Grilled Vegetable Pizza – a delicious recipe with whole wheat flour, yeast, salt, basil pesto, bell peppers, hearts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the pizza crust, place the flour, yeast and salt in a bowl.
2
Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined.
3
Turn out onto a lightly floured surface and knead until smooth.
4
Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
5
Preheat oven to 450F Lightly grease two bake proof trays.
6
Use your fist to pound the dough.
7
Divide into two.
8
Roll both portions and place on two bake proof trays.
9
Spread the base with pesto, top with the pepper, artichoke, eggplant and bocconcini.
10
Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.
194
kcal
Calories
1
g
Fat
41
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ½ cups all-purpose stone ground whole wheat flour, 14 ounce sachet dried yeast, 1 teaspoon salt, 2 tablespoons basil pesto, and more.
Yes, Grilled Vegetable Pizza 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.
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