- 1 1/4 cups Cabot Five
Peppercorn Cheddar Cheese - grated
- 2 Tbs. olive oil
- 1 clove garlic -
minced
- 1 medium red bell
pepper - halved and seeded
- 1 1/2" thick
slice red onion
- 2 1/2" thick
slices eggplant - lightly salted
- 4 pre-baked 6"
pizza crusts
- 4 tsp. prepared pesto
sauce
Directions
Using barbecue grill, allow
coals to turn to gray ash, or turn gas grill to medium
setting.
Mix olive oil and garlic.
Place vegetables on grill, brush with olive oil mixture, and
grill for 10 minutes or until lightly browned and cooked,
turning frequently. Remove from grill, cool slightly,
and cut into 1/2" pieces.
Place pizza crusts on grill,
top side down and grill 3-5 minutes until warm. Remove
from grill and spread each crust with 1 tsp. pesto sauce, 1/2
cup cheese, and 1/4 of the vegetables. Top each pizza with 1
tablespoon cheese. Return pizzas to grill and cook until
crisp and cheese is melted. Cut each pizza into 6
portions and serve.
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