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

Name: 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

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Grill-crisped pizzas topped with grilled veggies, pesto, and creamy cheeses for a flavorful summer treat.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.

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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