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Ingredients
- 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
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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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