Pizza de Verduras a la Parrilla

Pizza de Verduras a la Parrilla is a vibrant vegan Spanish dish featuring a crispy grilled crust topped with an array of colorful, marinated vegetables. This delightful pizza is perfect for a summer meal or a cozy dinner, bursting with fresh flavors and nutrients.

Ingredients

• Pizza dough - 250 grams
• Zucchini - 100 grams, sliced
• Red bell pepper - 100 grams, sliced
• Eggplant - 100 grams, sliced
• Red onion - 50 grams, sliced
• Cherry tomatoes - 100 grams, halved
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Optional: Vegan cheese - 50 grams

Steps

1. Preheat your grill or grill pan over medium heat.
2. In a bowl, combine sliced zucchini, red bell pepper, eggplant, red onion, and cherry tomatoes.
3. Add olive oil, balsamic vinegar, minced garlic, salt, and black pepper to the vegetables, and toss to coat evenly.
4. Grill the vegetables for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.
5. While the vegetables are grilling, roll out the pizza dough on a floured surface to your desired thickness.
6. Transfer the dough to a baking sheet or pizza stone.
7. After grilling, layer the grilled vegetables evenly over the pizza dough.
8. If using, sprinkle vegan cheese on top of the vegetables.
9. Bake the pizza in a preheated oven at 220°C (428°F) for about 10-12 minutes, or until the crust is golden and crispy.
10. Remove from oven, garnish with fresh basil, slice, and serve hot.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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