Smoky Grilled Veggie Pizza
Smoky Grilled Veggie Pizza features a crisp barbecue-cooked crust topped with tomato sauce, melted mozzarella, bell pepper, red onion, and fresh basil.
Equipment
- Grill or barbecue
- Pizza stone or grilling tray
- Rolling Pin
- Spatula or pizza peel
- Tongs
Ingredients
- For the Pizza Base
- 400 g gluten-free pizza dough
- 1 tablespoon extra-virgin olive oil
- For the Toppings
- 150 g tomato sauce
- 200 g mozzarella cheese shredded
- 1 bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 12 fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Pizza Base
- Preheat the grill to medium-high heat, approximately 200°C (400°F).
- Roll the pizza dough into an even circle on a lightly floured surface.
- Brush both sides of the dough with 1 tablespoon extra-virgin olive oil.
- Carefully place the dough on the grill grates or grilling tray.
- Grill for 2 to 3 minutes, or until the underside is firm and marked.
- Turn the pizza base over with tongs or a spatula.
- Add the Toppings
- Spread the tomato sauce in a thin layer over the grilled side.
- Sprinkle the mozzarella evenly over the sauce.
- Arrange the bell pepper and red onion over the cheese.
- Finish Grilling
- Close the grill lid.
- Cook for 6 to 8 minutes, or until the crust is crisp and the mozzarella has melted.
- Remove the pizza carefully from the grill.
- Drizzle with the remaining tablespoon extra-virgin olive oil.
- Scatter the fresh basil leaves over the top.
- Season with salt and black pepper.
- Cut into four equal portions and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve with grilled vegetables, an arugula salad, marinated olives, or a fresh tomato salad. Place the pizza in the centre of the table and serve it immediately while the crust remains crisp.Recipe Notes
Make sure the grill is clean and fully preheated before adding the dough. Keep all toppings prepared and within reach because the first side cooks quickly. Use only a thin layer of tomato sauce to prevent the grilled crust from becoming soft.Variations
Add sliced mushrooms, courgette, chilli flakes, or olives. Provolone can replace part of the mozzarella for a stronger flavour. Pesto may replace the tomato sauce when a fresher, herb-based pizza is preferred.Storage
Store leftover pizza in an airtight container in the refrigerator for up to two days. Reheat it on the grill, in a hot oven, or in a dry frying pan until the crust is crisp and the cheese has melted again.Wine Advice
A chilled Pinot Grigio complements the fresh vegetables and smoky crust. Sauvignon Blanc or a refreshing pale ale is also suitable.Nutrition values
Serving: 1 1/4 pizza | Calories: 320 kcal | Carbohydrates: 28 g | Protein: 18 g | Fat: 18 g | Saturated Fat: 8 g | Sodium: 650 mg | Sugar: 5 g