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Test Kitchen Approved

Grilled Veggie BBQ Pizza

Recipe By Savory Spice Test Kitchen


6 to 8 servings

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.


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

Savory Spice ingredients in this recipe

  • Black Garlic Salt

    Black Garlic Salt, one of our most popular seasoning salts, is rich, savory, and infused with bold black garlic flavor. This intensely flavored bla...

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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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  • 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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  • 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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  • 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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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. 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.