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Grilled Vegetable Pizza with zucchini and eggplant
Grilled vegetable pizza with fresh basil

Grilled Vegetable Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The name 'Pizza alla Griglia' here refers to the preparation of the toppings, not the dough. Vegetables are first seared in a grill pan to release excess water and achieve that signature smoky char that's hard to get in a standard oven during the short baking time. This technique ensures the pizza stays crispy while the vegetables are rich in flavor.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Grill pan (ridged)
  • Baking sheet
  • Tongs
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat your oven to 430°F (220°C). Heat a grill pan until smoking hot.

Tip: A hot pan immediately sears the surface of the vegetables, keeping them juicy inside.
2 ✓

Slice the eggplant, zucchini, and pepper into even pieces, about 1/4 inch thick. Lightly brush them with oil.

Tip: Uniform slices ensure even cooking. Oil aids heat transfer and browning.
3 ✓

Grill the vegetables for about 2 minutes per side, until they have nice grill marks but are still crisp-tender. Season with salt and pepper.

Tip: Don't cook them until mushy; they will continue cooking in the oven. The goal is to develop flavor.
4 ✓

Roll out the dough and place it on a baking sheet. Spread with the tomato sauce.

Tip: Leave a small border crust free of sauce for a handle.
5 ✓

Arrange the pre-grilled vegetables on top, then sprinkle with the shredded mozzarella.

Tip: Avoid piling vegetables too high so the cheese can properly melt around them.
6 ✓

Bake for 12-15 minutes until the cheese melts and the crust is golden brown. Garnish with fresh basil before serving.

Tip: Never bake the basil; the heat of the fresh pizza is enough to release its aroma without burning it.

Recipe FAQ

Why pre-grill the vegetables?
If added raw, they would just steam during the short baking time, making the dough soggy. Grilling adds flavor and texture.
Can I use other vegetables?
Anything that grills well: mushrooms, onions, or asparagus are excellent choices.

Ingredients

  • 10-12 oz Pizza Dough
  • 1 small Eggplant (or 1/2 medium)
  • 1 small Zucchini
  • 1 whole Bell Pepper
  • 2/3 cup Thick Pizza Sauce
  • 7 oz Mozzarella cheese
  • 10 leaves Fresh Basil
  • 3 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper