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+ servings

Grilled Veggie Pizza

Servings 6 -8 pieces
Author Melissa Sperka


  • 1 medium zucchini yellow squash, red pepper, yellow pepper and purple onion
  • olive oil
  • garlic salt and black pepper to taste
  • 1 [11.0 or 13.8 oz] refrigerated pizza dough or 1 lb homemade dough
  • 2/3 cup prepared pizza sauce divided
  • 1 1/2 cups shredded Italian blend cheese divided
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tsp dry Italian seasoning
  • 1 tsp chopped parsley


  • Preheat the oven to 425°F.
  • Line a baking sheet with parchment paper.
  • Cut the squash and zucchini into 1/2 inch pieces.
  • Slice the peppers and quarter the onion. Drizzle with olive oil and season with garlic salt and black pepper to taste.
  • Grill the vegetables on medium high heat for about 15 minutes or until tender.
  • After grilling, cut the squash and zucchini slices into quarters, then allow them to cool slightly while you prepare the crust.
  • Unroll the pizza crust onto the baking sheet and form it into an 8 x 13 inch rectangle.
  • Spread half of the pizza sauce over the crust.
  • Sprinkle with half of the shredded cheese, then season with the red pepper flakes and Italian seasoning.
  • Arrange the veggies over the sauce then drizzle the remaining sauce on top.
  • Sprinkle with parsley and the remaining shredded and Parmesan cheeses.
  • Bake for 15 minutes until golden.
  • Serve hot.


For a time saver, the vegetables can be grilled earlier in the day, and refrigerated until you're ready to prepare the pizza.