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Farm Pizza
By Traeger Kitchen
This meat free pizza is showered in veggies for a hearty, farm fresh meal.
Prep Time
15 Minutes
Cook Time
15 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
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.
Ingredients
1 Medium Zucchini, halved length wise
3
Process tomatoes, tomato paste, basil, oregano, salt and pepper in a food processor until smooth, scraping down the sides as needed
Ingredients
10 Ounce heirloom tomato
2 tomato paste
8 Whole basil leaves
2 Teaspoon fresh oregano
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
4
Making sure the underside of the dough is completely coated with cornmeal.
Ingredients
As Needed cornmeal
Whole pizza dough
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!
Ingredients
4 Ounce green bell pepper, diced
3 Tablespoon Parmesan cheese, grated