West Coast Grilled Vegetable Pizza

Fire up your taste buds with this West Coast Grilled Vegetable Pizza, a vibrant and smoky twist on a classic favorite! Perfectly charred red bell peppers, zucchini, and red onions come together with tender baby spinach, creamy fresh mozzarella, and a drizzle of balsamic glaze to create a flavor-packed pie. The pizza dough, enhanced with garlic powder and dried oregano, is grilled to golden perfection, delivering a crispy, smoky crust that’s impossible to resist. Topped with fresh basil for a burst of herbal aroma, this pizza is a celebration of fresh, wholesome ingredients. Quick and easy to prepare in just 40 minutes, it’s the ultimate dish for a summer cookout or a casual weeknight dinner. Whether you’re a pizza lover or a veggie enthusiast, this recipe promises a slice of the West Coast in every bite!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 ball (about 12 ounces) pizza dough
• 3 tablespoons olive oil
• 1 large red bell pepper
• 1 medium zucchini
• 1 small red onion
• 1 cup baby spinach
• 8 ounces fresh mozzarella cheese
• 2 tablespoons balsamic glaze
• 0.5 teaspoons garlic powder
• 0.5 teaspoons dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons cornmeal
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat your grill to medium-high heat (about 400°F). If using an indoor grill pan, preheat it over medium-high heat.

Step 2

Slice the red bell pepper into wide strips, the zucchini into 1/4-inch-thick rounds, and the red onion into 1/2-inch thick rings.

Step 3

Brush the vegetables with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper.

Step 4

Grill the vegetables for 2-3 minutes per side or until they have nice grill marks and are slightly tender. Remove them from the grill and let them cool slightly before chopping into bite-sized pieces.

Step 5

Lightly flour your work surface with 2 tablespoons of flour. Roll out the pizza dough into a 12-inch circle.

Step 6

Sprinkle 2 tablespoons of cornmeal onto a pizza stone or baking sheet, then transfer the rolled-out dough onto the prepared surface.

Step 7

Brush the top of the dough with 2 tablespoons of olive oil, then sprinkle evenly with garlic powder, dried oregano, remaining salt, and black pepper.

Step 8

Spread the grilled vegetables and baby spinach evenly over the dough. Tear the mozzarella into small pieces and scatter them over the top.

Step 9

Carefully transfer the pizza to the grill using a pizza peel or the back of a baking sheet. Close the lid and grill for 12-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly.

Step 10

Remove the pizza from the grill and let it rest for 5 minutes. Drizzle with balsamic glaze and scatter the fresh basil leaves over the top before slicing and serving.

Nutrition Facts

Serving size	(1026.5g)

Amount per serving	% Daily Value*
Calories	2154.8

Total Fat 98.6g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 178.2mg	0%
Sodium 6025.7mg	0%
Total Carbohydrate 227.8g	0%
Dietary Fiber 19.2g	0%
Total Sugars 46.4g
Protein 87.2g	0%

Vitamin D 0IU	0%
Calcium 1338.7mg	0%
Iron 15.3mg	0%
Potassium 1324.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 16.2%

Carbs: 42.4%