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Grilled Vegetable Pizza
I used to pile every vegetable I had into my oven when I made this pizza, which worked fine but left me with a soggy mess of mushy zucchini and bitter broccoli. The turning point came one afternoon when I roasted the vegetables separately at 425°F first, then added them to the pizza in the final minutes — suddenly everything stayed distinct, colorful, and tender-crisp instead of turning into a vegetable soup on bread.
Ingredients
Method
- Preheat your oven to 425°F and place a pizza stone inside if you have one (otherwise use an inverted baking sheet). Heat for at least 45 minutes before baking.
- Toss the eggplant cubes with 1 tablespoon of olive oil, half the salt, and half the pepper. Spread them on a large baking sheet in a single layer and roast for 15-18 minutes until golden brown and tender. Remove to a plate.
- On the same baking sheet (no need to clean it), toss the zucchini strips, bell pepper cubes, and onion slices with the remaining olive oil and seasonings. Roast for 10-12 minutes until softened but still holding their shape. Be careful not to overcook — you want texture.
- While the vegetables roast, prepare your dough. On a floured surface, roll or stretch it into a round about 12 inches in diameter. Transfer it to a pizza peel dusted with cornmeal or parchment paper.
- Brush the rolled-out dough with olive oil and sprinkle evenly with minced garlic. Add a light layer of mozzarella, then distribute the roasted vegetables across the top. Finish with remaining mozzarella and all of the Parmesan.
- Slide the pizza onto your preheated stone (or baking sheet) and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly spotted.
- Remove from oven, let rest for 3-4 minutes to set the cheese, then slice with a pizza cutter or sharp knife. Garnish with fresh basil and red pepper flakes.
Nutrition
Notes
I make this at least once every two weeks now. It's genuinely easy because you're just throwing things on top of whatever dough is hanging around, whether it's store-bought or homemade. I like to serve it alongside a simple green salad with lemon vinaigrette and maybe some leftover roasted chicken — it fills out the meal without feeling heavy.
The real trick is getting your dough hot before adding toppings. I preheat my pizza stone for at least 45 minutes, and that's nonnegotiable. Without it, the crust stays pale and limp no matter how long you bake it. I also brush a thin layer of olive oil on the raw dough first so nothing leaks through during roasting — it sounds minor but it makes all the difference in how the pizza holds up when you slice it.
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