Best 3 Grilled Vegetable Pizza Recipes
**Grilled Vegetable Pizza: A Flavorful and Healthy Delight**
Savor the symphony of flavors with our delectable grilled vegetable pizza, where crisp crust meets an array of nature's bounty. This gourmet pizza features a medley of grilled vegetables, each kissed by the flames for a smoky, caramelized perfection. Roasted red peppers bring a sweet and smoky taste, while zucchini and eggplant add a tender and savory touch. Mushrooms add an earthy depth, and red onions provide a slight tang. Drizzled with a zesty homemade pesto and sprinkled with a blend of mozzarella and Parmesan cheeses, this pizza is a symphony of flavors that will tantalize your taste buds. Whether you're a vegetarian seeking a satisfying meal or a meat-lover looking for a lighter option, this grilled vegetable pizza is sure to impress. So, fire up your grill and embark on a culinary journey that celebrates the vibrant flavors of fresh vegetables.
**Additional Recipes:**
1. **Homemade Pesto:** Elevate your pizza experience with our aromatic homemade pesto. Fresh basil, pine nuts, Parmesan cheese, and olive oil come together in a vibrant green sauce that adds a burst of flavor to every bite.
2. **Zucchini and Mushroom Tart:** For a lighter and vegetarian-friendly option, try our zucchini and mushroom tart. Sautéed zucchini and mushrooms are enveloped in a creamy custard filling, nestled in a flaky crust. This elegant dish is perfect for a brunch or light lunch.
3. **Roasted Vegetable Skewers:** Create a colorful and flavorful appetizer or side dish with our roasted vegetable skewers. Cherry tomatoes, bell peppers, zucchini, and red onions are skewered and roasted to perfection. Drizzle them with a tangy balsamic glaze for an irresistible sweet and tangy treat.
4. **Grilled Vegetable Salad:** Keep it fresh and light with our grilled vegetable salad. Grilled zucchini, eggplant, and bell peppers are tossed with a zesty vinaigrette dressing, crumbled feta cheese, and a sprinkle of fresh herbs. This salad is a refreshing and healthy choice for a summer meal.
GRILLED VEGETABLE PIZZA
Steps:
- Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
- Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
- Store-bought Pizza dough can be used instead .
WEST COAST GRILLED VEGETABLE PIZZA
Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
- Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
- Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
- In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.
GRILLED VEGETABLE PIZZA
This recipe is adapted from one posted by Crisco Olive Oil. I changed it to make it more like one I get from a local pizza place....my guilty pleasure! I'm not good with making anything with "dough", so I use a pre-made pizza crust, but feel free to make your own!
Provided by breezermom
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Spray your cookie sheet lightly with no stick cooking spray.
- Combine the olive oil and minced garlic and brush onto both sides of the pizza crust.
- Place the pizza crust (not on the pan) on a medium hot grill for 1 to 2 minutes. Turn it over and cook another minute. Remove it to the cookie sheet.
- Sprinkle italian cheese blend over the crust, then top with the roasted garlic cloves, vegetables and olives. Top with the feta cheese. (you can reduce the amount of feta if you are not a huge feta fan).
- Place the crust back on the grill and close the cover and cook 4 to 6 minutes, or until the crust is browned and the cheeses are melted.
- Remove and sprinkle with your choice of chopped herbs.
Tips:
- Choose the right vegetables: Vegetables that hold their shape well when grilled, such as zucchini, eggplant, and bell peppers, are ideal for this recipe.
- Grill the vegetables properly: To get the best flavor and texture, grill the vegetables over medium-high heat until they are tender and slightly charred.
- Use a flavorful marinade: Marinating the vegetables before grilling adds extra flavor and helps to keep them moist.
- Don't overcrowd the grill: When grilling the vegetables, make sure to leave enough space between them so that they can cook evenly.
- Assemble the pizza carefully: When assembling the pizza, start with a thin layer of sauce, then add the grilled vegetables, cheese, and any other desired toppings.
- Bake the pizza until the cheese is melted and bubbly: When baking the pizza, keep an eye on it so that you can remove it from the oven as soon as the cheese is melted and bubbly.
Conclusion:
This grilled vegetable pizza is a delicious and healthy meal that can be enjoyed by people of all ages. It is a great way to use up leftover grilled vegetables, and it is also a great option for vegetarians and vegans. The pizza is also relatively easy to make, and it can be made in under an hour. So next time you are looking for a quick and easy meal, give this grilled vegetable pizza a try!
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