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Grilled Vegetable Pizza

Enjoy the vegetables of summer. Enjoy the outdoor grill. Enjoy this pizza with minimum preparation time inside and maximum flavor and fun outside.

Makes 2 12 to 14-inch pizzas or 8 to 10 mini pizzas


One recipe Quick Yeast Dough for Pizza


1 small eggplant cut into 1/2 inch thick rounds

1 small zucchini cut into 3/4 inch thick rounds

1 sweet red bell pepper, seeded and cut into quarters horizontally

1 large onion, peeled and cut into 1/4 inch thick rings

1 small fennel bulb, cut into 1/4 inch thick vertical wedges

2 tablespoons lemon juice

2 tablespoons lemon flavored extra virgin olive oil

1/2 cup shredded provolone cheese

1 tablespoon dried oregano

Coarse sea salt


Divide the dough in half and flatten each piece into a 12 to 14-inch round.  Place each round on a cornmeal lined pizza paddle or rimless baking sheet.  Set aside.
Preheat the grill to 450°F.
Toss all the vegetables in a bowl with the lemon juice and olive oil.  Place them on a grill plate and grill them until they soften and are a little charred looking.  Remove from the grill and set aside.

Working with one round of dough at a time, slide them onto the grill top and cook just until the bottom starts to color and take on parallel grill marks.  Turn them over with a metal spatula and divide and add the grilled vegetables over the top.  Sprinkle on half the cheese and cook until the cheese melts.  Remove the pizza form the grill with a pizza paddle or large spatula.  Sprinkle with oregano and coarse salt.

Slice, serve, and enjoy.

Note:  You may make individual pizzas by dividing the dough into 8 to 10 pieces, flattening each and cooking as for the larger ones.

This recipe is featured on show 2126 – Pizza on the Grill.


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