Grilled Summer Vegetable Pizza with Basil Pesto and Feta Recipe

Name: Grilled Summer Vegetable Pizza with Basil Pesto and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pint cherry tomatoes halved, or 5 to 6 small vine-ripe tomatoes, sliced; 1 each red onion cut into big and grill-able chunks; 1 each yellow summer squash thickly sliced, 1/2-inch, grill-able size; 1 each green bell peppers cut into big chunks, grill-able size; 1 each sweet red bell peppers cut into big chunks, grill-able size; 2 large mushrooms, portabello or 3 to 5 medium to small sized, cut into 1/2-inch slices, grill-able size; 1 each eggplant cut into thick slices, 1/2-inch, grill-able size; 4 tablespoons olive oil; 1 x salt and black pepper to taste; 1 each 100% Whole Wheat Pizza Dough, prepared (click to view recipe); 3/4 cup basil pesto basil, homemade or store-bought, or more as needed; 1 cup feta cheese crumbled, or any other your favorite melting cheese

Servings: persons

1/2 pint cherry tomatoes halved, or 5 to 6 small vine-ripe tomatoes, sliced
1 each red onion cut into big and grill-able chunks
1 each yellow summer squash thickly sliced, 1/2-inch, grill-able size
1 each green bell peppers cut into big chunks, grill-able size
1 each sweet red bell peppers cut into big chunks, grill-able size
2 large mushrooms, portabello or 3 to 5 medium to small sized, cut into 1/2-inch slices, grill-able size
1 each eggplant cut into thick slices, 1/2-inch, grill-able size
4 tablespoons olive oil
1 x salt and black pepper to taste
1 each 100% Whole Wheat Pizza Dough, prepared (click to view recipe)
3/4 cup basil pesto basil, homemade or store-bought, or more as needed
1 cup feta cheese crumbled, or any other your favorite melting cheese

1
Preheat the grill.
2
Toss all the grill-able sized vegetables with the olive oil, salt and black pepper to taste in a large mixing bowl.
3
Place the big vegetable chunks, pieces or slices on the griller directly.
4
Grill until well marked and tender, 3 to 5 minutes per side.
5
Allow to cool enough to handle, slice the bell peppers into strips and separate the onions into rings.
6
Prepare the pizza dough according to the 100% whole wheat pizza recipe if using, or you can use store-bought dough.
7
Place the pizza dough on the grill.
8
Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more, after the first 3 to 4 minutes, check the bottom, if they are not quite browned and marked, keep grilling for a few more minutes.
9
Using tongs transfer the crust to a baking sheet.
10
Close the lid.
11
Flip the crust, so now grilled-side is facing you.
12
Spoon the basil pesto onto the surface and spread it evenly.
13
Arrange the grilled vegetables and tomato randomly over the pesto.
14
Sprinkle the feta cheese evenly on top.
15
Switch the grill to indirect heat.
16
Return the pizza onto the grill, cover, until the bottom is well browned and the cheese is melted, about 8 minutes.
17
Remove from the grill.
18
Slice and serve.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pint cherry tomatoes halved, or 5 to 6 small vine-ripe tomatoes, sliced, 1 each red onion cut into big and grill-able chunks, 1 each yellow summer squash thickly sliced, 1/2-inch, grill-able size, 1 each green bell peppers cut into big chunks, grill-able size, and more.

Yes, Grilled Summer Vegetable Pizza with Basil Pesto and Feta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Summer Vegetable Pizza with Basil Pesto and Feta

How did you like this recipe?

Frequently Asked Questions