Grilled Veggie Grilled Pizza Recipe
Without a doubt, parties and gatherings are more fun when pizza is involved. We love the dough, the cheese, and all the toppings. It's great for people of all ages, for small and big groups, and is something we enjoy eating year-round. It's fun to have pizza night at home, and when the weather is stunning, grilling your pizza is a great option.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for grilled veggie pizza, which has you grilling your dough and veggies side-by-side. "I am 100% Italian so I have always loved pizza in all forms, but this grilled veggie pizza is my absolute favorite, and I make it year-round. It has a Mediterranean flair loaded with flavor, and is actually packed with nutrients from the wide variety of veggies included." It's a solid meal on its own, but pairs nicely with a simple green salad, if you want to round out your meal.
Gather the ingredients for the grilled veggie pizza
To make this recipe, you're going to need several items from the produce section. Grab some Chinese eggplant, zucchini, red pepper, red onion, garlic, mushrooms, grape tomatoes, and fresh basil. You'll need some pizza dough, and Hahn says you usually can find this in the bakery section at most grocery stores. "If you want to make your crust on the thicker side, buy 2 balls of dough, and combine them," Hahn shares.
You'll also need a little bit of avocado oil, salt, pepper, herbs de Provence, and red pepper flakes. "I usually make my own herbs de Provence. It is a simple combination of spices, and handy to have on hand," Hahn remarks. Lastly, you'll need mozzarella cheese, marinated artichoke hearts, and some prepared pesto. If you want to enhance the Mediterranean flavors, you can optionally add in Kalamata olives, or sun-dried tomatoes.
Prepare the dough
First things first, heat up the grill to 450 F. Set your pizza dough ball on a piece of parchment, and top it with another piece of parchment paper. Roll out the dough with a rolling pin into whatever shape you want your pizza to be.
Remove the top piece of parchment paper, and brush it with 1 tablespoon of oil. When the grill is fully heated, put the dough directly on the grates, dough side down, and peel away the parchment paper that is now on top. Cook it for about 5 minutes until the edges are starting to brown. If you look on the underside, you should see grill marks. Carefully flip the dough, and cook the other side for another 5 minutes.
Prepare the veggies
In a large bowl, combine the sliced eggplant, sliced zucchini, sliced red pepper, sliced red onion, minced garlic, sliced mushrooms, and halved tomatoes. Toss in the remaining 1 tablespoon of oil, herbs de Provence, salt, and pepper. Pour this mixture into a grill basket, and place it on the grill. The veggies will cook for about 15 minutes, but make sure you stir them frequently. Once cooked, put them back in the original bowl, and add in the artichoke hearts. If you are using Kalamata olives and sun-dried tomatoes, add those in as well.
Assemble the pizza, and serve
Once the pizza crust has browned, layer the pesto and cheese on the crust, and put it back on the grill for about 4 minutes, until the cheese has melted. Hahn says, "You can use red sauce here instead of the pesto, and it makes for a great combination as well. Additionally, you can omit cheese, or use vegan cheese if you prefer."
Now, take the crust off the grill, and put it on a large board or platter that you plan to serve it on. Add the hot vegetable mixture on top, and sprinkle sliced fresh basil and red pepper flakes on top. Your grilled veggie grilled pizza is ready to serve. Move over burgers — there is a new menu item in town for our summer barbecues.
- 15 ounces pizza dough
- 2 tablespoons avocado oil, divided
- ½ Chinese eggplant, sliced into rounds
- ½ zucchini, sliced into half-moons
- 1 red pepper, sliced
- ½ red onion, sliced
- 5 garlic cloves, minced
- 8 ounces mushrooms sliced
- ½ cup grape tomatoes halved
- 1 teaspoon herbs de Provence
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup marinated artichoke hearts
- 1 cup pesto
- 1 cup mozzarella cheese
- ¼ cup fresh basil, sliced
- ½ teaspoon red pepper flakes
- kalamata olives, sliced
- sun-dried tomatoes, sliced
- Preheat grill to 450 F. Place the pizza dough on a piece of parchment paper, and top with another piece of parchment. Roll the dough out into your desired shape.
- Remove the top piece of paper, and brush it with 1 tablespoon of oil. When the grill is hot, flip the pizza dough onto the grill, and peel away the parchment paper that is now in top.
- Cook it for about 5 minutes on the first side, until the edges are browning and there are grill marks. Flip the dough, and cook for 5 minutes on the other side.
- In a large bowl, combine the eggplant, zucchini, red pepper, red onion, garlic, mushrooms, and tomatoes. Add the remaining 1 tablespoon of oil, herbs de Provence, salt, and pepper. Toss to combine.
- Pour this into a grill pan, and place it on the grill alongside the pizza. Cook for about 15 minutes, stirring frequently.
- When done, put the veggies back in the same bowl, and add the artichoke hearts. If you are using the olives and sun-dried tomatoes, add those in.
- Add the pesto to the cooked crust, and layer on the cheese. Cook on the grill for about 4 to 6 minutes, until the cheese is melted.
- Put the pizza crust on a board or platter, and top with the hot vegetable mixture. Add fresh basil and red pepper flakes, then the pizza is ready to slice and serve.
| Calories per Serving | 911 |
| Total Fat | 55.5 g |
| Saturated Fat | 14.8 g |
| Trans Fat | 0.8 g |
| Cholesterol | 63.2 mg |
| Total Carbohydrates | 76.9 g |
| Dietary Fiber | 10.5 g |
| Total Sugars | 9.3 g |
| Sodium | 2,041.5 mg |
| Protein | 32.2 g |
