Grilled Vegetable Pizza Recipes

Steps:

• In a large bowl, combine the mushrooms, zucchini, peppers, onion, vinegar, water, 3 teaspoons oil and seasonings. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until tender, stirring once., Prepare grill for indirect heat. Brush crust with remaining oil; spread with pizza sauce. Top with grilled vegetables, tomatoes and cheese. Grill, covered, over indirect medium heat for 10-12 minutes or until edges are lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure evenly browned crust.

Steps:

• Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
• Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
• Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
• Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

Steps:

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash., Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese., Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

Steps:

• Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
• Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.
• Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
• In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

Steps:

• Heat grill to medium-high heat.
• Reserve 1 Tbsp. oil for later use. Brush vegetables and chicken evenly with remaining oil. Grill vegetables 10 to 12 min. or until tender and golden brown, turning occasionally. Remove from grill; cool slightly. Meanwhile, grill chicken 6 to 7 min. on each side or until done (165ºF), brushing with 2 Tbsp. barbecue sauce for the last few minutes. Remove from grill.
• Cover baking sheet with parchment; brush with reserved oil. Roll out dough on lightly floured surface to 12-inch round; place on prepared baking sheet.
• Cut kernels off corn cob; place in medium bowl. Chop remaining vegetables. Add to corn; mix lightly. Chop chicken.
• Transfer dough, parchment side up, to grill grate; remove and discard parchment. Grill dough 2 to 4 min. or until bottom of crust is lightly charred. Remove from grill; place, grilled side up, on work surface. Spread with remaining barbecue sauce; top with vegetable mixture, chicken and cheese.
• Grill 4 to 5 min. or until crust is crisp and cheese is melted. Sprinkle with cilantro.

Steps:

• Heat grill to low heat.
• Brown meat in large skillet on medium-high heat; drain. Stir in pasta sauce and steak sauce; cook until heated through, stirring frequently.
• Meanwhile, divide pizza dough in half; shape each piece into 8-inch round. Brush evenly with half the oil. Place pizza rounds, oil-sides down, directly on grate of grill. Cook 5 to 7 min. or until bottoms of crusts are golden brown. Brush tops with remaining oil; turn over.
• Top pizzas with with meat mixture, cheese, tomatoes, onions and olives; cover grill with lid. Grill 5 to 7 min. or until bottoms of pizzas are golden brown and cheese is melted.

Steps:

• Spray your cookie sheet lightly with no stick cooking spray.
• Combine the olive oil and minced garlic and brush onto both sides of the pizza crust.
• Place the pizza crust (not on the pan) on a medium hot grill for 1 to 2 minutes. Turn it over and cook another minute. Remove it to the cookie sheet.
• Sprinkle italian cheese blend over the crust, then top with the roasted garlic cloves, vegetables and olives. Top with the feta cheese. (you can reduce the amount of feta if you are not a huge feta fan).
• Place the crust back on the grill and close the cover and cook 4 to 6 minutes, or until the crust is browned and the cheeses are melted.
• Remove and sprinkle with your choice of chopped herbs.

Steps:

• Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
• Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.
• Store-bought Pizza dough can be used instead .

Steps:

• Heat up your grill. I used a George Foreman grill. If you do not have a grill, you can use a hot skillet.
• Put your veggies in a bowl. Add olive oil, salt and pepper. Toss to coat.
• Put veggies on hot grill until they're nice and carmelized.
• Put your French bread in the oven until it's crispy on the outside.
• Slice your French bread in half. Place your olives on the bread and top with Mozzarela cheese. Put under the broiler until the cheese melts.
• Top with veggie mix.
• Enjoy.
• Feel free to customize by adding tomato sauce or a different mix of veggies, etc.