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Grilled Veggie Pizza Recipe

Grilled Veggie Pizza Recipe

I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD:6 servings

Ingredients

  • 8 small fresh mushrooms, halved
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small sweet yellow pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 small onion, sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 4 teaspoons olive oil, divided
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 1 can (8 ounces) pizza sauce
  • 2 small tomatoes, chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.
  • 2. Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust. Yield: 6 servings.

Nutritional Facts

1 slice: 274 calories, 11g fat (5g saturated fat), 22mg cholesterol, 634mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 17g protein Diabetic Exchanges:2 starch, 2 medium-fat meat, 1 vegetable

Reviews for Grilled Veggie Pizza

Sort By :
MY REVIEW
Reviewed Jun. 1, 2016

"Delicious recipe. I didn't have any white wine vinegar on hand so used balsamic. Also used less cheese since I thought Iit called for too much. Even with the changes it was still delicious. My family devoured it."

MY REVIEW
Reviewed Apr. 7, 2013

"This was very very good. I actually used a locally made cheese that is sort of a taste between mozzarella and provolone. Next time I make it I would probably either season the veggies a little more or maybe use a red wine or balsamic vinegar."

MY REVIEW
Reviewed Sep. 30, 2010

"I forgot to say...I made my own pizza dough, so that might have made a difference in the time the veggies needed."

MY REVIEW
Reviewed Sep. 30, 2010

"My family wasn't too excited when they heard "no meat," but every single one of them ended up loving it!

The only thing I did differently (because I didn't have a grill wok or basket) was, after combining the first veggies/seasonings/liquids, I took out the zucchini and grilled them directly on the grill bars for 6-8 minutes. The rest of the veggies were soft enough to be perfectly done when the pizza was done."

MY REVIEW
Reviewed Aug. 30, 2010

"THis is absolutely D-LISH. Even my husband, "the meat eater", loved this pizza."

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.