Grilled Pizza Rustica with Vegetables and Arugula recipe | PCC Community Markets

Ingredients

• 2 small zucchini, cut into 1/4-inch-thick slices, lengthwise
• 1 cup snow peas, trimmed
• 4 Portobello mushrooms, stems removed and caps cut into 1/4-inch-thick slices
• 12 to 16 thin asparagus spears
• Olive oil
• Sea salt
• Chopped fresh basil
• 2 rounds frozen pizza dough, thawed (or make your own dough: Homemade Olive Oil and Cornmeal Pizza Dough )
• Extra virgin olive oil infused with 3 cloves crushed garlic, for brushing
• 1/2 cup roasted red pepper pesto
• 1 pound fresh mozzarella, drained and thinly sliced
• Arugula leaves
• 1 cup chèvre cheese, crumbled
• 4 ounces Parmesan cheese, shaved or grated