West Coast Grilled Vegetable Pizza
Fire up your taste buds with this West Coast Grilled Vegetable Pizza, a vibrant and smoky twist on a classic favorite! Perfectly charred red bell peppers, zucchini, and red onions come together with tender baby spinach, creamy fresh mozzarella, and a drizzle of balsamic glaze to create a flavor-packed pie. The pizza dough, enhanced with garlic powder and dried oregano, is grilled to golden perfection, delivering a crispy, smoky crust that’s impossible to resist. Topped with fresh basil for a burst of herbal aroma, this pizza is a celebration of fresh, wholesome ingredients. Quick and easy to prepare in just 40 minutes, it’s the ultimate dish for a summer cookout or a casual weeknight dinner. Whether you’re a pizza lover or a veggie enthusiast, this recipe promises a slice of the West Coast in every bite!
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Recipe Information
Ingredients
- 1 ball (about 12 ounces) pizza dough
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 medium zucchini
- 1 small red onion
- 1 cup baby spinach
- 8 ounces fresh mozzarella cheese
- 2 tablespoons balsamic glaze
- 0.5 teaspoons garlic powder
- 0.5 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 0.25 cup fresh basil leaves
Instructions
Preheat your grill to medium-high heat (about 400°F). If using an indoor grill pan, preheat it over medium-high heat.
Slice the red bell pepper into wide strips, the zucchini into 1/4-inch-thick rounds, and the red onion into 1/2-inch thick rings.
Brush the vegetables with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper.
Grill the vegetables for 2-3 minutes per side or until they have nice grill marks and are slightly tender. Remove them from the grill and let them cool slightly before chopping into bite-sized pieces.
Lightly flour your work surface with 2 tablespoons of flour. Roll out the pizza dough into a 12-inch circle.
Sprinkle 2 tablespoons of cornmeal onto a pizza stone or baking sheet, then transfer the rolled-out dough onto the prepared surface.
Brush the top of the dough with 2 tablespoons of olive oil, then sprinkle evenly with garlic powder, dried oregano, remaining salt, and black pepper.
Spread the grilled vegetables and baby spinach evenly over the dough. Tear the mozzarella into small pieces and scatter them over the top.
Carefully transfer the pizza to the grill using a pizza peel or the back of a baking sheet. Close the lid and grill for 12-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the grill and let it rest for 5 minutes. Drizzle with balsamic glaze and scatter the fresh basil leaves over the top before slicing and serving.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 450 mg | 10% | |
*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.
