Grilled vegetable pizza

Name: Grilled vegetable pizza
Ingredients: 1 corn on the cob, covered in water for a half hour, then husks and silk removed; ¼ red onion, peeled and sliced into 1/3 inch rings; 1 large carrot, peeled, ends cut-off, sliced lengthwise, then cut into sticks; 1 zucchini, washed, ends cut-off and sliced lengthwise; 10 to 12 grape tomatoes, washed and stem removed; olive oil to brush; 2 large pitta bread breads; salt, to taste; freshly ground pepper, to taste; crumbled Castello® Traditional danish blue to sprinkle on top; 4 oz Castello® Traditional danish blue, softened or at room temperature; 4 oz (1/2) package cream cheese, softened or at room temperature; 1 tsp olive oil; 2 tbsp roughly chopped fresh coriander or parsley; 2 tbsp roughly chopped green onions or chives; 1 garlic clove, minced (optional)

2 servings

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ingredients

For the pizza and vegetables:

1 corn on the cob, covered in water for a half hour, then husks and silk removed
¼ red onion, peeled and sliced into 1/3 inch rings
1 large carrot, peeled, ends cut-off, sliced lengthwise, then cut into sticks
1 zucchini, washed, ends cut-off and sliced lengthwise
10 to 12 grape tomatoes, washed and stem removed
olive oil to brush
2 large pitta bread breads
salt, to taste
freshly ground pepper, to taste
crumbled Castello® Traditional danish blue to sprinkle on top

For the cheese spread:

4 oz Castello® Traditional danish blue, softened or at room temperature
4 oz (1/2) package cream cheese, softened or at room temperature
1 tsp olive oil
2 tbsp roughly chopped fresh coriander or parsley
2 tbsp roughly chopped green onions or chives
1 garlic clove, minced (optional)

preparation

Preparation

1. Start by preparing the cheese spread. Place all of the ingredients in a food processor, pulsing well until mixture is homogeneous and fairly smooth.

2. Transfer to a small bowl, cover and refrigerate. Bring it to room temperature 5 to 10 minutes prior to spreading on pizza.

3. Then, grill the vegetables. Brush all vegetables with oil. If using a gas or charcoal grill, place brushed vegetables on a grill rack over medium-low heat.

4. If using a griddle, heat it over large burner on medium to medium-low heat, brush its surface with oil as well, and then grill vegetables.

5. Times vary from one vegetable to the other. For corn, grill for about 15 to 20 minutes (grill) or 8 to 10 minutes (griddle), or until cooked and grill marks appear; cut corn kernels off the cob. For red onions, about 3 minutes per side. For carrots, about 2 to 3 minutes per side. For zucchini, about 2 minutes per side or until grill marks appear. For grape tomatoes, which can be skewered or not, approximately 1-1/2 to 2 minutes per side, or just until grilled marks appear. Of course, you can replace any of these vegetables, customizing according to your preference.

6. Place all grilled vegetables in a platter and cover.

7. Finally, brush pitas with oil on both sides and grill for about 1 to 2 minutes per side or just until warm and grill marks appear.