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Summer Veggie Grilled Pizza

Rachel Leung
  • minutes
  • Serves 4 to 8

INGREDIENTS

1 handful

Cherry tomatoes

1 cup

Corn, fresh or frozen kernels

1

Red onion

1

Zucchini, large

1

splash Balsamic vinegar

3 tbsp

Pesto, vegan

1 1/2 cups

All purpose flour

1 tbsp

Baking powder

1

Balsamic glaze

1

Dough

1

Salt and pepper

1/4 tsp

Sea salt

1

Toppings

2 tbsp

Vegetable oil

1

Vegetable oil

3/4 cup

Yogurt, plain unsweetened vegan