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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 274 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 634mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
VEGETARIAN STIR FRY GRILLED PIZZA
Steps:
- The following recipes are good for 2 pizzas.
- For the dough: In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
- For the pizza: In a hot wok coated with oil, stir-fry garlic, ginger and onions. Season with salt and pepper and cook until onions are caramelized. Add mushrooms and zucchini and stir-fry until soft. Check for seasoning. Place filling on top of a grilled pizza dough. Cover with tomato slices and basil. Cover with cheese.
GRILLED VEGETABLE PIZZA
Steps:
- Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
- Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
- Store-bought Pizza dough can be used instead .
VEGETARIAN GRILLED PIZZA
Make and share this Vegetarian Grilled Pizza recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 2h30m
Yield 1 Pizza
Number Of Ingredients 21
Steps:
- To make dough, put lukewarm water and the flours, pink salt, yeast and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the oil while mixing.
- Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
- Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
- Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
- Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
- To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with two tablespoons olive oil for around 5 minutes or until softened but not coloured.
- Crush in the garlic or add fresh at the end.
- Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
- Either whizz it up with a stick blender or keep it chunky.
- For harissa smoked cauliflower, boil cauliflower head for 7-8 minutes, cover in Harissa paste then cook in middle of BBQ heat canyon for 45-60 minutes then add a squeeze of lemon juice after).
- To make pizza, set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
- Spread 1 tablespoon of tomato sauce over each dough round.
- Add mozzarella cheese, cauliflower, mushrooms, onions and remaining olive oil.
- Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
- Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
- Dip leftover crusts into honey.
Nutrition Facts : Calories 2333.9, Fat 153.1, SaturatedFat 20.3, Sodium 14005.8, Carbohydrate 220.4, Fiber 16.2, Sugar 55.2, Protein 29.8
GRILLED EGGPLANT PIZZA(VEGETARIAN)
After trying grilled eggplant on a pizza I was hooked! I changed the recipe so much that I have posted my version. Use more or less sauce, I like mine saucy! My DH, DS and DD all said it's one of the best pizzas they have ever had, and my DH doesn't even like eggplant! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Place eggplant rounds on a baking sheet, drizzle with olive oil and broil on low about 8" from flame, about 6-8 minutes on each side(or you may grill). Cut rounds in half. Set aside.
- In a large nonstick pan, lightly saute red bell pepper, scallions, red onion, and mushrooms in olive oil until tender, about 5-10 minutes.
- Layer pizza crust with spaghetti sauce, mozzarella cheese, eggplant, and scallion-red onion-mushroom mixture. Sprinkle over oregano and basil, lightly drizzle with olive oil and salt and pepper to taste.
- Bake in a 450*F. oven for 12-14 minutes. Cut into slices and enjoy!
Nutrition Facts : Calories 258.8, Fat 14.4, SaturatedFat 7.6, Cholesterol 44.2, Sodium 657, Carbohydrate 18.5, Fiber 5.7, Sugar 10.6, Protein 15.9
GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
GRILLED VEGETABLE PIZZAS
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
- Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
- Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
- Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.
INDIVIDUAL GRILLED VEGGIE PIZZAS
Enjoy these easy gourmet individual pizzas prepared on the grill. They're good for entertaining or just for yourself.
Provided by YumYum
Categories Main Dish Recipes Pizza Recipes
Time 39m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat.
- Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
- Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
- Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 29 g, Cholesterol 51.6 mg, Fat 33.4 g, Fiber 4.5 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 790.3 mg, Sugar 5.6 g
GRILLED PIZZA
This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.
Provided by Carla Lalli Music
Categories Pizza Tomato Garlic Oregano Lemon Parmesan Honey Rosemary Vinegar Onion Mozzarella Basil
Yield Makes four 12" pies
Number Of Ingredients 33
Steps:
- Dough
- Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
- Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
- Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
- Burst Cherry Tomatoes
- Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
- Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Lemony Swiss Chard
- Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
- Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
- Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
- Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Tomato Passata
- Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
- Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
- Assembly
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
- Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
- Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
- Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
- Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
- Repeat with remaining ingredients to make 3 more pizzas.
More about "vegetarian grilled pizza recipes"
VEGGIE GRILLED PIZZA RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (7)Calories 454 per servingServings 5
- Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
- Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
- Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
THE BEST GRILLED PIZZA RECIPE EVER - HOW TO GRILL PIZZA!
From joyfulhealthyeats.com
AMAZING GRILLED VEGAN MARGHERITA PIZZA - MY DARLING VEGAN
From mydarlingvegan.com
SUMMER GRILLED VEGETABLE PIZZA RECIPE | MYRECIPES
From myrecipes.com
SUMMER VEGGIE VEGAN GRILLED PIZZA - RADIANT RACHELS
From radiantrachels.com
VEGAN GRILLED PIZZA - FOOD WITH FEELING
From foodwithfeeling.com
GRILLED VEGETARIAN PIZZA - RECIPE - STEFANO FAITA
From stefanofaita.com
GRILLED VEGETABLE PIZZA RECIPE - CHATELAINE.COM
From chatelaine.com
HOW TO GRILL PIZZA PLUS A VEGAN GRILLED PIZZA RECIPE
From godairyfree.org
VEGETARIAN PIZZAS WITH CARAMELIZED ONIONS, PEPPERS, AND BLUE …
From weber.com
30 VEGETARIAN PIZZA RECIPES FOR VEGGIE LOVERS - TASTE OF …
From tasteofhome.com
THE BEST GRILLED PIZZA RECIPES (VEGETARIAN) | LAST INGREDIENT
From lastingredient.com
10 BEST VEGETARIAN BBQ PIZZA RECIPES | YUMMLY
From yummly.com
BBQ PIZZA RECIPE - MEAT LOVER'S PIZZA & VEGETARIAN PIZZA
From napoleon.com
20 VEGETARIAN PIZZA RECIPES EVEN MEAT LOVERS WILL WANT
From richard-t.com
30 VEGAN BBQ & GRILLING RECIPES - VEGAN HEAVEN
From veganheaven.org
14+ BEST VEGETARIAN PIZZA RECIPES AND TOPPINGS
From thespruceeats.com
GRILLED PIZZA STONE DOUGH RECIPE (VEGAN, EGG FREE, DAIRY FREE)
From theherbeevore.com
BEST VEGETARIAN PIZZA RECIPES | MARTHA STEWART
From marthastewart.com
10 BEST GOURMET VEGETARIAN PIZZA RECIPES | YUMMLY
From yummly.com
GRILLED VEGETABLE PIZZA - KITCHEN CONFIDANTE®
From kitchenconfidante.com
13 GRILLED PIZZA IDEAS FOR THIS WEEKEND - 101 COOKBOOKS
From 101cookbooks.com
GRILLED VEGGIE PIZZA - TODAY'S PARENT
From todaysparent.com
HOW TO GRILL PIZZA (RECIPE AND TIPS) - COOKIE AND KATE
From cookieandkate.com
GRILLED VEGETABLE PIZZA RECIPE | LAND O’LAKES
From landolakes.com
BEST PIZZA RECIPES FOR VEGETARIANS | VEGETARIAN PIZZA RECIPES
From vegetariantimes.com
GRILLED CHEESE WITH PIZZA SAUCE RECIPE (VEGETARIAN, GLUTEN FREE)
From theherbeevore.com
GRILLED VEGETABLE AND FETA PIZZA | CANADIAN LIVING
From canadianliving.com
17 RUSTIC VEGGIE PIZZAS TO LIVEN UP YOUR MEATLESS MONDAY - CO
From brit.co
GRILLED VEGGIE PIZZA WITH FRESH MOZZARELLA RECIPE - PAULA DEEN
From pauladeen.com
GRILLED VEGETABLE PIZZA RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GRILLED VEGETABLE PIZZA - THE PIONEER WOMAN
From thepioneerwoman.com
BBQ VEGETARIAN PIZZA - CILANTRO LIME DRESSING DRIZZLE ON TOP
From simplegreensmoothies.com
SUPREME VEGETARIAN PIZZA (SO EASY!) | GOOD LIFE EATS
From goodlifeeats.com
50 VEGETARIAN PIZZA RECIPES | OH MY VEGGIES
From ohmyveggies.com
GRILLED PIZZA WITH TOMATOES & OLIVES - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
19 DROOL-WORTHY VEGAN PIZZA RECIPES
From veganheaven.org
GRILLED VEGAN PIZZA RECIPE | THRIVE MARKET
From thrivemarket.com
10+ GRILLED PIZZA RECIPES - HOW TO MAKE GRILLED PIZZA - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love