Grilled Veggie Pizza Recipes

Steps:

• The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
• The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl.
• Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
• The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.
• Preheat the oven to 450 degrees F.
• Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet.
• Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.
• The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat.
• Get ready: Preheat the grill on high.
• The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt.
• Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill.
• The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.
• Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won't stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes.
• Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan.

Steps:

• Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes., Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. 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 remaining basil.

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:

• 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:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

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:

• 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:

• Preheat an outdoor grill for high heat.
• Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
• Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
• Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.

Steps:

• Combine the water, yeast, and sugar in a glass bowl, and stir well.
• Mix the flour and salt together in a mixing bowl.
• Make a well in the center of the bowl and pour in the yeast water.
• Stir well with a wooden spoon, and then knead the dough with your hands.
• Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball.
• Place the dough ball into another mixing bowl coated in a light layer of olive oil.
• Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise.
• Meanwhile prep your topping ingredients.
• Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again.
• Cut the ball in half or quarter, and form them into smaller balls.
• Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes.
• Preheat the grill or oven to 500°.
• Flatten the dough into a thin pizza crust shape. The thinner the better.
• Top with your pizza topping: sauce, of course, always goes first.
• Transfer it to a hot and lightly greased grill and grill for 10-15 minutes. If baking, place the dough onto cornmeal (to prevent sticking), and bake for 10-15 minutes.

Steps:

• Spread sauce atop pizza shell and sprinkle with mozzarella cheese.
• Arrange selected veggies atop cheese.
• Sprinkle with basil and parmesan cheese.
• Place pizza on pizza pan or a sheet of aluminum foil and place on gas grill over medium low heat.
• If using a charcoal grill, make sure you are at least 6 inches from coals.
• Cover grill and cook for about 8 minutes or until cheese is melted.