Recipes // Side Dishes // Individual Grilled Veggie Pizzas

Individual Grilled Veggie Pizzas


Original recipe makes 2 servings

Prep 25 minutes

Cook 14 minutes

Ready in 39 minutes


  • 1 large portobello mushroom, sliced
  •  1 small zucchini, sliced
  •  1/4 pound butternut squash - peeled, seeded, and thinly sliced
  •  1 cup bite-size broccoli florets
  •  1/4 cup chopped red onion
  •  1 tablespoon olive oil
  •  2 ounces refrigerated pizza crust
  •  1/4 cup pesto
  •  1/4 cup crumbled Gorgonzola or blue cheese
  •  1/4 cup fontina cheese, cubed


  1. Preheat an outdoor grill for high heat.
  2. Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside.
  3. Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil.
  4. Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.
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