Grilled Veggie BBQ Pizza
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Test Kitchen Approved Recipe

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

2 (12-inch) pizzas

Active Prep: 20 min
Cook: 10 min


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*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.


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.

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