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Christopher Testani
These easy weeknight pies are full of surprises. Grill a bushel of produce—mushrooms, zucchini, red onion, and kale—and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.
Ingredients
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2 tablespoons red-wine vinegar
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1 teaspoon Dijon mustard
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1 ½ teaspoons finely chopped fresh oregano
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Kosher salt and freshly ground pepper
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¼ cup extra-virgin olive oil, plus more for brushing
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12 ounces shiitake- or portobello-mushroom caps, or a combination
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2 medium zucchini, sliced lengthwise into ½-inch-thick planks
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1 bunch lacinato kale, thick stems and center ribs removed
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1 medium red onion, peeled and cut into ½-inch-thick rounds
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4 store-bought flatbreads
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12 ounces low-moisture mozzarella
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3 ounces blue cheese, crumbled
Directions
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Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
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Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
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Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
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Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.