- Prep Time: 20 Minutes
- Cooking Time: 10 Minutes
- Serves 8-10
- 1 small or ½ of a large Vidalia onion, sliced thin
- ½ red bell pepper, sliced thin
- 8 ounces baby bella mushrooms, sliced
- 8 ounces fresh mozzarella, sliced
- 2 Backyard Farms Tomatoes on the Vine, sliced thin
Let dough sit at room temperature for approximately 30 minutes. Stretch dough and then place on oiled pizza pan or cookie sheet and set aside.
On side grill, stir fry onions, peppers and mushrooms.
Turn main grill to high heat, slide dough off pan onto rack. Pull cover down and turn temp to low heat. Check after a couple minutes until browned grill marks appear on bottom of crust, then flip it over.
Sprinkle mozzarella on first, then add tomatoes and basil. Add stir-fried veggies last. Heat for 5 minutes and check bottom for brown grill marks.
Cut into small pieces to share.
This recipe is courtesy of one of our tomato-loving fans. They also recommend trying a version with Stonewall Kitchen's Roasted Garlic Onion Jam and fontina cheese.
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