Grilled Vegetable Pizza recipe


Select ingredients:

  • 1 packaged prebaked pizza crusts
  • 1 red onion
  • 1 teaspoon olive oil
  • 1 medium eggplant, peeled and chopped into 3/4-inch cubes
  • 1 red bell pepper, chopped into 3/4-inch pieces
  • 1 small zucchini, chopped into 3/4-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon olive oil
  • 1 container refrigerated prepared pesto sauce
  • 1 package crumbled goat cheese (9 ounce)
  • 1/4 cup pine nuts


  • Pre-heat your grill (or grill pan) to medium-high.
  • Cut zucchini and peeled eggplant into slices. Brush slices with olive oil
  • Grill zucchini and eggplant until tender and grill marks appear. Once done, cut into ¾-inch pieces and set aside.
  • Grill whole pepper until it turns black. Remove from grill and place in a large Ziploc bag immediately.
  • After 20 minutes, remove peppers from bag and peel off blackened skin. Cut peppers into strips and set aside.
  • Peel onion and cut into 1-inch thick slices.
  • Remove the outer ring of skin from each slice, drizzle with oil and grill for about 5-7 minutes on each side until onion is tender and begins to caramelize (brown).
  • Remove from grill, cut slices in half and separate. Set aside.
  • Mix together eggplant, bell pepper, zucchini, onion, salt, pepper, thyme, and olive oil.
  • Lay pizza crusts on 2 lightly greased baking sheets; apply pesto evenly over crusts, and place vegetables evenly over pesto. Sprinkle crumbled goat cheese and 1/4 cup pine nuts over vegetables.
  • Bake pizzas at 425° for 25 minutes or until cheese is lightly browned.
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