Monday's Meal: Grilled vegetable pizza

Dzintra Dzenis, Executive Chef and owner of Plate by Dzintra, joined us in the Good Day kitchen to prepare a grilled vegetable pizza, made with local ingredients.

Recipe: Grilled vegetable pizza

• Ingredients
• 2 tablespoons EVOO
• 1/8 teaspoon sea salt
• 1 medium yellow squash, sliced lengthwise into ¼ inch slices
• 1 medium sweet red pepper, cut into eighths (from stem to bottom)
• 1 small sweet Vidalia onion, cut into 1/2-inch slices
• 10 red and yellow cherry tomatoes
• 1 bunch baby asparagus
• 10 pitted green olives
• 10 pitted kalamata olives
• 1 prepared pizza crust

Sauce

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon minced garlic
• Dash of cayenne pepper
• 1/2 cup crumbled feta cheese
• 4 leaves fresh basil

Directions

1. Preheat grill to 350 F.
2. Combine vegetables with EVOO and salt. 
3. Arrange all vegetables except cherry tomatoes evenly on the grill.
4. Cover with aluminum foil and grill both sides until bottoms begin to brown lightly (4-5 minutes). Just before the vegetables turn tender, add cherry tomatoes, just to warm lightly.
5.  Bush pizza crust (or ciabatta) with olive oil, place on grill, cover with foil and toast until lightly crisped and warmed through (4-5 minutes).

Plating

1. Combine mayonnaise, garlic, lemon juice and cayenne.
2. Spread the mixture evenly on the bottom, sprinkle with feta cheese and basil leaves. 
3. Top with grilled vegetables and serve immediately.