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It’s pretty much officially grilling season and I am all for it. Why? It means that I can pretty easily refuse to use my stove and oven and instead let the cooking happen outdoors. I say that now, but watch me change my tune in a couple of months when it’s 100+ degrees out! Either way. Summer is the best time for certain fruits and vegetables. A few of my favorites? Zucchini and summer squash! While we’re using the grill, I thought now is the perfect time to make some quick, easy, and delicious grilled pizzas. Not just any pizzas, though. I wanted them to be summer-inspired and better-for-you. I’ve made a few easy-peasy swaps that will leave everyone satisfied. The first swap I made was to use Mazola® Corn Oil in a quick and easy marinade for the veggies. If you haven’t yet heard, a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
It’s pretty much officially grilling season and I am all for it. Why? It means that I can pretty easily refuse to use my stove and oven and instead let the cooking happen outdoors. I say that now, but watch me change my tune in a couple of months when it’s 100+ degrees out! Either way. Summer is the best time for certain fruits and vegetables. A few of my favorites? Zucchini and summer squash! While we’re using the grill, I thought now is the perfect time to make some quick, easy, and delicious grilled pizzas. Not just any pizzas, though. I wanted them to be summer-inspired and better-for-you. I’ve made a few easy-peasy swaps that will leave everyone satisfied. The first swap I made was to use Mazola® Corn Oil in a quick and easy marinade for the veggies. If you haven’t yet heard, a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
I personally love Mazola Corn Oil because it’s a pretty perfect all-purpose oil. It’s cholesterol free and is a smart heart-healthy choice. It’s great for baking, grilling, sautéing, and so much more! Today, I’m using it for a marinade, though, on these FRESH summer veggies. You don’t have to only use it for cooking either. This corn oil is amazing as a dressing too! It has a neutral taste that lets the natural flavors of your food really pop!
The other swaps that I made were to use a whole wheat naan flatbread for the crust (instead of a traditional pizza crust or white flour crust) and to use a reduced fat cheese instead of the full fat version. The marinade is truly what makes this pizza so delicious, and it’s all thanks to the corn oil used in it, along with the yummy herbs and spices. Right now there’s a rebate offer on Mazola Corn Oil. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
The other swaps that I made were to use a whole wheat naan flatbread for the crust (instead of a traditional pizza crust or white flour crust) and to use a reduced fat cheese instead of the full fat version. The marinade is truly what makes this pizza so delicious, and it’s all thanks to the corn oil used in it, along with the yummy herbs and spices. Right now there’s a rebate offer on Mazola Corn Oil. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
One of my favorite things about grilling with Mazola Corn Oil is that it has a higher smoke point than most other oils at 450 degrees F. So even on the hottest of days, or grills, you don’t have to worry about that finicky smoke point, which once exceeded, effects not only the flavor, but the nutritional value of food too!
Grilled Summer Vegetable Pizza
TheSkinnyFork.com Summer vegetables are some of the best. Why not toss them on the grill and add them to a quick and easy grilled pizza? Healthified with a few simple swaps! Prep Time: 10 Minutes • Cook Time: 30 Minutes
Summer Italian Herb Marinade:
• 1/4 C. Mazola Corn Oil
• 1/4 C. Lemon Juice
• 1 Tbsp. Salt-Free Garlic & Herb Seasoning
• 1/4 Tsp. Garlic Powder
• 1/4 Tsp. Onion Powder
• Salt & Pepper to Taste
Summer Vegetable Pizzas:
• 1 Zucchini, Sliced Thin
• 1 Summer Squash, Sliced Thin
• 2 Whole Corn on the Cob
• 4 Whole Wheat Naan 'Crusts'
• 1/2 C. Pizza Sauce
• 1 C. Reduced Fat Shredded Mozzarella Cheese
Directions:
In a small bowl, whisk together the ingredients for the Summer Italian Herb Marinade.
Place 1/4 C. of the marinade into a large storage bag along with the 1 sliced zucchini and 1 sliced summer squash. Seal the bag, toss to coat the squash evenly; set aside.
Set each eat of corn out on a small piece of foil and brush on some of the marinade to cover the kernels. Wrap the corn in the foil and allow the corn and squash to sit and soak up that flavor for at least 30 minutes prior to grilling.
When the veggies are good and marinated, preheat the grill to 450 degrees F.
Place the corn out (still in the foil) onto the grill and allow to cook for 10 minutes.
Once the corn has cooked for a while, place the marinated zucchini slices out onto the grill along with it for about another 10 minutes; flipping halfway through.
When the corn and the squash is cooked and tender, remove from the grill and allow to cool slightly before cutting the corn kernels fromt he cobs; set aside.
Set the naan out, giving each a light brush of the leftover marinade.
Top each with 2 Tbsp. of pizza sauce, the veggies divided evenly, and about 1/4 C. of shredded cheese.
Place the pizzas out onto the grill and allow to cook for about 10 minutes or until the cheese is melted.
Once done, remove the pizzas from the grill, slice, and serve right away!
TheSkinnyFork.com Summer vegetables are some of the best. Why not toss them on the grill and add them to a quick and easy grilled pizza? Healthified with a few simple swaps! Prep Time: 10 Minutes • Cook Time: 30 Minutes
The Skinny:
Servings: 4 • Serving Size: 1 Prepared Pizza • Calories: 408 • Fat: 23 g • Saturated Fat: 7 g • Carb: 41 g • Fiber: 6 g • Protein: 14 g • Sugar: 7 g • Sodium: 524 mg
Ingredients:Servings: 4 • Serving Size: 1 Prepared Pizza • Calories: 408 • Fat: 23 g • Saturated Fat: 7 g • Carb: 41 g • Fiber: 6 g • Protein: 14 g • Sugar: 7 g • Sodium: 524 mg
Summer Italian Herb Marinade:
• 1/4 C. Mazola Corn Oil
• 1/4 C. Lemon Juice
• 1 Tbsp. Salt-Free Garlic & Herb Seasoning
• 1/4 Tsp. Garlic Powder
• 1/4 Tsp. Onion Powder
• Salt & Pepper to Taste
Summer Vegetable Pizzas:
• 1 Zucchini, Sliced Thin
• 1 Summer Squash, Sliced Thin
• 2 Whole Corn on the Cob
• 4 Whole Wheat Naan 'Crusts'
• 1/2 C. Pizza Sauce
• 1 C. Reduced Fat Shredded Mozzarella Cheese
Directions:
In a small bowl, whisk together the ingredients for the Summer Italian Herb Marinade.
Place 1/4 C. of the marinade into a large storage bag along with the 1 sliced zucchini and 1 sliced summer squash. Seal the bag, toss to coat the squash evenly; set aside.
Set each eat of corn out on a small piece of foil and brush on some of the marinade to cover the kernels. Wrap the corn in the foil and allow the corn and squash to sit and soak up that flavor for at least 30 minutes prior to grilling.
When the veggies are good and marinated, preheat the grill to 450 degrees F.
Place the corn out (still in the foil) onto the grill and allow to cook for 10 minutes.
Once the corn has cooked for a while, place the marinated zucchini slices out onto the grill along with it for about another 10 minutes; flipping halfway through.
When the corn and the squash is cooked and tender, remove from the grill and allow to cool slightly before cutting the corn kernels fromt he cobs; set aside.
Set the naan out, giving each a light brush of the leftover marinade.
Top each with 2 Tbsp. of pizza sauce, the veggies divided evenly, and about 1/4 C. of shredded cheese.
Place the pizzas out onto the grill and allow to cook for about 10 minutes or until the cheese is melted.
Once done, remove the pizzas from the grill, slice, and serve right away!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Egg Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
