You won’t miss the meat with this grilled vegetable pizza! With grilled portobello mushrooms, orange and yellow peppers and red onions and topped with a generous sprinkling of goat cheese.
I love making pizza at home and tend to change it up throughout the year. This grilled vegetable pizza is a Summer favourite, making use of the fresh and plentiful vegetables.
Ingredients and Substitutions
Pizza Dough – use your favourite homemade or store-bought pizza dough.
Vegetables – I’ve use bell pepper, portobello mushrooms and onion here. Zucchini and or tomatoes are an option, but tend to be quite moist on a pizza. Pre-cooking the moist vegetables before adding to the pizza helps. Simply place on a baking sheet and pop into a 400F oven for 10-15 minutes.
Cheese – for this pizza I just used goat cheese, but feta cheese or the more conventional mozzarella would also work here.
Sauce – Rather than a pizza sauce, I used hand-crushed canned plum tomatoes, mixed with salt, pepper and a bit of oregano and simmer down to a thick sauce. If you’re in a hurry, you don’t even have to simmer it. Simply put some hand-crushed canned tomatoes right on to your pizza. Of course, you can use canned pizza sauce here, as well.
My pizza started with Jim Lahey’s no-knead pizza dough crust. It’s my favourite. I won’t include the recipe here, because it’s all over the internet. I usually make a half-batch, which will make two 12-inch pizzas. A store-bought dough would be fine as well. While I am usually a thin-crust lover, I like to keep it a little thicker for this type of pizza, to keep all the toppings safely on top.
I go back and forth as to whether I like this pizza best with goat cheese or feta. They are both great and honestly, it’s a toss up. Goat cheese is a tangy, creamy foil for the veggies, while feta is a nice, salty bite. You can’t lose, either way.
Ooops … I was in such a hurry to get some photos so I could eat this pizza, that I forgot to put the balsamic glaze on top. It’s a must for me, so if you have some, I highly recommend. A splash of regular balsamic on your grilled veggies before baking would also work well.
Get the Recipe: Grilled Vegetable Pizza
- 1 ball Homemade or Store-bought pizza dough
- 2 bell peppers, mixed colours in nice
- 2 Portobello mushrooms, stem removed and thickly sliced
- 1 medium red onion, sliced in half lengthwise, then thickly sliced
- 1 1/2 cups Pizza sauce or hand-crushed canned plum tomatoes, seasoned with salt, pepper and oregano and simmered down
- Goat cheese or feta cheese, crumbled
- Balsamic glaze, for drizzling
- Chopped fresh parsley, for colour
- Pre-heat your BBQ (or grill pan) to medium-high. Place cut vegetables in perforated grilling basket and grill until soft and starting to brown. Remove from BBQ and set aside while you assemble your pizza. At the same time, hand-crush tomatoes from a can of good plum tomatoes. Season with salt, pepper and some oregano and simmer on the stove-top over medium-low heat until thickened. Set aside to cool a bit. (*Note: if you're in a hurry, you can skip the simmering and just place some hand-crushed tomatoes right on to your pizza dough).
- Pre-heat oven to 500° F. with pizza stone on middle rack (if using). Press out your pizza dough and spoon on tomatoes or pizza sauce. Top with grilled vegetables and top with crumbled goat cheese. Bake in pre-heated oven for 10-15 minutes, until crust is golden and toppings are hot.
- Top with a drizzle of balsamic glaze and sprinkle with chopped parsley, if desired.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!