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Mediterranean Grilled Vegetables Pizza

Delicious Mediterranean Grilled Vegetables Pizza recipe with step-by-step instructions.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 slices
Calories 1225 kcal

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.