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Pesto Veggie Grilled Pizza
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Equipment:
Grill
pizza stone or grill pan
rolling pin
cutting board
knife
spatula
Cuisine Type: Italian
This Pesto Veggie Grilled Pizza is a delightful and vibrant dish that’s perfect for summer gatherings or a cozy night in. The combination of fresh vegetables and basil pesto creates a colorful, flavorful topping that pairs excellently with the smoky grilled crust.
Using a pre-made or homemade pesto as the sauce adds a rich herbal flavor, while the fresh veggies provide a satisfying crunch and nutrition. It’s a fantastic way to enjoy pizza without the oven, making it ideal for outdoor cooking and entertaining.
Grilling the pizza also imparts a unique charred flavor that elevates the overall taste experience. This recipe is highly customizable; feel free to use any vegetables you have on hand or prefer, such as bell peppers, zucchini, or red onions.
Whether you’re a meat lover or a vegetarian, this pizza is sure to please everyone at the table.
Ingredients:
- 1 pound pizza dough
- 1/2 cup basil pesto
- 1 cup fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced
- 1/2 cup red onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat your grill to medium-high heat. If using a pizza stone, place it on the grill to heat up. Prepare a clean, lightly floured surface to roll out the pizza dough.
- Roll out the pizza dough into a round shape, about 1/4 inch thick. Transfer the dough onto a pizza peel or a cutting board sprinkled with flour to prevent sticking.
- Brush one side of the rolled-out dough with olive oil. This will help achieve a crispy crust when grilling.
- Once the grill is hot, carefully place the oiled side of the dough directly onto the grill grates or onto the heated pizza stone. Close the lid and grill for about 2-3 minutes until the bottom is lightly browned and grill marks appear.
- Flip the dough over using a spatula, and quickly spread the basil pesto over the grilled side. Layer the fresh mozzarella, cherry tomatoes, bell peppers, and red onion on top. Season with salt and pepper to taste.
- Close the grill lid and cook for an additional 5-7 minutes or until the cheese is melted and the vegetables are tender. Keep an eye on it to avoid burning.
- Once cooked, remove the pizza from the grill. Let it cool for a minute, then garnish with fresh basil leaves before slicing and serving.
Extra Tips:
For added flavor, consider marinating the vegetables in a little olive oil, balsamic vinegar, and herbs before grilling. If you prefer a bit of heat, sprinkle some red pepper flakes on top before serving.
This pizza pairs beautifully with a light salad and a revitalizing drink, making it a perfect meal for a summer evening.
Enjoy your delicious grilled pizza!