Grilled Veggie Pizza
Discover a vibrant grilled veggie pizza with fresh summer toppings, perfect for a family dinner or a summer gathering.
Equipment
- 1 grill preheated to medium-high
- 1 pizza stone optional, for even cooking
- 1 Mixing Bowl for dough preparation
- 1 Rolling Pin for shaping the dough
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
Toppings
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1/2 red onion sliced
- 1 cup cherry tomatoes halved
- 1 cup mozzarella cheese shredded
- 1/4 cup fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a mixing bowl, combine warm water and sugar, then sprinkle in yeast. Let it sit for 5 minutes until foamy. Add flour, olive oil, and salt. Knead until smooth, cover, and let rise until doubled.
- Preheat your grill to medium-high heat. If using a pizza stone, place it on the grill to heat up as well.
Grilling Vegetables
- Toss sliced vegetables in olive oil, salt, and pepper. Grill for 4-5 minutes on each side until tender and grill marks appear.
Assembling the Pizza
- Roll out the dough on a floured surface to your desired thickness. Lightly brush one side with olive oil.
- Place the dough, oil-side down, on the grill. Cook for 2-3 minutes until grill marks form, then flip.
- Quickly add grilled vegetables and mozzarella cheese. Close the grill lid and cook for another 3-5 minutes until the cheese melts.
- Remove the pizza from the grill. Let it rest for a few minutes, then top with fresh basil leaves before slicing.
Storage
- Wrap leftover pizza slices in aluminum foil and store in the refrigerator for up to 3 days. Reheat on the grill or in an oven.
Notes
Pro Tips: Use a pizza stone for even cooking. Ingredient Substitutions: Try goat cheese for a tangy twist. How to Serve: Pair with a fresh salad. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare dough in advance and refrigerate.