Grilled Veggie BBQ Pizza Recipe
YIELD
3 (10- to 12-inch) pizzas
TIME
Active Prep: 20 min
Cook: 10 min
INGREDIENTS
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small red onion, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 (14 oz.) can quartered artichoke hearts
- 2 or 3 portobello mushroom caps, sliced
- 1 to 2 Tbsp. olive oil
- 1 to 2 Tbsp. aged balsamic vinegar or balsamic glaze, optional
- 1 to 2 tsp. Salt & Pepper Tableside Seasoning
- 1 recipe Pizza Dough for Grilling, or enough pizza dough for 3 (10- to 12-inch) pizzas*
- 3/4 cup choice of Savory Small Batch BBQ Sauce:
- Midwestern Sweet Barbecue Sauce
- Woody's Sweet & Tangy Barbecue Sauce
- 1 1/2 cups shredded Mozzarella, cheddar, or smoked Gouda cheese
- Crushed Red Pepper Flakes, for garnish
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NOTES
*Try our recipe for homemade Pizza Dough for Grilling, or use your favorite 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 them on a pizza.
DIRECTIONS
Preheat grill to medium-high while you prepare the veggies. Toss veggies with olive oil to lightly coat. Toss mushroom caps with balsamic if desired. Sprinkle all veggies with salt & pepper. Grill veggies either directly on the grill if your grates are narrow or in a grilling basket to keep them from falling through. Grill until just softened and charred on both sides then remove from grill. Set pizza dough pieces on grill and cook 2 to 3 min. per side. Puncture any dough bubbles as they form; this way you’ll end up with a smooth surface for pizza toppings. Remove pizza dough pieces from grill. Spread 1/4 cup BBQ sauce onto each pizza dough piece. Top with a mixture of grilled veggies and choice of cheese. Return pizzas to grill for 3 to 4 min., with grill lid closed, to melt the cheese and warm the toppings. Serve with Crushed Red Pepper on the side.
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NUTRITION
