Grilled Veggie Pizza

Excess summer bounty is perfect for this outstanding simple pizza. Grilling the veggies first brings out their wonderful flavors. I also like to add some black olives and pine nuts before adding the cheese.


8 small fresh mushrooms ~ halved
1 small zucchini ~ cut into 1/4 in. slices
1 each small sweet red and yellow pepper ~ sliced
1 small onion ~ sliced
1 Tbsp. white wine vinegar
1 Tbsp. water
1 Tbsp. olive oil
2 tsp. minced fresh basil or 1/2 tsp. dried basil
salt and pepper to taste
1 pre baked whole wheat pizza crust
1 can (8 oz.) pizza sauce (we use our home canned sauce)
2 small tomatoes ~ chopped
2 cups (8 oz.) shredded mozzarella cheese

In a large bowl, combine mushrooms, zucchini, peppers, onions, vinegar, water, oil and basil. Transfer to grill basket. Grill, covered, over medium heat 8-10 minutes or until tender, stirring once.
Place crust on ungreased pizza pan (we use a pizza stone) spread with pizza sauce. Top with grilled veggies, diced tomatoes and cheese. Bake at 450 degrees for 10-15 minutes and cheese is melted.


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