Grilled Veggie Pizzas Recipe

Name: Grilled Veggie Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 1 package dry yeast (about 2 1/4 teaspoons); 1 1/2 cups warm water (100u00b0 to 110u00b0); 2 tablespoons extravirgin olive oil; 4 cups all-purpose flour, divided (about 18 ounces); 1/2 teaspoon salt; Cooking spray; Toppings:; 2 large zucchini, cut lengthwise into 1/4-inch strips (about 1 pound); 2 red bell peppers, cut into 1/4-inch rings; 1 large onion, halved and cut into 1/2-inch slices (about 1 cup); 1 tablespoon extravirgin olive oil; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 6 tablespoons (about 1 1/2 ounces) shredded part-skim mozzarella; 6 tablespoons (about 1 1/2 ounces) shredded Gruyere cheese

Servings: persons

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (100u00b0 to 110u00b0)
2 tablespoons extravirgin olive oil
4 cups all-purpose flour, divided (about 18 ounces)
1/2 teaspoon salt
Cooking spray
Toppings:
2 large zucchini, cut lengthwise into 1/4-inch strips (about 1 pound)
2 red bell peppers, cut into 1/4-inch rings
1 large onion, halved and cut into 1/2-inch slices (about 1 cup)
1 tablespoon extravirgin olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 tablespoons (about 1 1/2 ounces) shredded part-skim mozzarella
6 tablespoons (about 1 1/2 ounces) shredded Gruyere cheese

1
To prepare dough, dissolve yeast in warm water in a large bowl. Stir in 2 tablespoons oil, and let stand 5 minutes. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
3
Prepare grill.
4
While dough rises, prepare topping. Place zucchini, bell peppers, and onion in a large bowl; stir in 1 tablespoon oil and black pepper, tossing well. Place on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove from grill; stir in garlic.
5
Divide dough into 6 equal portions, pressing each portion into a 7-inch round. Coat both sides of dough rounds with cooking spray. Place 3 dough rounds on grill rack. Grill 4 minutes or until puffed and golden. Remove from grill. Turn rounds over; top each round with 1 tablespoon mozzarella, about one-sixth of vegetables, and 1 tablespoon Gruyere cheese. Place topped rounds on grill. Cover and cook 1 1/2 minutes or until bottoms are browned. Repeat procedure with remaining 3 dough rounds, vegetables, and cheeses.

798

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Dough:, 1 package dry yeast (about 2 1/4 teaspoons), 1 1/2 cups warm water (100u00b0 to 110u00b0), 2 tablespoons extravirgin olive oil, and more.

Yes, Grilled Veggie Pizzas falls under the Vegetarian 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.

That's it — enjoy your meal!

Grilled Veggie Pizzas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions