Best Grilled Veggie Pizza Recipes

GRILLED FLATBREAD VEGGIE PIZZA

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

GARDEN-FRESH GRILLED VEGGIE PIZZA

Steps:

• Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

GRILLED VEGGIE PIZZA

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

GRILLED GARDEN VEGGIE PIZZA

Steps:

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

GRILLED VEGGIE FRENCH BREAD PIZZA

Steps:

• Heat up your grill. I used a George Foreman grill. If you do not have a grill, you can use a hot skillet.
• Put your veggies in a bowl. Add olive oil, salt and pepper. Toss to coat.
• Put veggies on hot grill until they're nice and carmelized.
• Put your French bread in the oven until it's crispy on the outside.
• Slice your French bread in half. Place your olives on the bread and top with Mozzarela cheese. Put under the broiler until the cheese melts.
• Top with veggie mix.
• Enjoy.
• Feel free to customize by adding tomato sauce or a different mix of veggies, etc.

GARDEN-FRESH GRILLED VEGGIE PIZZA

Steps:

• Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
• Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese.
• Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.

GRILLED VEGGIE SAUSAGE PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, oil, salt, garlic salt, oregano and 1-1/2 cups flour. Stir in enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes. , Wrap foil over the outside bottom of two 12-in. pizza pans; grease pans and set aside. In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans; build up edges slightly., Spread pizza sauce over crusts; sprinkle with sausage, cheese, mushrooms and peppers. Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted.

GRILLED VEGGIE SAUSAGE PIZZA

Steps:

• In the Kitchen Aide mixing bowl, dissolve yeast in warm water and let it stand for 5-10 minutes or until it foams.
• Add the sugar, oil, salt, garlic salt, oregano and 1 1/2 cups flour.
• Using the dough hook at speed 1 or 2, knead dough, adding in enough of the remaining flour to form a soft dough.
• Knead the dough until it becomes smooth and elastic, about 6-8 minutes.
• Before transferring to a greased bowl and turning once to grease the top, give the dough 3-4 kneads by hand.
• Cover and let rise in a warm place for 30-40 minutes.
• Wrap foil over the outside bottom of two 12-in-pizza pans. (We used a large pizza pan).
• Grease pans, dust with cornmeal and set aside.
• In a skillet, cook sausage over medium heat until no longer pink.
• Drain on paper towels and set aside.
• Divide dough in half if using the 2 small pizza pans.
• Spread the dough over the surfast of each pan. (I use a rolling pin to get it as close to the edge as possible then spread it further with my hand.).
• Build up edges slightly.
• Spread pizza sauce over crusts.
• Sprinkle with sausage, cheese, mushrooms, peppers, and onions.
• Grill, covered, over medium heat for 15-20 minutes or until bottom of crust is browned and cheese is melted. (If you go to much over the 20 minutes the bottom of the pizza will burn. Try not to lift the lid any more than you have to).

GRILLED SUMMER VEGGIE PIZZA

Steps:

• Combine rolls together. On a floured pizza peel or cutting board press dough into an 8-10-inch circle. Slide dough onto a grill heated to medium heat (350°-450°). Close lid and grill 2-3 minutes. Remove from grill and turn grill side up. Top with crushed tomatoes, grated cheese, sausage, squash, zucchini and grape tomatoes. Sprinkle with sea salt and fresh pepper. Return to grill. Close lid and grill an additional 3-5 minutes until cheese is melted and dough is cooked.