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Grilled Veggie Pizza

 Grilled Veggie Pizza
Excess summer bounty is perfect for this delightfully simple pizza. Grilling the veggies first brings out their sizzling flavors. “Also try it with a sprinkling of olives or pine nuts before adding the cheese.” —Susan Marshall, Colorado Springs, Colorado
6 ServingsPrep: 30 min. Bake: 10 min.


  • 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


  • 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.
  • 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

2 of 2

Grilled Veggie Pizza (continued)

Directions (continued)

  • or until edges are lightly browned and cheese is melted. Rotate
  • pizza halfway through cooking to ensure evenly browned crust.
  • Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 slice equals 274 calories, 11 g fat (5 g saturated fat), 22 mg cholesterol, 634 mg sodium, 30 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.