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Grilled Veggie Pizza

I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    6 servings


  • 8 small fresh mushrooms, halved
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small sweet yellow pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 small onion, sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon water
  • 4 teaspoons olive oil, divided
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 1 can (8 ounces) pizza sauce
  • 2 small tomatoes, chopped
  • 2 cups shredded part-skim mozzarella cheese


  • In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once.
  • Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutrition Facts
1 slice: 274 calories, 11g fat (5g saturated fat), 22mg cholesterol, 634mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable.

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  • beagleluva
    Jun 1, 2016

    Delicious recipe. I didn't have any white wine vinegar on hand so used balsamic. Also used less cheese since I thought Iit called for too much. Even with the changes it was still delicious. My family devoured it.

  • pols005
    Apr 7, 2013

    This was very very good. I actually used a locally made cheese that is sort of a taste between mozzarella and provolone. Next time I make it I would probably either season the veggies a little more or maybe use a red wine or balsamic vinegar.

  • sedrink
    Sep 30, 2010

    I forgot to say...I made my own pizza dough, so that might have made a difference in the time the veggies needed.

  • sedrink
    Sep 30, 2010

    My family wasn't too excited when they heard "no meat," but every single one of them ended up loving it!The only thing I did differently (because I didn't have a grill wok or basket) was, after combining the first veggies/seasonings/liquids, I took out the zucchini and grilled them directly on the grill bars for 6-8 minutes. The rest of the veggies were soft enough to be perfectly done when the pizza was done.

  • suzqr
    Aug 30, 2010

    THis is absolutely D-LISH. Even my husband, "the meat eater", loved this pizza.