Grilled Vegetable and Fontina Pizza recipes

Grilled Vegetable and Fontina Pizza recipes
13 Ingredients
  • 2 portobello mushroom caps
  • 1 tablespoon chopped garlic
  • 1 large red bell pepper, cut into 1/2-inch strips
  • 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 1 red onion, cut into 1/2-inch wedges (root end intact)
  • 5 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • cooking spray
  • 8 ounces refrigerated fresh pizza dough
  • 4 ounces shredded fontina cheese (1 cup)
  • 1/4 cup thinly sliced fresh basil leaves
  • 1/2 teaspoon crushed red pepper
Nutrition
371
19% daily value
4 servings
                                       
                                            vegetarian
     

Fat

29% 19

Saturated

33% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

12% 37

Carbs (net)

- 34

Fiber

15% 4

Sugars

- 5

Sugars, added

- 0

Protein

27% 14

Cholesterol

10% 31

Sodium

24% 573

Calcium

22% 218

Magnesium

10% 39

Potassium

11% 381

Iron

13% 2

Zinc

12% 2

Phosphorus

29% 201

Vitamin A

16% 148

Vitamin C

108% 65

Thiamin (B1)

23% 0

Riboflavin (B2)

20% 0

Niacin (B3)

17% 3

Vitamin B6

16% 0

Folate equivalent (total)

53% 213

Folate (food)

- 58

Folic acid

- 91

Vitamin B12

8% 0

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

20% 16
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