Grilled Vegetable Pizzas
These easy weeknight pies are full of surprises. Grill a bushel of produce—mushrooms, zucchini, red onion, and kale—and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.
Martha Stewart Living, June 2020
