Name: Grilled Veggie BBQ Pizza
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 6 to 8 servings
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; 2/3 cup barbecue sauce of choice:; 1 1/2 cups shredded Mozzarella, cheddar, or smoked Gouda cheese; 1 (14 oz.) can quartered artichoke hearts, drained

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Grilled Veggie BBQ Pizza

Recipe by Savory Spice Test Kitchen

Healthy Cooking

Grilling & BBQ

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

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Serves 6 to 8 servings

Prep Time 20 minutes

Cooking Time 10 minutes

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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

Black Garlic Salt, to season

1 recipe Pizza Dough for Grilling or Premade fresh pizza dough for 2 pizzas 2/3 cup barbecue sauce of choice:

Midwestern Sweet Barbecue Sauce

Sweet Jerk Barbecue Sauce

Black Dust Coffee & Spice Barbecue Sauce

1 1/2 cups shredded Mozzarella, cheddar, or smoked Gouda cheese 1 (14 oz.) can quartered artichoke hearts, drained

Crushed Red Pepper Flakes (optional)

Directions

Step 1 Preheat grill for even, medium-high heat. Toss mushroom caps, peppers, onion, zucchini, and squash with olive oil, balsamic vinegar, and Black Garlic Salt to season.

Step 2 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.

Step 3 Remove vegetables from heat, slice mushroom caps into bite-size pieces, and set aside.

Step 4 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.

Step 5 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.

Step 6 Sprinkle with red pepper flakes if desired, slice, and serve hot.

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.