About this recipe:These pizzas are a little different than the average pizzas. They are made on the barbecue. Pesto, vegetables, Gorgonzola and Gruyere grace the top of these pizzas. Perfect for summer eating.
1 large portabello mushroom, sliced
1 small courgette, sliced
115g peeled butternut squash, thinly sliced
100g bite-size broccoli florets
4 tablespoons chopped red onion
1 tablespoon olive oil
60g fresh pizza dough
4 tablespoons pesto
4 tablespoons crumbled Gorgonzola cheese
35g Gruyere cheese, cubed
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Method Prep:25min › Cook:14min › Ready in:39min
Preheat an outdoor barbecue for high heat.
Place the mushrooms, courgette, butternut squash, broccoli and onion in a grill pan and brush with 2 tablespoons olive oil.
Cook on preheated, covered barbecue until tender when pierced with a fork, about 5 minutes. Remove from barbecue and set aside.
Roll out pizza dough on a floured surface to make two 20cm circles, 5mm thick. Place onto pizza tins. Brush tops with remaining 1 tablespoon olive oil.
Bake on preheated, covered barbecue until browned, turning once, about 3 minutes each side. Remove from barbecue and spread with pesto.
Top with cooked vegetables. Sprinkle with Gorgonzola and Gruyere cheeses. Return to barbecue, cover and cook until cheese melts, about 3 minutes.