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Grill Ricotta cheese red bell pepper yellow bell pepper red onion zucchini olive oil Mozzarella cheese pizza dough
Viewed: 52 - Published at: 2 years agoIngredients
- 1 (1 ounce) package McCormick Grill Mates Zesty Herb Marinade
- 1 cup ricotta cheese
- 1 red bell pepper, cut into 2-inch wide strips
- 1 yellow bell pepper, cut into 2-inch wide strips
- 1 medium red onion, sliced crosswise into 1/2-inch thick slices
- 1 medium zucchini, sliced lengthwise into 1/2-inch thick slices
- 1 tablespoon olive oil
- 2 cups shredded mozzarella cheese, divided
- 1 lb pizza dough, thawed
Method
- Prepare Marinade Mix as directed on package.
- Mix ricotta cheese and 1 tablespoon of the marinade in small bowl.
- Refrigerate until ready to use.
- Place vegetables in large resealable plastic bag or glass dish.
- Add remaining marinade; toss to coat well.
- Refrigerate 15 minutes or longer for extra flavor.
- Remove vegetables from marinade, reserving marinade.
- Grill vegetables over medium-high heat 2 to 4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through grilling.
- Cut into bite-size pieces.
- Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick.
- Brush top of dough with oil.
- Place oiled-side down on the grill.
- Close lid.
- Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust.
- Carefully flip crust over using tongs or spatula.
- Layer crust with ricotta cheese mixture, 1/2 of the mozzarella cheese, grilled vegetables and remaining mozzarella cheese.
- Close lid.
- Grill 3 to 4 minutes longer or until cheese is melted and crust is browned.
- (Check pizza often to avoid burning.
- Rotate pizza, if necessary.)
- Slide pizza onto baking sheet.
- Slice and serve immediately.
