Grilled Veggie Pizza on Cornmeal Crust
Who said okra couldn’t be put on a pizza??? Well, I said not only okra but also asparagus and brussel sprouts. Lately my husband, and I-to a certain extent, have been completely enthralled with the brief warm weather we’ve been experiencing. Flirting with us every other week; I’m about to go crazy. So the only remedy is, is to grill. Now for many, especially the avid griller, it doesn’t take much for him or her to spark up their grill. But I’m a true traditionalist by heart, and I can’t get the good ol’ mesquite crackling’ and poppin’ until the roses are awake from the deep winter slumber. Only then, will I set up my yard for prime grillin’ and entertaining.
So with the surplus of veggies, he suggested that we make a pizza. How could I resist!?! To top off this wonderful meal, I pair the veggies w/ a scrumptious cornmeal crust. Just want it needed.
Review my previous post on the grill veggies. They are same ingredients. As for the construction of the pizza, I just added the following:
- Cornmeal crust (pre-made from Vicolo, or make a simple one yourself!)
- dried oregano/italian seasoning mix
- crushed red pepper
- granulated garlic
- nutritional yeast
- simple marinara sauce
- fresh arugula (rocket lettuce)
- Daiya mozzarella shredded cheeze (optional)
- S & P to taste
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