Tahlequah Daily Press

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October 27, 2013

BBQ My Way: Fall veggie pizza

At the risk of being perceived as a middle-aged guy trying to be cool, all I can say is this: OMG! This fall veggie pizza is so good.

If you want to try something totally different, keep reading. Whether you’re grilling with charcoal or gas, or baking in the oven, it doesn't matter. You will love this. We did this over charcoal, but I will cover the other cooking methods as well.

Here are the veggies you need: Fresh beets, butternut squash, carrots and fennel. Cut just a few slices of each, enough to cover a medium pizza, the size you would buy in the frozen section of the supermarket.

Cut all veggies into slices roughly ¼ (or thinner) inches thick. With the carrots, cut lengthwise or else the pieces will fall through the grill. With the squash, you will need to halve it and scoop out the seeds. Then peel it and slice it. Be careful with the squash. That’s an injury zone for sure.

Brush with olive oil and add salt and pepper on both sides of all veggies. If you are grilling, set up your grill with indirect heat (one half of the grill has no flame) and place the veggies on the side not directly over the heat. Close the lid and allow to roast for 20 to 30 minutes. If you are doing this in an oven, roast on a cookie sheet at 375 degrees for the same amount of time, although you are really missing some great flavor by not grilling them.

If you are grilling, after 20 minutes or so, move the veggies over the direct flame. Grill to create those beautiful grill marks and add some texture. It shouldn't talk long at all, no more than 5 minutes total.

We used homemade whole wheat crust for this pizza. There are some great recipes online. You can also use the precooked crusts available in the stores. If you are using homemade crust, spread the dough out on a pizza stone that has been rubbed with olive oil. If you are using a precooked crust, place it on a pizza stone.

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