Grilled vegetables are a delicious topping for pizza and a terrific substitute for those fat laden meat toppings… I can hear the gasps now.. what no meat??
That’s right… no meat… just grilled vegetables full of flavor. Trust me.. I love meat toppings on pizza as much as the next person… but I also love veggies… and sometimes a change of pace is what you need… so try it… you’ll love it!
You can grill any vegetables you like… and do it by any method you prefer. You can put the veggies on skewers or in a grill pan… either way .. should work just fine.
I cut my veggies a little smaller for this … It’s just easier to cut the pizza with smaller pieces.
When I grill them.. and I’ve done both methods mentioned… I either baste them with olive oil and sprinkle with Italian seasoning and garlic powder… or… put them all in a bowl and drizzle a little olive oil on them.. sprinkle with Italian seasoning and a little garlic powder…toss them to coat them evenly.
Since these will be toppings on a pizza in a hot oven… I grill them a bit less than usual.. so they are just a little less soft.
Leftovers work well with this … I make grilled vegetables as a side for a meal and make enough for leftovers so I have a quick topping for pizza a night or two later.
Grill them when the grill is hot for about 5 to 10 minutes… different veggies cook faster than others.
I listed the shredded cheese as 1-2 cups… I use a quantity somewhere in between … it’s personal preference about how much to use.
Don't you wish you could eat it right off the page?... This was taken just before we devoured it..
Recipe: Grilled Vegetable Pizza
All you need:
Grilled vegetables… suggestions:
Red, green and/or yellow peppers
Baby Portobello mushrooms
Shredded Italian Six cheese blend
3-4 tablespoons pesto
Sliced Plum (Roma) tomatoes
Pizza dough, homemade or store bought
All you have to do:
Preheat the oven to 450 degrees OR follow the instructions on the Pizza dough package.
Spread the dough on a lightly greased pan.
Spread the pesto evenly over the dough, leaving a small border around the edge.
Layer the grilled vegetables over the pesto. Then layer the sliced tomatoes over the vegetables.
Sprinkle the cheese evenly over the vegetables and tomatoes.
Bake for about 15-18 minutes or until the crust is golden and the cheese has melted.
Remove from the oven and allow the pizza to stand for about 5 minutes before cutting.
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