Grilled Vegetable Pizza

This insanely delicious pizza features savory sauce, stretchy cheese, grilled vegetables, and chewy-sweet sun-dried tomatoes.

Course Appetizer, Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword grilled vegetables, vegetabale pizza, vegetarian pizza recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 439kcal

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

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.