Our recipe for summer entertaining at its best: Invite friends over, scoop up some superfresh ingredients, and throw an easy pizza pie party.
Ingredients
1 pound refrigerated fresh pizza dough
2 cups of cherry tomatoes, cut in half
1 can of artichoke hearts, cut into slices
1 mushroom, cut into slices
1 small red onion, finely chopped
2 tablespoons olive oil, divided
Cooking spray
1 tablespoon yellow cornmeal
1/2 cup lower-sodium alfredo sauce
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
6 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
Preparation
- Preheat grill to medium-high heat.
- Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- Arrange all the vegetables in a single layer on a large cutting board or baking sheet; brush both sides with 1 1/2 tablespoons oil. Arrange onion wedges on skewers, if desired. Arrange vegetables on grill rack coated with cooking spray, and grill for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from grill.
- Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 500° for 5 minutes. Remove the partially baked crust from oven. Spread sauce over crust, leaving a 1/2-inch border. Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper. Top evenly with cheese. Carefully return pizza to pizza stone. Bake at 500° for an additional 12 minutes or until the crust and cheese are browned. Brush edge of dough with remaining 1 1/2 teaspoons olive oil. Using our Pizza Stone with Metal Rack and Pizza Wheel, cut into 6 large slices.