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Grilled Vegetable Pizzas with Anchovies

Photo: Jennifer Causey; Styling: Missy Neville Crawford
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: 1 pizza)
If your companions simply can't be convinced to try anchovies, sub prosciutto. (It has twice the calories and fat--120 calories and 6g fat per ounce, compared to 60 calories and 3g fat for anchovies.)


  • 10 ounce refrigerated fresh pizza dough
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 large zucchini, sliced lengthwise into 1/4-inch-thick slices
  • 1 tablespoon olive oil
  • 3 garlic cloves, grated
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 2/3 cup chopped red onion
  • 1 1/2 cups halved cherry tomatoes
  • 1.5 ounces anchovies, drained and cut into 1/2-inch pieces
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 329
  • fat 10.9 g
  • satfat 3.8 g
  • monofat 3.7 g
  • polyfat 1.1 g
  • protein 15 g
  • carbohydrate 42 g
  • fiber 7 g
  • cholesterol 21 mg
  • iron 2 mg
  • sodium 760 mg
  • calcium 94 mg

How to Make It

  1. Preheat grill to high heat.

  2. Divide dough into 4 equal portions. Roll each portion into a 7-inch circle on a floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Place pizza dough rounds, cornmeal side up, on a grill rack coated with cooking spray. Grill 90 seconds or until blistered. Turn dough; grill 1 minute. Remove from grill. Place zucchini on grill rack coated with cooking spray. Grill 2 minutes on each side. Remove to a cutting board; cut into 1-inch pieces.

  3. Combine oil and garlic in a small bowl; brush evenly over top of dough rounds. Sprinkle rounds evenly with Parmigiano-Reggiano. Top with zucchini, onion, and tomatoes, leaving a 1/2-inch border. Arrange anchovies over tomatoes; top with mozzarella cheese.

  4. Reduce grill temperature to medium. Carefully return pizzas to grill; grill 4 minutes or until cheese melts and toppings are hot. Remove from grill. Sprinkle with basil, lemon juice, and black pepper before serving.