For this ingenious, one-pan recipe, first brown one side of pizza dough in a skillet on the stove, and slide it out and use the pan for the vegetable topping. Then return the dough to the pan toasted side up, add the toppings, and pop the pizza in the oven to finish cooking.
Chef Michael Chiarello likes to make his salad-topped pizza recipe over a wood fire on a grill in a homemade firepit, but we’ve found it cooks nicely on a regular gas grill, too.
Homemade cream cheese and masa dough and a colorful assortment of roasted vegetables make this special recipe totally worth your time when you have a few hours to enjoy in the kitchen.