Grilled Vegetable Pizza
Savor the vibrant flavors of summer with this Grilled Vegetable Pizza, a delightful combination of smoky, charred veggies and gooey, melted mozzarella atop a perfectly golden crust. This easy-to-make recipe features a medley of fresh zucchini, red bell peppers, red onions, and cherry tomatoes, all grilled to perfection and layered over a rich tomato sauce. Sprinkled with dried oregano and finished with fragrant fresh basil leaves, this pizza bursts with Mediterranean-inspired goodness. Perfect for pizza night or a crowd-pleasing appetizer, it comes together in just 35 minutes and offers a healthier twist to traditional pizza. Serve it hot and enjoy a slice of savory perfection that’s loaded with garden-fresh veggies and bold, irresistible flavors.
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Recipe Information
Ingredients
- 1 ball (about 12-16 oz) Pizza dough
- 0.5 cup Tomato sauce
- 1 cup (shredded) Mozzarella cheese
- 1 small (sliced into thin rounds) Zucchini
- 1 (sliced into strips) Red bell pepper
- 1 small (sliced into rings) Red onion
- 1 cup (halved) Cherry tomatoes
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Dried oregano
- 0.25 cup (for garnish) Fresh basil leaves
- 2 tablespoons (for rolling dough) All-purpose flour
Instructions
Preheat a grill (or grill pan) to medium-high heat.
In a bowl, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
Grill the vegetables for about 3-4 minutes on each side until tender and lightly charred. Remove them and set aside.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour a clean countertop and roll out the pizza dough into a 12-inch circle.
Transfer the dough to a sheet of parchment paper to make it easier to move.
Spread the tomato sauce evenly over the pizza dough, leaving about 1/2 inch around the edges as the crust.
Sprinkle the shredded mozzarella cheese over the sauce.
Arrange the grilled vegetables on top of the cheese, distributing them evenly.
Sprinkle dried oregano over the vegetables for added flavor.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
Remove the pizza from the oven and let it cool for 2-3 minutes.
Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 74 mg | 24% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 15.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 928 mg | 71% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
