Grilled Vegetable Pizza
This insanely delicious pizza features savory sauce, stretchy cheese, grilled vegetables, and chewy-sweet sun-dried tomatoes. Gorgeous to look at, unbelievably flavorful, and endlessly versatile!
There’s so much flavor in this pizza! First, there’s the savory sauce (which is store-bough, thank you very much). Then the gooey cheese. But what really sets this pizza apart is the grilled veggies on top – asparagus, zucchini, and red onion. The vegetables are slightly sweet, definitely charred, and add tremendous color and texture to the pizza.
Feel free to switch up the vegetables! I love the combination of asparagus, zucchini, and red onion, but you can certainly use your favorite vegetables. Great choices would be bell peppers, yellow squash, scallions, and portobello mushrooms. Just make sure you grill the vegetables first! It really makes a difference.
Use store-bought pizza dough! There are so many great fresh pizza dough varieties on the market these days! Look for fresh, refrigerated pizza dough near the deli section of your grocery store. In my store, it’s also sold near the sushi!
Grilled Vegetable Pizza
Ingredients
- Olive oil
- 6-8 spears fresh asparagus
- 1 small zucchini, cut into 1/4-inch thick rounds
- 1/2 red onion, cut into 2-inch pieces
- 1 pound fresh or frozen pizza dough, thawed if frozen
- 1/2 cup pizza sauce, or tomato sauce of choice
- 1 1/2 cups shredded mozzarella cheese, or more if desired
- 1 tablespoon diced oil-packed sun-dried tomatoes, plus 1 teaspoon oil from the jar
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- Brush a stovetop grill pan or griddle with olive oil and preheat to medium-high. Add the asparagus, zucchini, and onion to the hot pan and cook for 3 to 5 minutes, until charred (if necessary, work in batches to prevent crowding the pan).
- Transfer the vegetable to a plate and cover with foil to steam for 5 minutes.
- Meanwhile, roll or press the dough into a 1/4-inch thick rectangle or circle. Transfer the dough to the prepared pan.
- Brush the edges of the dough with olive oil. Top the dough with the sauce, to within 1-inch of the edges. Top the sauce with the cheese.
- Cut the grilled vegetables into bite-size pieces and add them to the pizza. Sprinkle the diced sun-dried tomatoes over top. Drizzle the sun-dried tomato oil over everything.
- Top with the parmesan cheese.
- Bake for 15 to 20 minutes, until the crust is golden brown and the cheese is bubbly. Cool for a few minutes before serving.