Grilled Vegetable Pizzas Recipe

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Chop the vegetables the night before and make dinner time a breeze, leaving little to prep and clean up.
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2 rectangle pizzas SERVINGS


  • Cooking spray for grilling
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium yellow zucchini
  • 1 medium green zucchini
  • 1 small red onion, peeled, cut in half
  • 6 large mushrooms, cleaned, sliced in half
  • 2 containers (13.8 oz. each) refrigerated pizza dough, shaped into 2 rectangles, about 1/4-inch thick
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves
  • Coarsely ground pepper blend, optional


  • Spray the grate of an outdoor grill and utensils with grilling spray. Heat grill to medium heat.
  • Grill vegetables until browned, about 10 minutes. Remove from grill and slice into smaller pieces for pizza topping.
  • Place dough on grill until browned, about 5 minutes per side. Move to cooler part of grill to keep warm.
  • Spread 1/2 cup sauce on each crust. Layer with cheese, vegetables and basil. Heat on grill until cheese melts, about 2 minutes.
  • Cut each pizza into fourths. Sprinkle with pepper blend, if desired. This recipe originally aired in the June 2006 issue of Heart of the Home.
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