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Test Kitchen Approved

Grilled Veggie BBQ Pizza

Recipe By Savory Spice Test Kitchen

Prep Time

20 Minutes

Cooking Time

10 Minutes

Recipe By Savory Spice Test Kitchen

Is it possible to make pizza even better? Add barbecue sauce, a little char, and some smoky flavor and the answer is yes!

Recipe Notes

*This recipe uses our Pizza Dough for Grilling recipe or your favorite premade pizza dough. Don’t slice the veggies too thin; you want them to be thick enough to hold up to grilling but thin enough to easily bite through on your slice.

Ingredients

2 large portobello mushroom caps, quartered

1 small green bell pepper, sliced into rounds

1 small red bell pepper, sliced into rounds

1 small yellow bell pepper, sliced into rounds

1 small red onion, sliced into rounds

1 small zucchini, cut on a bias into oblong slices

1 small yellow squash, cut on a bias into oblong slices

2 Tbsp. olive oil, plus more to brush

2 Tbsp. balsamic vinegar


1 recipe Pizza Dough for Grilling or Premade fresh pizza dough for 2 pizzas

0.66 cups barbecue sauce of choice:




1.5 cups shredded Mozzarella, cheddar, or smoked Gouda cheese

1 (14 oz.) can quartered artichoke hearts, drained


Savory Spice ingredients in this recipe

  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Sweet Jerk Barbecue Sauce

    Classic midwestern barbecue meets crowd-favorite Jamaican Jerk Seasoning. Celebrate the flavors of summer with this one-of-a-kind BBQ sauce. Shake ...

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  • Midwestern Sweet Barbecue Sauce

    This Midwestern Sweet BBQ Sauce was inspired by visits to legendary barbecue joints in Chicago, Memphis, St. Louis, and Kansas City. These regions ...

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  • Black Dust Coffee & Spice Barbecue Sauce

    This sauce is a thick, ketchup-based sauce flavored with a hint of hickory smokiness and the coffee and pepper notes of our signature Black Dust Co...

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Directions

Preheat grill for even, medium-high heat. Toss mushroom caps, peppers, onion, zucchini, and squash with olive oil, balsamic vinegar, and salt & pepper to season. Grill vegetables for about 2 to 3 min. per side, or until just softened and slightly charred. If vegetable slices seem like they will fall through your grill grates, use a grill basket or place all of the vegetables in a large piece of foil and make a packet. If using foil, poke holes with a fork to let steam escape. Remove vegetables from heat, slice mushroom caps into bite-size pieces, and set aside.

Roll dough out into 2, 12-inch pizzas. Brush dough liberally with olive oil and set carefully on grill grates. Cook one pizza at a time for 2 to 3 min. on the first side, or until browned in a few spots. Puncture any bubbles that form in the dough as it cooks to ensure a flat pizza. Flip pizza and spread cooked side with half of the barbecue sauce, grilled vegetables, cheese, and artichoke hearts. Close lid and cook for 3 to 4 more min., or until cheese is melted. Remove and repeat with other pizza dough. Sprinkle with red pepper flakes if desired, slice, and serve hot.