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Grilled Vegetable Pizza

A delicious and healthy pizza topped with grilled vegetables, pesto, and smoked gouda, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

Grilled Vegetables
  • 1 small Chinese eggplant, sliced
  • 1 zucchini, sliced
  • 4 medium cremini mushrooms, trimmed and sliced
  • 1 small red bell pepper, quartered and seeded
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons olive oil, divided Used for tossing vegetables
  • 1/2 teaspoon Herbes de Provence
  • 1/2 teaspoon kosher salt Adjust to taste
  • 1/4 teaspoon freshly ground black pepper Adjust to taste
Pizza Base & Toppings
  • 1 lb pizza dough Can substitute with cauliflower crust for a healthier option
  • 1 cup pesto
  • 1/2 cup smoked gouda, shredded
  • 2 jarred artichoke hearts, halved
  • fresh basil, torn For serving
  • red pepper flakes, optional For serving

Method
 

Preparation
  1. In a large bowl, toss together the eggplant, zucchini, mushrooms, bell pepper, onion, tomatoes, and 2 tablespoons of olive oil. Add the Herbes de Provence, salt, and pepper, and toss to season.
  2. Place the seasoned vegetables in the grill basket and grill over high heat for about 8 minutes, stirring periodically. Adjust seasoning with salt and pepper to taste.
  3. Once grilled, slice the roasted bell pepper into strips and return it to the rest of the vegetables.
Dough Preparation
  1. Roll out the pizza dough to about 14”x10”. Lightly brush or spray the grill grid with olive oil and place it on the grill over medium-high heat.
  2. Lightly brush the top of the dough with olive oil, then fold it in half and place it on the grill grid, unfolding it carefully.
  3. Cover and grill for about 2 minutes, or until the dough is bubbling and golden brown on the bottom.
Assembly and Grilling
  1. Using tongs, flip the dough over. Spread pesto on top, then add cheese, grilled vegetables, and artichoke hearts.
  2. Cover and grill for another two minutes, until the bottom is golden and the cheese is melted.

Notes

Serve with fresh basil and red pepper flakes for an extra kick. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for longer storage.