Individual Grilled Veggie Pizzas

  • Yield: 4 Servings


  • 2 pounds frozen pizza dough, at room temperature, formed into 4 balls
  • 1 none medium zucchini, cut lengthwise into 1/4-inch thick strips
  • 1 none onion, cut into 1/4-inch thick slices
  • 1 none yellow bell pepper, cored, seeded and cut into 8 pieces
  • 1 none small eggplant (stem removed), peeled and cut into 1/4-inch-thick rounds
  • 1/4 cup olive oil
  • none Salt and pepper
  • 1 cup tomato sauce
  • 8 ounces grated mozzarella (2 cups)


Preheat a gas grill on high, covered, for 10 minutes, and then lower heat to medium. On a lightly floured work surface, press and stretch each piece of dough into a 9-inch round. Place on lightly floured baking sheets; set aside.

Place zucchini, onion, pepper and eggplant on a rimmed baking sheet. Brush with 2 Tbsp. olive oil and sprinkle with salt and pepper. Grill until vegetables are soft, turning once, 6 to 8 minutes total. Transfer to baking sheet and set aside.

Brush tops of dough rounds with 1 Tbsp. olive oil and carefully flip them, oiled side down, onto grill. Grill, uncovered, until undersides are golden, 2 to 3 minutes. Use tongs to place pizzas back on baking sheets. Brush uncooked sides with remaining 1 Tbsp. oil and flip so grilled sides of pizzas are facing up. After grilling second side, remove rounds and spread 1/4 cup tomato sauce on each pizza. Arrange vegetables on top of sauce and sprinkle with cheese. Slide pizzas back onto grill and cook, covered, until cheese is melted, 3 minutes.

Nutritional Information

Amount per serving
  • Calories: 333none
  • Fat: 26g
  • Saturated fat: 9g
  • Protein: 14g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 44mg
  • Sodium: 268mg

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Individual Grilled Veggie Pizzas Recipe