Grilled Veggie Pizza

Grilled Veggie Pizza
Grilled Veggie Pizza
Lauren Gordon

Grilled Veggie Pizza

Pizza doesn't have to be a heap of oily cheese and fattening toppings. In fact with this recipe, you can now officially categorize pizza as a vegetable itself!  

8
Servings
51
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 zucchini, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 olive oil
  • 1/2 cup Italian dressing
  • 1/2 cup shredded mozzarella cheese
  • 1 package pre-made dough
  • 1 small onion, thinly sliced

Directions

Take all of your vegetables and put them in a large zipper bag. Pour in dressing and allow the vegetables to marinate for at least 2 hours, but overnight for best results.

If you are using a stovetop cast iron grill, brush the grill with a tablespoon of oil and grill vegetables until tender. 

Roll out your pizza dough and brsh with olive oil and place oil-side down on the grill. Cook until the dough gets a litte puffy, removed and flip. Place the grilled vegetables on top of the pizza and sprinkle the  cheese until melted, taking care to not let the bottom crust burn.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
2g
2%
Protein
3g
7%
Vitamin A, RAE
32µg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
91mg
9%
Choline, total
2mg
0%
Folate, total
4µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
69mg
10%
Selenium, Se
4µg
7%
Sodium, Na
197mg
13%
Water
16g
1%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.