Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
  • Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
  • Store-bought Pizza dough can be used instead .

VEGETARIAN GARDEN STIR-FRY



Vegetarian Garden Stir-Fry image

Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.

Provided by Sami Link

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 3

Number Of Ingredients 12

1 serving cooking spray
½ cup sugar snap peas
¼ cup cherry tomatoes, halved
½ cup dried fruit and nut mix, such as cranberries, almonds, and cashews
¼ cup chopped mushrooms
¼ cup bell pepper, thinly sliced
2 tablespoons chia seeds
2 teaspoons cayenne pepper, or to taste
1 tablespoon garlic, minced
salt to taste
3 tablespoons egg whites
2 tablespoons shredded Cheddar cheese, or as desired

Steps:

  • Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
  • Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.6 g, Cholesterol 5.8 mg, Fat 4.5 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 120.2 mg, Sugar 0.9 g

VEGETARIAN GRILLED PIZZA



Vegetarian Grilled Pizza image

Make and share this Vegetarian Grilled Pizza recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 2h30m

Yield 1 Pizza

Number Of Ingredients 21

1 cup all-purpose flour
1/2 cup strong white bread flour
2 tablespoons himalayan pink salt
1 (1/4 ounce) packet fast-action yeast
2 tablespoons honey
1/2 cup cooking oil
1 3/4 cups lukewarm water
1 medium onion
3 tablespoons olive oil
3 garlic cloves, peeled
sea salt and pepper
1/2 small bunch fresh basil
2 cups chopped tomatoes
1 teaspoon oregano
1 ball mozzarella cheese
harissa hot smoked cauliflower
2 mushrooms
1 jalapeno
1 grilled onion
semolina
honey, for drizzling

Steps:

  • To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the oil while mixing.
  • Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
  • Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
  • Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
  • Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
  • To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with two tablespoons olive oil for around 5 minutes or until softened but not coloured.
  • Crush in the garlic or add fresh at the end.
  • Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
  • Either whizz it up with a stick blender or keep it chunky.
  • For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after).
  • To make pizza, set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
  • Spread 1 tablespoon of tomato sauce over each dough round.
  • Add mozzarella cheese, cauliflower, mushrooms, onions and remaining olive oil.
  • Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
  • Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
  • Dip leftover crusts into honey.

Nutrition Facts : Calories 2333.9, Fat 153.1, SaturatedFat 20.3, Sodium 14005.8, Carbohydrate 220.4, Fiber 16.2, Sugar 55.2, Protein 29.8

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