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 intoinch thick rounds
  • 1 small zucchini cut intoinch thick rounds
  • 1 sweet red bell pepper, seeded and cut into quarters horizontally
  • 1 large onion, peeled and cut intoinch thick rings
  • 1 small fennel bulb, cut intoinch 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
  • Ingredients


  1. 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.
  3. Preheat the grill to 450°F.
  5. 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.
  6. 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.
  7. Slice, serve, and enjoy.
  8. 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 was featured on Season 21 - Episode 2126.

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