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Yield: 2 servings

1 large portobello mushroom, sliced
1 cup cherry tomatoes, halved
1 cup bite-size asparagus pieces
1 cup bite-size brocolli florets
1/4 cup chopped red onion
1 tbsp olive oil
2 ounces refrigerated pizza crust
1/4 cup pesto
1/4 cup crumbled Gorgonzola or blue cheese
1/4 cup fontina cheese, cubed

Preheat an outdoor grill for high heat.
Place the mushrooms, tomatoes, asparagus, broccoli and onion in a grill pan, and brush with 2 tbsp olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tbsp olive oil.
Bake on preheated, covered grill until browned, turning once, about3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.