|
Ingredients:
1/2 cup plus 1 Tbsp extra-virgin olive oil, divided
2-3 Tbsp Urban Accents Montego Bite
1 cup ricotta cheese
1 red bell pepper, cut into 2-inch wide strips
1 yellow bell pepper, cut into 2-inch wide strips
1 medium red onion, sliced crosswise into 1/2-inch thick slices
1 medium zucchini, sliced lengthwise into 1/2-inch thick slices
2 cups shredded mozzarella
1 lb pizza dough or prepared 12-inch thin pizza crusts
Directions: In small bowl, combine 1/2 cup olive oil and Montego Bite (taste mixture to determine how much seasoning to add based on how much spice you prefer). Mix ricotta cheese and 1 Tbsp of the seasoned olive oil. Refrigerate until ready to use. Place vegetables in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well. Let sit for 15 min or longer for extra flavor. Remove vegetables from marinade.
Preheat grill to med-high heat; grill vegetables for 2-4 minutes per side or until tender-crisp, brushing with reserved marinade halfway through grilling. Cut into bite-size pieces.
If using dough, stretch or roll dough on floured surface to form two 10-inch discs, about 1/4-inch thick. Brush tops of dough discs or prepared crusts with 1Tbsp oil; place discs oil-side down on grill and close lid. Grill over med heat 1-2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula. Top crust with ricotta cheese mixture, 1/2 of mozzarella cheese, grilled vegetables and remaining mozzarella. Close lid and grill 3-4 min longer or until cheese melts and crust is light brown. Check often to avoid burning. Slide cooked pizza onto baking sheet, slice and serve immediately.
|
|
