Best 4 Grilled Veggie Pizza Recipes

Are you looking for a delicious and healthy pizza that's perfect for any occasion? Look no further than grilled veggie pizza! With its colorful array of roasted vegetables, melted cheese, and flavorful crust, this pizza is sure to be a hit with everyone at your table. Plus, it's a great way to get your daily dose of fruits and vegetables. In this article, we'll provide you with the best recipe for grilled veggie pizza, along with tips and tricks for making the perfect pizza every time.

Let's cook with our recipes!

GRILLED FLATBREAD VEGGIE PIZZA

Grilled Flatbread Veggie Pizza image

We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1 large green pepper, julienned
4 cups fresh baby spinach (about 4 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 naan flatbreads or 4 whole pita breads
2 tablespoons olive oil
1/4 cup prepared pesto
2 plum tomatoes, sliced
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

GRILLED VEGGIE PIZZA

Grilled Veggie Pizza image

I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

8 small fresh mushrooms, halved
1 small zucchini, cut into 1/4-inch slices
1 small sweet yellow pepper, sliced
1 small sweet red pepper, sliced
1 small onion, sliced
1 tablespoon white wine vinegar
1 tablespoon water
4 teaspoons olive oil, divided
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
1 can (8 ounces) pizza sauce
2 small tomatoes, chopped
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

GARDEN-FRESH GRILLED VEGGIE PIZZA

Garden-Fresh Grilled Veggie Pizza image

I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
3 medium tomatoes, cut into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/4-inch slices
1 small onion, cut crosswise into 1/2-inch slices
1 teaspoon coarsely ground pepper
1 prebaked 12-inch pizza crust
1/3 cup spreadable garden vegetable cream cheese
8 slices smoked provolone cheese, divided
1/2 cup minced fresh basil, divided
1/4 cup shredded carrots
1 tablespoon minced fresh oregano
1 teaspoon minced fresh thyme

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.

Nutrition Facts : Calories 395 calories, Fat 22g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 618mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

GRILLED GARDEN VEGGIE PIZZA

Grilled Garden Veggie Pizza image

Pile on the veggies-this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium red onion, cut crosswise into 1/2-inch slices
1 large sweet red pepper, halved, stemmed and seeded
1 small zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch thin whole wheat pizza crust
3 tablespoons jarred roasted minced garlic
2 cups shredded part-skim mozzarella cheese, divided
1/3 cup torn fresh basil

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.

Nutrition Facts : Calories 324 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

Tips:

For the perfect pizza crust, use a combination of bread flour and all-purpose flour. Bread flour has a higher protein content, which results in a chewier crust.
Don't overwork the dough. Overworking the dough will make it tough.
Let the dough rise in a warm place until it has doubled in size. This will help the dough develop flavor and become light and airy.
When grilling the pizza, use a well-oiled grill grate. This will prevent the dough from sticking.
Cook the pizza over medium heat. This will help the crust cook evenly without burning.
Top the pizza with your favorite toppings. Be creative and have fun!

Conclusion:

Grilled veggie 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 vegetables, and it is also a good source of fiber, vitamins, and minerals. Whether you are a vegetarian or meat-lover, grilled veggie pizza is a dish that everyone can enjoy.

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