For a richer flavor, marinate the vegetables in balsamic vinaigrette for 30 minutes before grilling. If you don't have a grill pan, you can use a large piece of heavy-duty aluminum foil. Just be sure to fold up the edges to create a sealed packet to prevent the vegetables from falling through the grill grates. Feel free to experiment with other vegetables, such as bell peppers, eggplant, or asparagus. For a vegetarian option, omit the Gorgonzola or blue cheese. The cooking time may vary depending on the heat of your grill, so keep a close eye on the pizzas and vegetables. Use a pizza stone on the grill for a crispier crust.
Individual Grilled Veggie Pizzas
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PREP TIME25 mins
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COOK TIME14 mins
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TOTAL TIME39 mins
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SERVING2 People
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VIEWS15
Savor the taste of summer with these delightful individual pizzas, grilled to smoky perfection and bursting with fresh, vibrant vegetables. Perfect for a light lunch, a casual dinner party, or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol52 mg
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Fiber5 g
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Protein20 g
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Saturated Fat12 g
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Sodium790 mg
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Sugar6 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat an outdoor grill for high heat, aiming for a consistent temperature of around 450°F (232°C). (5 minutes)
02
Step
2 mins
In a grill pan or on a large piece of heavy-duty foil, combine the sliced mushrooms, zucchini, butternut squash, broccoli florets, and chopped red onion. Drizzle with 2 tablespoons of olive oil and toss gently to coat. (2 minutes)
03
Step
10 mins
Place the grill pan (or foil packet) on the preheated grill. Cover the grill and cook until the vegetables are tender when pierced with a fork, approximately 8-10 minutes, stirring or tossing occasionally to ensure even cooking. (10 minutes)
04
Step
8 mins
While the vegetables are grilling, roll out the pizza dough on a lightly floured surface to create two 8-inch circles, about 1/4 inch thick. Transfer the dough rounds to pizza pans or baking sheets lightly brushed with olive oil. Brush the tops of the dough with the remaining 1 tablespoon of olive oil. (8 minutes)
05
Step
8 mins
Carefully place the pizza pans with the dough onto the preheated grill. Cover the grill and bake until the crust is lightly browned and slightly crisp, about 3-4 minutes per side. Watch closely to prevent burning. (8 minutes)
06
Step
5 mins
Remove the pizza crusts from the grill. Spread each crust with pesto, then top with the grilled vegetables, distributing them evenly. Sprinkle the Gorgonzola (or blue cheese) and fontina cheese over the vegetables. (5 minutes)
07
Step
3 mins
Return the pizzas to the grill, cover, and cook until the cheese is melted and bubbly, about 2-3 minutes. Monitor closely to prevent the crust from burning. (3 minutes)
08
Step
2 mins
Carefully remove the pizzas from the grill using a spatula. Let cool slightly before slicing and serving. (2 minutes)
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Carol Conroy
Jun 21, 2025The butternut squash was a great addition to the pizzas. I will definitely be making these again.
Dessie Hermiston
Jun 1, 2025I loved how easy and customizable this recipe is. I used goat cheese instead of Gorgonzola, and it was delicious!
Eugenia Koelpin
May 20, 2025Great recipe. My family loved it! I used a pizza stone on the grill and the crust was super crispy.
Mekhi Lockman
May 8, 2025These pizzas were a hit at my summer barbecue! The grilled vegetables added a wonderful smoky flavor.