Description
This grilled vegetable pizza features smoky, charred vegetables seasoned with herbs and olive oil, layered on a perfectly grilled crust spread with pesto, smoked gouda, and artichoke hearts. Cooked entirely on an outdoor grill, this pizza offers a vibrant, fresh twist on a classic favorite, perfect for summer gatherings or a flavorful weeknight meal.
Ingredients
Vegetables
- 1 small Chinese eggplant, sliced
- 1 zucchini, sliced
- 4 medium cremini mushrooms, trimmed and sliced
- 1 small red bell pepper, quartered and seeded
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 jarred artichoke hearts, halved
Seasoning and Oils
- 3 tablespoons olive oil, divided
- 1/2 teaspoon Herbes de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Pizza Components
- 1 lb pizza dough
- 1 cup pesto
- 1/2 cup smoked gouda cheese
- Fresh basil, torn (for garnish)
- Red pepper flakes (optional, for serving)
Instructions
- Prepare and season the vegetables: In a large bowl, toss together the sliced eggplant, zucchini, mushrooms, red bell pepper, red onion, cherry tomatoes, and 2 tablespoons of olive oil. Add the Herbes de Provence, kosher salt, and black pepper, then toss again to evenly coat and season.
- Grill the vegetables: Place the seasoned vegetables in an outdoor grill basket or roaster and set it over a hot grill on high heat. Cover and grill for about 8 minutes, stirring periodically to ensure even charring. Move faster-cooking vegetables to cooler parts of the grill or remove them if needed. Taste and adjust the seasoning with salt and pepper, then transfer the grilled vegetables back to the bowl.
- Prepare the grilled bell pepper: Remove the skin from the grilled bell pepper by rubbing it off with a paper towel; discard the skin. Slice the peeled bell pepper into strips and mix them back with the other grilled vegetables.
- Roll out the pizza dough: Roll out the pizza dough to approximately 14”x10” to fit your grill grid. Lightly brush or spray the grill grid with olive oil and place it on the grill over medium-high heat.
- Grill the pizza crust base: Lightly brush or spray the top of the dough with the remaining 1 tablespoon of olive oil. Fold the dough once toward you in half to make it easier to handle, then place it on the grill grid. Unfold the dough carefully and spread it flat on the grill. Cover and grill for about 2 minutes, or until the dough bubbles and the bottom becomes golden brown.
- Flip and top the pizza: Using tongs and a large spatula, carefully flip the dough over. Spread the pesto evenly on top, then layer with smoked gouda, the grilled vegetables, and halved artichoke hearts.
- Finish grilling the pizza: Cover the grill again and cook for another 2 minutes, or until the crust is golden on the bottom and the cheese has melted.
- Garnish and serve: Remove the pizza from the grill, sprinkle torn fresh basil leaves on top, and add red pepper flakes if desired. Slice and serve warm.
Notes
- Use a grill basket or roaster to prevent small vegetables from falling through the grill grates during cooking.
- If you don’t have smoked gouda, a mild smoked cheese or mozzarella can be substituted.
- Adjust grilling times slightly depending on your grill’s heat intensity and dough thickness.
- To enhance flavor, consider marinating vegetables in olive oil and herbs for 30 minutes before grilling.
- This pizza is best served fresh off the grill but can be reheated in an oven for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Method: Grilling
- Cuisine: Italian-American
