Choosing the right vegetables
When crafting a grilled vegetable pizza, selecting the right vegetables is essential for achieving a balance of flavor, texture, and color. The best vegetables for grilling are those that can withstand high heat without becoming mushy, and that develop a rich, smoky flavor when charred.
Recommended Vegetables:
- Bell Peppers: Red, yellow, and orange bell peppers add sweetness and vibrant color. Slice them into strips for even grilling.
- Zucchini and Yellow Squash: These squash varieties grill beautifully and offer a tender bite. Slice them lengthwise into 1/4-inch thick strips.
- Red Onion: Adds a mild, sweet flavor when grilled. Cut into thick rings to prevent them from falling apart on the grill.
- Eggplant: Offers a meaty texture and absorbs smoky flavors well. Slice into 1/2-inch rounds and salt lightly before grilling to reduce bitterness.
- Mushrooms: Portobello or cremini mushrooms are ideal. They add umami depth and a satisfying chew. Clean and slice thickly or grill whole if small.
- Cherry Tomatoes: While delicate, they can be skewered and grilled quickly to add bursts of sweetness to the pizza.
Tips for Selecting and Preparing Vegetables:
- Choose vegetables that are firm and fresh, with no soft spots or blemishes.
- Cut vegetables into uniform sizes to ensure even cooking on the grill.
- Lightly coat vegetables with olive oil and season with salt and pepper before grilling to enhance flavor and prevent sticking.
- Use a grill basket or skewers for smaller or more delicate vegetables to prevent them from falling through the grates.
By carefully selecting and preparing your vegetables, you lay the foundation for a flavorful and visually appealing grilled vegetable pizza.
Preparing the pizza dough and sauce
Creating a delicious grilled vegetable pizza starts with a well-made dough and a flavorful sauce. Both components serve as the canvas for your grilled toppings, so taking the time to prepare them properly will elevate the entire dish.
Ingredients for the Pizza Dough:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions for Making the Dough:
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and divide it into two equal portions for two medium pizzas, or keep whole for one large pizza. Let rest for 10–15 minutes before rolling out.
Ingredients for the Pizza Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions for Making the Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the crushed tomatoes, oregano, basil, and red pepper flakes if using. Season with salt and pepper.
- Simmer the sauce uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and flavorful.
- Remove from heat and let cool slightly before spreading on the pizza dough.
Tips for Success:
- Use bread flour instead of all-purpose flour for a chewier crust, if desired.
- Allow the dough to rest after rolling to prevent shrinkage when grilling.
- Make the sauce ahead of time and refrigerate for up to 3 days to save time on pizza night.
- For a smoky flavor, consider adding a pinch of smoked paprika to the sauce.
Grilling and assembling the pizza
Once your vegetables are grilled and your dough and sauce are ready, it’s time to bring everything together on the grill. Grilling the pizza directly over high heat imparts a delicious char and crisp texture that’s hard to replicate in a conventional oven.
Ingredients for Assembling the Pizza:
- Prepared pizza dough (from previous section)
- Prepared pizza sauce (from previous section)
- Grilled vegetables (bell peppers, zucchini, red onion, eggplant, mushrooms, cherry tomatoes)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled goat cheese or feta (optional)
- Fresh basil leaves, for garnish
- Olive oil, for brushing
- Cornmeal or flour, for dusting
Instructions for Grilling and Assembling:
- Preheat your grill to medium-high heat (about 450°F). If using a charcoal grill, allow the coals to burn down until covered with white ash.
- Lightly flour a clean surface and roll out the dough into a 10–12 inch round or oval, about 1/4 inch thick. Dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking.
- Brush one side of the dough lightly with olive oil. Place the oiled side down directly onto the grill grates. Close the lid and cook for 2–3 minutes, or until grill marks appear and the bottom is firm.
- Using tongs or a spatula, flip the dough. Quickly spread a thin layer of sauce over the grilled side, then sprinkle with mozzarella and arrange the grilled vegetables evenly on top. Add goat cheese or feta if using.
- Close the grill lid and cook for another 3–5 minutes, or until the cheese is melted and the bottom of the crust is crisp and golden.
- Carefully remove the pizza from the grill and transfer to a cutting board. Let rest for 2 minutes before slicing. Garnish with fresh basil leaves and a drizzle of olive oil if desired.
Tips for Grilling Success:
- Have all your toppings prepped and ready before placing the dough on the grill—grilling moves quickly.
- Use indirect heat if your grill runs hot to avoid burning the crust before the cheese melts.
- For extra flavor, brush the crust edges with garlic-infused olive oil before grilling.
- If using a gas grill, keep one burner on low to create a cooler zone for more control over cooking.
- Don’t overload the pizza with toppings; a light hand ensures even cooking and a crisp crust.