Grilled Vegetable Pizza

Cooking a pizza on the grill is a great way to add some smoky flavor, reminiscent of classic Neapolitan pizzas cooked in wood-burning ovens. This grilled vegetable pizza captures that taste while celebrating the haul from your garden or a recent trip to the farmers market.

The vegetables are grilled before topping the pizza to bring out smoky, sweet and caramelized flavors—and, of course, a robust char. Combined with a tangy pizza sauce and melty, gooey cheese, this is one grilled vegetable recipe that’s primed to become a summer staple. But don’t take my word for it—treat yourself, and anyone else who’s over, to a perfectly crisp and cheesy bite of what summer has to offer.

Grilled Vegetable Pizza Ingredients

• Mushrooms
• Zucchini
• Sweet yellow pepper
• Sweet red pepper
• Onion
• White wine vinegar
• Water
• Olive oil
• Basil
• Salt
• Pepper
• Prebaked pizza crust
• Pizza sauce
• Tomatoes
• Mozzarella cheese

Directions

Step 1: Grill the veggies

In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, olive oil and seasonings. Toss to coat evenly. Transfer the vegetables to a grill wok or basket and place on the grill over medium heat. Grill the veggies, covered, for 8 to 10 minutes or until tender, stirring once.

Editor’s Tip: 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. If you’d like to incorporate veggies into your grilling lineup more often, a grill wok or basket may be a good grill accessory to pick up in the future.

Step 2: Grill the pizza

Prepare the grill for indirect cooking. Brush the bottom of the pizza crust with olive oil. Flip it over and spread on the pizza sauce. Top with grilled vegetables, tomatoes and cheese. Place the pizza on the grill rack over indirect medium heat and cover the grill. Cook the pizza for 10 to 12 minutes or until the edges are lightly browned and the cheese is melted. Rotate the pizza halfway through cooking to ensure an evenly browned crust. Remove the pizza, slice and enjoy.

Editor’s Tip: The difference between direct vs. indirect cooking is where the food sits in relation to the heat. In this instance, you don’t want to put the pizza right over the heat to avoid burning the crust before the whole pizza is warmed through.

How to Store Grilled Vegetable Pizza

Leftover grilled veggie pizza can be stored in the refrigerator for three to four days and reheated in a 350°F oven for five to seven minutes. Leftovers can also be frozen by wrapping them in storage wrap, then foil, and placing them in a freezer-safe container or resealable bag in the freezer for up to four months.

Grilled Vegetable Pizza Tips

Is gas or charcoal better for making grilled veggie pizzas?

That depends—if gas is all you have, then that’s the best choice. If you have options, then choose what works best for your situation. A charcoal grill will produce a smokier flavor from the hot charcoals, while a gas grill will allow you to more accurately control the temperature. If you’re using a gas grill, you can give the pizza some additional smoky flavor by wrapping some wood chips in aluminum foil, poking a few holes in it and placing it over the heat. Pellet grills and ceramic kamado-style grills are also terrific options for making grilled pizzas.

Can I cook veggie pizza in the oven?

Yes, veggie pizzas can definitely be baked in the oven on a sheet pan or pizza stone. If using the oven, heat the oven to 450° and cook the pizza for 10 to 12 minutes or until the cheese is melted and the crust is browned.

Can grilled veggie pizza be made gluten-free?

Absolutely! Making veggie pizzas gluten-free is a cinch—just swap in a gluten-free crust option. There are plenty of excellent ready-made, gluten-free and cauliflower pizza crusts available on the market today. Additionally, if you’re feeling ambitious, we have terrific recipes for healthy homemade cauliflower crusts and gluten-free pizza crusts that are simple to make and better than prepackaged versions.