Cajun French: le jardinage (lu jar-deen-aj) – vegetables
Pizza has the reputation of high fat, high calorie food. Because of this pizza is something we enjoy yet rarely indulge in. We had a whole wheat pizza crust and were trying to decide what to do with it. Grilling is a favorite way of cooking for us and so Grilled Pizza was on the menu. Not only grill the pizza but also grill the vegetables that would go on the pizza. This process is a labor of love and does take some time, yet the end product is worth every minute of preparation and cooking. We took what would have been high fat and calorie and made it healthy.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 whole wheat pizza crust
- 1 large onion cut in ½” rings
- 1 sweet red pepper
- 1 sweet orange pepper
- 12 button mushrooms, halved
- 1 ear corn
- 1 pod garlic
- Feta cheese
- Pesto
- 16 medium cooked and peeled shrimp
- Olive oil
- Salt and pepper
Cut garlic in half crossways, brush with olive oil, place cut side down on grill, grill until soft.
Place shucked corn on top grill, brush with olive oil and cook until roasted.
Cut kernels from one ear of roasted corn, season.
Place onion rings, peppers, and mushrooms in grill basket, brush with olive oil, season and grill until soft.
Once grilled, cut vegetables to smaller sizes for topping pizza.
Depending on size of grill basket, each vegetable may have to be grilled separately.
Because of the size of our grill, we cut the pizza crust in half.
Brush the bottom side of the crust with olive oil.
Place a generous amount of pesto on top of crust and brush to cover crust.
Build pizza: onions, peppers, mushrooms, corn, garlic, shrimp, and feta.
Place one half of pizza on top rack and the other half on bottom rack.
Cover grill and cook for 30 minutes.
Swap halves and cook another 30 minutes.
Cooking times will vary depending on fire heat. We were using a slow fire so the cooking time was long. By using a slow fire it gave the crust time to get crunchy and the cheese, shrimp and vegetables to blend flavors.
