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INGREDIENTS
- 1 small Chinese eggplant sliced
- 1 zucchini sliced
- 4 medium cremini mushrooms trimmed and sliced
- 1 small red bell pepper quartered and seeded
- 1/2 small red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 3 tablespoons olive oil divided
- 1/2 teaspoon Herbes de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 lb pizza dough
- 1 cup pesto
- 1/2 cup smoked gouda
- 2 jarred artichoke hearts halved
- fresh basil torn
- red pepper flakes optional, for serving
INSTRUCTIONS
- In a large bowl, toss together the eggplant, zucchini, mushrooms, bell pepper, onion. tomatoes, and olive oil. Add the Herbes de Provence, salt and pepper, and toss to season. Place in All-Clad Outdoor Grill Basket or Roaster. Place on a hot grill over high heat, cover, and grill for about 8 minutes, stirring periodically. Move faster cooking vegetables to cooler parts of the grill (or remove from the grill if necessary). Adjust seasoning with salt and pepper to taste. Transfer back to the prep bowl.
- Use a paper towel to rub off the skin from the bell pepper. Discard. Slice the roasted bell pepper into strips and return to the rest of the vegetables.
- Roll out the pizza dough to your desired shape; I make mine about 14”x10” to fit my All-Clad Outdoor Nonstick Grill Grid. Lightly brush (or spray grid with olive oil and place on a grill over medium-high heat.
- Lightly brush or spray the top of the dough with olive oil. To make it easy to transfer to the grill grid, I fold the dough once toward me in half, place on the grill grid, and unfold, very carefully spreading the dough flat once on the grill. Cover and grill for 2 minutes, or until the dough is bubbling and golden brown on the bottom side.
- Using tongs and/or a large spatula, flip the dough over. Spread pesto sauce on top of the dough, top with cheese, grilled vegetables, and artichoke hearts. Cover and grill for another two minutes, until the dough is golden on the bottom, and the cheese is melted.
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