Grilled Veggie Pesto Pizzas

Recipe Collection: Dinner

Grilled Veggie Pesto Pizzas elevate your meal with a vegetarian Italian dish that’s perfect for summer grilling! These individual pizzas feature a colorful array of grilled vegetables, aromatic pesto, and a rich blend of cheeses, creating a mouthwatering flavor profile. Ideal for gluten-free and dairy-sensitive diets, this recipe is versatile enough for casual dinners or entertaining guests.

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Overview

Enjoy these easy gourmet individual pizzas prepared on the grill. Perfect for entertaining or a delightful meal for yourself, these pizzas are topped with a medley of grilled vegetables, pesto, and a blend of cheeses for a flavorful experience.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian

Serving Size: 2

Cooking Time: 39 minutes

Ingredients

• 1 Large portobello mushroom, sliced
• 1 Small zucchini, sliced
• 0.25 Pounds (lb) butternut squash, peeled
• 1 Cup bite-size broccoli florets
• 0.25 Cup red onion, minced
• 1 Tablespoon (tbsp) olive oil
• 2 Ounces (oz) refrigerated pizza crust
• 0.25 Cup pesto, packaged
• 0.25 Cup Gorgonzola cheese, crumbled
• 0.25 Cup fontina cheese, cubed

Steps

1. Preheat an outdoor grill for high heat.
2. 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.
3. 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.
4. 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.

Enjoy your homemade Grilled Veggie Pesto Pizzas!