Grilled Veggie Pizza
Grilled Veggie Pizza makes a fun and healthy addition to pizza night with the family. Use farmstand seasonal vegetables for the toppings and toast it on the grill or in the oven for a family pleasing meal.
Cheesy Grilled Veggie Pizza
Sometimes a meatless meal like this grilled vegetable pizza is just what the doctor ordered. This pizza is loaded with flavorful, chargrilled vegetables that can easily be made in advance. This veggie pizza makes a delicious main dish or cut into smaller pieces it makes a fantastic appetizer a well. We love to change up our family pizza night with this pizza. It’s very filling and when paired with a wedge salad or Caesar salad meat lovers like my family are still satisfied!
Helpful Tips for Making Vegetable Pizza
- For a time saver, the vegetables can be grilled earlier in the day, and refrigerated until you’re ready to prepare the pizza.
- You can use refrigerated pizza dough or my homemade pizza dough when baking in the oven, depending on time allowance.
- Grill vegetables per recipe on a grill pan or foil. Brush bottom of crust with oil. Assemble toppings per the recipe using a 12 inch premade pizza crust. Oil grill grates, and preheat grill to medium. On indirect heat, grill assembled pizza for 10-12 minutes until the crust is toasted and the cheese has melted.
- You can use any flavor of cheese that you enjoy on this pizza.
- For a time saver, the vegetables can be grilled earlier in the day, and refrigerated until you’re ready to prepare the pizza.
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Grilled Veggie Pizza
Servings: 8 pieces
Calories: 258kcal
Ingredients
- 1 medium zucchini cut into 1/2 inch pieces
- 1 medium squash cut into 1/2 inch pieces
- 1 medium red bell pepper seeded and sliced
- 1 medium green bell pepper or poblano seeded and sliced
- 1 small red onion thinly sliced
- olive oil
- 1 tsp garlic salt
- 1/2` tsp black pepper
- 1 11.0 oz or 13.8 oz tube of refrigerated pizza dough OR 1 lb homemade dough
- 2/3 cup prepared pizza sauce divided
- 1 1/2 cups shredded mozzarella cheese divided
- 1/4 cup grated parmesan cheese
- 1/2 tsp red pepper flakes
- 1 tsp dry Italian seasoning
- 1 Tbsp chopped fresh parsley or basil optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place zucchini, squash, red pepper, green pepper and onion into a bowl. Drizzle with olive oil and season with garlic salt and black pepper.
- Preheat grill to medium-high. Oil grates. Place veggies on foil or in a grill pan and saute on medium-high heat for about 15 minutes or just until tender. Set aside to cool slightly.
- Unroll the pizza crust onto the baking sheet and form it into an 13 x 8 inch rectangle. Spread half of the pizza sauce over the crust.
- Sprinkle half of the shredded cheese, over sauce, season with the red pepper flakes and Italian seasoning.
- Arrange the veggies over the sauce then drizzle the remaining sauce over veggies. Sprinkle with reserved mozzarella cheese and Parmesan cheese.
- Bake for 15 minutes until golden.
- Cut into 8 squares, garnish with parsley and serve while hot.
Notes
- To make on the grill:
- Grill vegetables per recipe on a grill pan or foil. Brush bottom of crust with oil. Assemble toppings per the recipe using a 12 inch premade pizza crust. Oil grill grates, and preheat grill to medium. On indirect heat, grill assembled pizza for 10-12 minutes until the crust is toasted and the cheese has melted.
- For a time saver, the vegetables can be grilled earlier in the day, and refrigerated until you're ready to prepare the pizza.
Nutrition
Serving: 1piece | Calories: 258kcal | Carbohydrates: 40g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 871mg | Potassium: 537mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10776IU | Vitamin C: 46mg | Calcium: 198mg | Iron: 1mg
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