Mediterranean Grilled Vegetables Pizza

Finding a way to enjoy all those good-for-you vegetables without feeling like you’re eating a boring salad can be tough. Let’s face it, we all know we should eat more veggies, but sometimes it’s hard to get excited about steamed broccoli or plain roasted carrots, especially when pizza sounds so much more appealing.

That’s where this grilled vegetables pizza comes in handy: it combines all the smoky, charred flavor of grilled veggies with the comfort of melted cheese and crispy crust. Plus, you can easily swap in whatever vegetables are sitting in your fridge, making it perfect for those nights when you need to clean out the produce drawer before grocery shopping day rolls around again.

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What Kind of Vegetables Should I Use?

The beauty of grilled vegetable pizza is that you can really use whatever vegetables you have on hand or find at the market. The recipe calls for mushrooms, zucchini, bell peppers, and onion, but feel free to swap in eggplant, asparagus, or summer squash if that’s what you prefer. Just make sure to cut your vegetables into similar-sized pieces so they cook evenly on the grill. Fresh vegetables work best here since they hold up better to grilling and won’t release too much water onto your pizza crust. If you’re using vegetables that tend to be watery like zucchini or tomatoes, you might want to salt them lightly and let them sit for a few minutes before grilling to draw out excess moisture.

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Options for Substitutions

This grilled vegetable pizza is super adaptable, so feel free to mix things up based on what you have:

• Vegetables: The vegetable mix is really flexible here. Try eggplant, asparagus, cherry tomatoes, or summer squash. Just keep the pieces similar in size so they grill evenly.
• White wine vinegar: Red wine vinegar, apple cider vinegar, or even lemon juice work great as substitutes. They all add that tangy flavor to the marinade.
• Fresh basil: Dried basil works fine (as the recipe notes), but you could also try oregano, Italian seasoning, or fresh thyme for different flavor profiles.
• Whole wheat pizza crust: Any prebaked crust will do – regular white, cauliflower, or even naan bread. You can also use homemade dough if you prefer.
• Pizza sauce: Marinara sauce, pesto, or even a garlic olive oil base would work well. Just spread it on like you would pizza sauce.
• Mozzarella cheese: Try provolone, fontina, or a blend of Italian cheeses. You could also add some crumbled feta or goat cheese for extra flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pizza is not preheating your grill properly – you need a solid 10-15 minutes of preheating to get the temperature just right, or your crust will either burn or stay doughy.

Overloading the pizza with too many wet vegetables is another common error that leads to a soggy crust, so make sure to grill your veggies until they’re slightly charred and most of their moisture has cooked off before adding them to the pizza.

Don’t skip brushing oil on the crust before placing it on the grill, as this creates a barrier that prevents sticking and helps achieve that crispy, golden bottom.

Finally, resist the urge to keep lifting the pizza to check on it – each time you open the grill lid, you lose heat and extend the cooking time, so trust the process and only check once at the halfway point.

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What to Serve With Grilled Vegetable Pizza?

A simple arugula salad with lemon vinaigrette is my go-to side for grilled vegetable pizza – the peppery greens balance out the richness of the melted mozzarella really nicely. You could also serve it with a Caesar salad or a mixed green salad topped with cherry tomatoes and a light Italian dressing. If you want something warm on the side, garlic knots or breadsticks are always a hit for soaking up any extra pizza sauce. For a heartier meal, try adding a bowl of minestrone soup or a plate of antipasto with olives, marinated artichokes, and fresh mozzarella.

Storage Instructions

Store: Leftover grilled vegetable pizza keeps well in the fridge for 3-4 days. Just let it cool completely, then store slices in an airtight container with parchment paper between the layers to keep them from sticking together.

Freeze: You can freeze individual slices for up to 2 months if you want to save some for later. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. This way you can grab just one or two slices whenever you’re craving pizza.

Reheat: For the best texture, reheat your pizza in the oven at 375°F for about 10 minutes until the cheese is bubbly again. If you’re short on time, the microwave works too, but I like to put a cup of water in there with it to keep the crust from getting too chewy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 65-75 g
• Fat: 38-45 g
• Carbohydrates: 140-160 g

Ingredients

For the grilled vegetables:

• 8 mushrooms (halved for better char)
• 1 large zucchini (sliced into 1/2-inch thick rounds)
• 1 yellow pepper, sliced into strips
• 1 red pepper, sliced into strips
• 1 large onion (cut into 1/2-inch thick wedges)
• 1 tbsp balsamic vinegar
• 1 tbsp water
• 2 tbsp olive oil (Bertolli Extra Virgin recommended)
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

For the pizza base:

• 12 inch pizza crust
• 1 cup pizza sauce (like Rao’s Homemade)
• 2 medium tomatoes (thinly sliced into 1/4-inch rounds)
• 2 cups shredded mozzarella cheese
• 1/4 tsp red pepper flakes

Step 1: Prepare and Marinate Vegetables

• 8 mushrooms
• 1 large zucchini
• 1 yellow pepper, sliced into strips
• 1 red pepper, sliced into strips
• 1 large onion
• 1 tbsp balsamic vinegar
• 1 tbsp water
• 2 tbsp olive oil
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Combine the halved mushrooms, zucchini rounds, pepper strips, and onion wedges in a large bowl.

In a small bowl, whisk together the balsamic vinegar, water, olive oil, dried basil, dried oregano, kosher salt, and black pepper to create a marinade.

Pour the marinade over the vegetables and toss gently to coat everything evenly.

Let the vegetables sit for 5-10 minutes to absorb the flavors while you prepare your grill and pizza crust.

Step 2: Grill the Vegetables

• marinated vegetables from Step 1

Transfer the marinated vegetables to a grill basket, spreading them in a single layer for even charring.

Grill over medium heat with the lid closed for 8-10 minutes, stirring occasionally, until the vegetables are tender with light char marks and caramelized edges.

I find that mushrooms and onions take the longest, so I check them first before moving things around to ensure even cooking.

The vegetables should still have some bite to them, not be completely soft.

Step 3: Prepare the Pizza Crust

• 12 inch pizza crust
• olive oil

Preheat your grill to medium heat with one side set for indirect cooking.

Lightly brush olive oil on the bottom of the pizza crust and carefully place it oil-side down directly on the grill grates over medium heat for 2-3 minutes until the bottom is lightly toasted and has grill marks.

Flip the crust carefully—this creates a sturdy base that won’t get soggy from the sauce and vegetables.

Step 4: Assemble and Grill the Pizza

• toasted pizza crust from Step 3
• 1 cup pizza sauce
• grilled vegetables from Step 2
• 2 medium tomatoes
• 2 cups shredded mozzarella cheese
• 1/4 tsp red pepper flakes

Working quickly on the grilled crust (toasted-side up), spread the pizza sauce evenly across the surface, leaving a small border for the crust edge.

Layer the grilled vegetables from Step 2 evenly over the sauce, then arrange the thinly sliced tomato rounds on top.

Sprinkle the shredded mozzarella cheese over everything, finishing with a light dusting of red pepper flakes for a subtle heat.

I prefer to add the cheese last so it melts beautifully without drying out during cooking.

Step 5: Finish Grilling the Pizza

• assembled pizza from Step 4

Move the assembled pizza to the indirect heat side of the grill (or reduce heat to medium-low if using a single burner grill).

Close the lid and grill for 10-12 minutes, rotating the pizza halfway through cooking to ensure even heat distribution and prevent burning on one side.

The pizza is done when the cheese is melted and bubbly, and the crust is cooked through and has a slight char.

Keep the lid closed during this step to trap heat and help the cheese melt evenly.

Step 6: Rest and Serve

Carefully remove the pizza from the grill and let it rest for 2-3 minutes on a cutting board.

This allows the cheese to set slightly and makes slicing much cleaner.

Cut into slices and serve immediately while the cheese is still warm and melty.