This delicious pizza recipe has got the best of both worlds, salty cured meat, and fresh garden veggies.
How can anyone resist a crispy and cheesy piece of pepperoni pizza? This recipe has got the best of both worlds, salty cured meat, and fresh garden veggies. The universe is in perfect pie balance. Since its summer time, I enjoy making food outside. Recently I grilled a BBQ chicken pizza, and it was so good I decided to make a pepperoni pizza with vegetables a try, it’s a super easy and classic pizza recipe that is going to get devoured!
My Weber Gas Grill is my best buddy during the summer, getting the most attention during those warm nights. I have to show love to Trader Joe’s for having awesome fresh pizza dough ready to go for under $2; you really can’t go wrong! I used a whole wheat pizza dough for my crust, and it gave a nice hearty, chewy and crispy pizza.
I always lightly oil my dough with some olive oil before grilling to add flavor and prevent sticking. It only takes 2 to 3 minutes on a hot barbecue grill to cook the bottom of the crust. A quick flip and then all of the yummy toppings. With this recipe, crunchy cheesy pizza is ready in under 10 minutes!
Make sure to slice all of the toppings very thin, so the dough and vegetables cook all at the same time. I like to add some freshly ground black pepper and kosher salt to top the pie for extra flavor as it cooks.
The pizza out of the barbecue is piping hot and ready to enjoy. It’s tough having to wait to dig into the pie just long enough to take a quick photo for all of you to see!
The charring on the crust from the hot grill gives some unique and irresistible flavor and compliments the savory pepperoni. The vegetables are tender yet still adds a little texture and crunch, is it time to eat yet? Drool…
If you are kind, you can share, but I don’t blame you if you want your own pie! This was the perfect size for two hungry adults with a slice or two left over for lunch the next day. It’s not hard learning how to grill pizza, just give it a try, your taste buds with thank you!
How do I prevent the pizza dough from sticking to the grill?
I know, that was my biggest fear when I tried my first attempt at grilling a pizza. When you prepare your fresh dough, give it about 30 minutes to sit a room temperature to let the gluten proteins relax and allow the dough to be easily stretched. Flour both sides of the dough with just enough to prevent it from sticking to your hands and surface as you work with it. Make sure the grill has been preheated and very hot, around 500-600°F (550°F target). Make sure to clean and oil the grill grates to help prevent sticking. Lightly oil one side of the stretched dough will oil (olive or vegetable) and carefully transfer the dough, piled side down to the grill. Let the dough cook for just a few minutes until it easily releases from the grill. You should have no problem flipping the crust to finish topping and cooking your pie. Enjoy!
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
slices
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- 1 pound pizza dough raw
- flour for dusting dough
- olive oil for brushing on grill and pizza
- 1 cup marinara sauce
- 2 cups mozzarella shredded
- 5 ounces pepperoni sliced
- 1 roma tomato thinly sliced
- 1 cup brown mushrooms thinly sliced
- 1/2 cup zucchini thinly sliced
- 1/2 cup red bell pepper thinly sliced
- kosher salt as needed
- black pepper freshly ground, as needed
- If using a store-bought pizza dough, allow the dough to come to room temperature for 30 minutes on a floured piece of parchment paper or cutting board. On a floured piece of parchment paper in a sheet pan, stretch or roll out the dough to about 12 inches in diameter. Make sure the bottom of the dough is floured and is not sticking to the paper.
- Preheat barbecue grill to have all burners on medium high heat. Clean and then oil the grill with olive oil to help prevent sticking of the dough. Brush the top of the dough with olive oil. Use the parchment paper to transfer the dough olive oil side down onto the grill, work quickly to stretch the dough into a circle before it sets on the grill. Close the grill for 2 minutes, open the grill and check if the bottom has browned and no longer sticks to the grill. The dough may look bubbly. Cook for 1 to 2 minutes uncovered if needed.
- Turn all of the burners heat down to medium low. Flip the dough over and work quickly to add the sauce, 2/3 of the mozzarella cheese, pepperoni, tomato, mushrooms, zucchini, bell pepper, the rest of the cheese and salt and pepper on the top of the pizza. Cover and cook for 4 to 5 minutes, until the cheese, has melted. Check the bottom of the crust halfway through to make sure the crust is not burnt. Transfer pizza to a cutting board, cut into 8 slices and serve immediately.
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