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Grilled Veggie and Pesto Pizza

Grilled Veggie and Pesto Pizza

A delicious Grilled Veggie and Pesto Pizza featuring fresh vegetables and homemade pesto, cooked on a propane grill for a smoky flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) Pizza Dough
  • 1/2 cup Basil Pesto
  • 1 medium Zucchini, sliced
  • 1 large Red Bell Pepper, sliced
  • 1 small Red Onion, sliced
  • 1/2 cup Cherry Tomatoes, halved
  • 8 oz Fresh Mozzarella, tor
  • 3 tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 tsp Red Pepper Flakes (optional)

Method
 

  1. Preheat the grill to medium-high heat (400-450°F) and clean the grates.
  2. Toss zucchini, bell peppers, and red onions with olive oil, salt, and pepper, then grill for 3-4 minutes per side.
  3. Stretch or roll the pizza dough into a 12-inch shape and brush one side with olive oil.
  4. Place the oiled side down on the grill and cook for about 2 minutes until golden brown.
  5. Flip the dough, spread pesto on the grilled side, and top with grilled vegetables, cherry tomatoes, and mozzarella.
  6. Close the grill lid and cook for another 3-5 minutes until the cheese is melted and bubbly.
  7. Remove from the grill, let rest for 2 minutes, then slice and serve.

Notes

Ensure dough is at room temperature before stretching. Do not overload toppings to prevent sogginess.