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Very Veggie Summer Grilled Pizza

Karen’s Very Veggie Grilled Summer Pizza

Summer is a Wonderful Time to Grill Pizza! All Vegetables Have Local-Picked Flavor.
My simple pizza dough recipe is easy to work with and gets blackened on the grill. 

Very Veggie Summer Grilled Pizza
Very Veggie Summer Grilled Pizza, oh my ~ what color!

Use VEGGIES you like… I have used a mix of: Fairy Tale Eggplant (the little guys), Zephyr Zucchini, Yellow Pattypan Squash, Red Onion, Red, Orange & Purple Peppers, Fresh Corn and Garlic.

Very Veggie Summer Grilled Pizza on a vintage wood board
Very Veggie Summer Grilled Pizza on a vintage wood board – Cut into wedges and eat up! (reheats well too!)

THE TRICK IS: Cook the pizza dough first, on one side, on the outdoor grill over high heatThen take off heat, grilled side up, add your sauce, veggie toppings and cheese – return the pizza to the grill (the grill has been turned down to low heat) and cook until the cheese is bubbly and melted…. ready to cut into wedges and enjoy!

Vegetables for Very Veggie Summer Grilled Pizza
Vegetables for Very Veggie Summer Grilled Pizza
The Vegetables used for the Grilled Summer Veggie Pizza
The Vegetables used for the Grilled Summer Veggie Pizza
Karen's Perfect Pizza Dough - rises high, ready to push down and shape
Karen’s Perfect Pizza Dough – rises high, ready to push down and shape. An easy dough to work with!
Two shaped pizza doughs oiled, on a foil sheet pan, ready to be inverted on the the hot outdoor grill
Two shaped pizza doughs oiled, on a foil sheet pan, ready to be inverted on the the hot outdoor grill

Why oil the pizza dough?
The dough is simply inverted onto the outdoor grill, falls right off the pan… whew!

Grilling pizza outdoors creates a crispy pizza with a smokey flavor. No pizza stone needed – oil your grates, and use my method to invert the rounds of stretched dough onto the hot grill. In a few minutes, strong grill lines will be achieved underneath, and the dough will beautifully bubble and lighten.
The pizza dough is grilled; flip over (grill marks up) add sauce and layer with veggies
The pizza dough is grilled; flip over (grill marks up) add sauce and layer with veggies
Top the veggies with you favorite cheeses - I love adding fresh oregano and a few inches of hot chili flakesThe finished pie - top with plenty of basil leaves
Top the veggies with you favorite cheeses – I love adding fresh oregano and a few inches of hot chili flakes. The finished pie – top with plenty of basil leaves
Karen's Grilled Summer Veggie Pizza close-up
Karen’s Grilled Summer Veggie Pizza close-up ~ Colorful with a good dose of vegetables!

I absolutely love the art of making pizza at home!
I can be creative with ingredients I have on hand, and rarely make two exactly the same.
Making the dough from scratch is enjoyable ~ I usually do by hand because I like the experience of getting my hands into-it, kneading the ball until firm and glossy. The big payoff happens, as you see the dough rise – in about 1 1/2 hours it’s fully risen, ready to punch down and shape.
The big question is how much garlic I will add to the top… raw garlic or cooked sliced cloves??
And – the cheeses… they do not need to be all mozzarella!! I love some melty cheeses (goat, edam, gouda) and some firmer ones (reggiano, pecorino, aged gouda.

Serve the pizza with a simple salad including Heirloom Tomatoes
Serve the pizza with a simple salad including Heirloom Tomatoes

Make your own masterpiece pizza outdoors on the grill (can adapt to indoor oven too) – well worth your effort!
Karen

Also see another Grilled Pizza Recipe: Grilled Pizza with Raw Garden Tomato Sauce

Grilled Pizza with Raw Garden Tomato Sauce
Grilled Pizza with Raw Garden Tomato Sauce

Other Pizzas to Try: easy
Garlic Garlic Pizza!
Karen’s Shaved Asparagus White Pizza
On the Grill: Zucchini Crusted Pizza
Portobello Mushroom Pizzas with Crispy Kale Ribbons
Karen’s Perfect Pizza Dough 

Enjoy the outdoors while you grill some awesome pizza!
Karen

Very Veggie Summer Grilled Pizza

Karen's Very Veggie Grilled Summer Pizza

Summer is a Wonderful Time to Grill Pizza! All Vegetables Have Local-Picked Flavor.My simple pizza dough recipe is easy to work with and gets blackened on the grill. 
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Servings: 6 2, 11" pizzas
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Ingredients

  • 14 ounces Karen's Perfect Pizza Dough
  • 1 tablespoon extra virgin olive oil
  • 10 small fairy tale eggplant*
  • 2/3 cups colorful peppers thinly sliced; I use red, purple and orange
  • 1 medium yellow pattypan 1/2" cubes
  • 1 medium Zephyr Squash (striped) cuped (or your favorite zucchini)
  • 1 small red onion
  • 1 cup marinara sauce
  • 1 1/2 cups cheese I use a combination of mozzarella & edam cheeses
  • t teaspoons fresh garlic (optional) coarsely chopped
  • 2 teaspoons fresh oregano leaves optional, but I love!
  • 1/4 teaspoon chili flakes if you like a bit spicy

Instructions

  • Make Karen's Perfect Pizza Dough. Punch down the dough. Cut dough into 4 even pieces and shape into rounds. Wrap 2 for another day (freezes get.)
    Flour your work surface, stretch the dough into 11″ rounds.
  • Wash and dry the veggies you plan to use. Of the one's I chose - I cooked the eggplant, pattypan squash and zephyr squash, and left the red onion and peppers raw.
  • Preheat the grill to high heat. Brush the clean grates with a little neutral oil.
    Line a large tray with aluminum foil, and brush with oil. Add the dough rounds to the tray, brush the tops of dough with oil.
  • When the grill is ready, (mine reached 450 degrees) bring the trays over, lift the dough off the tray, and flip each over – adding each to a portion of the grill. Close the grill, and let strong grill marks form, about 5 minutes. Turn over with tongs – turn the grill DOWN to low heat.
  • Remove the pizzas to your tray, grilled side UP. Portion marinara sauce to each pizza. Portion vegetables on top. Scatter cheese over veggies. Add raw garlic, oregano and hot pepper flakes.
    Place pizza back on the grill that has now cooled off to a low heat. Add the pizza, close the grill and cook until golden on the bottom and the cheese is melted and bubbly.
  • Bring pizzas indoors and cut into wedges with a pizza cutter or serrated knife and enjoy! Extra pizza can be refrigerated for 2 days or can be frozen.

Notes

*Fairy tale Eggplant: The eggplant “Fairy Tale” is a lovely mini eggplant, only 3-4 inches (10 cm.) long. The fruit (classified as) is sweet, without any bitterness, and it has few seeds. Substitute Japanese eggplant. Found at Farmers' Markets and better grocers. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See: Karen's Perfect Pizza Dough Recipe
COURSE: Appetizer, First Course & Sides, Main Course
CUISINE: American, Italian
KEYWORDS: grilled pizza, grilled veggie pizza, perfect pizza dough
Nutrition Facts
Karen's Very Veggie Grilled Summer Pizza
Amount per Serving
Calories
428
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
1
mg
0
%
Sodium
 
731
mg
32
%
Potassium
 
1330
mg
38
%
Carbohydrates
 
80
g
27
%
Fiber
 
15
g
63
%
Sugar
 
20
g
22
%
Protein
 
11
g
22
%
Vitamin A
 
980
IU
20
%
Vitamin C
 
45
mg
55
%
Calcium
 
84
mg
8
%
Iron
 
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.

Very Veggie Summer Grilled Pizza

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