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May 19, 2015 | Main Courses | by Jennifer

Grilled Vegetable and Goat Cheese Pizza

Name: Grilled Vegetable and Goat Cheese Pizza
Prep time: 26 min
Cook time: 15 min
Total time: 41 min
Yield: 3 servings
Ingredients: 1 ball Homemade or Store-bought pizza dough; 2 bell peppers (mixed colours in nice); 2 Portobello mushrooms (stem removed and thickly sliced); 1 medium red onion (sliced in half lengthwise, then thickly sliced); 1 1/2 cups Pizza sauce or hand-crushed canned plum tomatoes (seasoned with salt, pepper and oregano and simmered down); Goat cheese or feta cheese (crumbled); Balsamic glaze (for drizzling); Chopped fresh parsley (for colour)

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You won’t miss the meat with this Grilled Vegetable and Goat Cheese Pizza! With grilled portobello mushrooms, orange and yellow peppers and red onions and topped with a generous sprinkling of goat cheese.

I mentioned last week that my daughter is home for the summer and that she came home with a raging sweet tooth. Well, she also came home pretty firmly settled into the vegetarian camp. Truth be told, she was never a meat lover as a child. She never really enjoyed the taste and texture of meat and I recall her spending a lot of time just moving it around the plate. So this change in eating habits is hardly surprising.

It has, however, made for some minor adjustments to this meat-eating household. While she’s quite happy to eat around our meat dishes, eating the sides with maybe an extra serving of something, I’ve been trying to think up a few vegetarian dinners that we can all enjoy (and when I say “we”, I guess I really mean my meat and potatoes husband ;) This grilled vegetable pizza is hearty enough for all of us.

Cook’s Notes for Grilled Vegetable and Goat Cheese Pizza

My pizza started with Jim Lahey’s no-knead pizza dough crust. It’s my favourite. I won’t include the recipe here, because it’s all over the internet. I usually make a half-batch, which will make two 12-inch pizzas. A store-bought dough would be fine as well. While I am usually a thin-crust lover, I like to keep it a little thicker for this type of pizza, to keep all the toppings safely on top.

Rather than a pizza sauce, I used hand-crushed canned plum tomatoes, mixed with salt, pepper and a bit of oregano and simmer down to a thick sauce. If you’re in a hurry, you don’t even have to simmer it. Simply put some hand-crushed canned tomatoes right on to your pizza.

I go back and forth as to whether I like this pizza best with goat cheese or feta. They are both great and honestly, it’s a toss up. Goat cheese is a tangy, creamy foil for the veggies, while feta is a nice, salty bite. You can’t lose, either way.

Ooops … I was in such a hurry to get some photos so I could eat this pizza, that I forgot to put the balsamic glaze on top. It’s a must for me, so if you have some, I highly recommend. A splash of regular balsamic on your grilled veggies before baking would also work well.

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