Ingredients
3 tablespoons olive oil3 garlic cloves, minced3 medium tomatoes, cut into 1/2-inch slices1 large sweet red pepper, halved, stemmed and seeded1 small zucchini, cut lengthwise into 1/4-inch-thick slices1 small onion, cut crosswise into 1/2-inch slices1 teaspoon coarsely ground pepper1 prebaked 12-inch pizza crust1/3 cup spreadable garden vegetable cream cheese8 slices smoked provolone cheese, divided 1/2 cup minced fresh basil, divided 1/4 cup shredded carrots1 tablespoon minced fresh oregano1 teaspoon minced fresh thyme
Preparation
Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and the tomato slices. Sprinkle with 1/4 cup basil, the carrots, oregano and thyme. Top with grilled vegetables, then remaining 4 slices cheese.
Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.
