Bonus: When you toss your pie on the grill, you’ll add stunning smokiness to the party.
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Yields:
1 - 4 serving(s)
Total Time:
36 mins
Cal/Serv:
461
Ingredients
1
small red pepper, quartered
1
small yellow pepper, quartered
1
small poblano pepper, quartered
1
small red onion, sliced into rings left attached
2Tbsp.
olive oil, divided, plus more for greasing
Kosher salt and pepper
1
small clove garlic
1Tbsp.
red wine vinegar
1tsp.
fresh oregano leaves, finely chopped
c.
flat-leaf parsley leaves
1/2
Whole-Wheat Pizza Dough (page 42), at room temp for 1 hr. if refrigerated
2oz.
provolone cheese, thinly sliced
Directions
Step 1Heat grill to medium-high. In large bowl, gently toss peppers and onion with 1 Tbsp oil and 1/4 tsp each salt and pepper. Grill until tender, 4 to 5 min. per side for onion and 6 to 8 min. per side for peppers. Transfer to cutting board, separate onion rings, and cut peppers into bite-size pieces.
Step 2Finely grate garlic into same bowl, stir in vinegar, oregano, and remaining Tbsp oil, then add grilled vegetables and toss to combine; toss with parsley.
Step 3Prepare and begin to grill pizza dough (per these instructions). Once flipped to indirect heat, top with cheese and pepper mixture and continue grilling as directed.
About 461 cal, 24 g fat (5 g sat), 10 mg chol, 733 mg sodium, 45 g carb, 8 g fiber, 5.5 g sugar (3 g added sugar), 13 g pro
Why trust Women's Health?The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it's ready for your kitchen.
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).