A colorful medley of grilled zucchini, squash, red and yellow bell peppers, poblano pepper and minced jalapeño top this pizza with queso añejo.
1 5-oz. ball prepared pizza dough
Cornmeal, as needed, for dusting
1 zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
1 red bell pepper, halved
1 yellow pepper, halved
1 poblano pepper, halved
1 jalapeño pepper
1 cup queso añejo, shredded
2 cups romaine lettuce, chiffonade
1. Roll pizza dough into a 10-12-in. round. Sprinkle cornmeal on a pizza stone or baking sheet and place dough round on top.
2. Meanwhile, over a hot grill, char zucchini, squash and whole and halved peppers approx. 2-3 min. on both sides until just tender. Remove from heat. When cool enough, stem, seed and julienne the bell and poblano peppers. Stem, seed and mince the jalapeño.
3. Evenly sprinkle pizza dough with 3⁄4 cup of cheese. Evenly distribute vegetables over the top and sprinkle with jalapeño. Top with remaining cheese and bake in a hot oven until crust is brown and crispy and cheese is bubbly.
4. Remove from oven and top with romaine chiffonade.