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Grilled Vegetable Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Love pizza, but hate to heat up the kitchen on a hot night? Enjoy cooking on the barbecue grill, but getting a little tired of the usual hot dogs-hamburgers-chicken? Pizza baked on the outdoor grill may sound a little unusual, and it may conjure up visions of droopy dough dripping through the grate and incinerating itself on the coals. But never fear, this pizza is both delicious (in a smoky, crackly sort of way) and quite easy to do.

Note that the toppings are made the day ahead to concentrate the flavors.

At a glance

4 to 8 servings


Choose your measure:


  • about 1 1/2 cups (2 large) green or red bell peppers, cut into 1" x 1" squares
  • 2 large sweet onions, cut into 1/2" slices
  • 6 plum tomatoes, cut into 1/2" thick slices
  • olive oil, for pans and finished crust
  • 2 cups mild white cheese, such as Monterey Jack or mozzarella, grated
  • Parmesan cheese to taste
  • Pizza Seasoning or Italian herbs (optional)



  1. Prepare the vegetable filling the night (or a couple days) before you're going to cook the pizzas.
  2. Preheat the oven to 400°F. Generously oil two large jelly roll pans or baking pans with olive oil.
  3. Lay the vegetables in a single layer in the pans. You may have to crowd them initially, but as they cook they'll shrink.
  4. Bake for about 1 hour, then turn off the heat and let the vegetables sit in the oven, undisturbed, overnight. The next morning they should be lightly browned, soft and pliable.
  5. To make the dough: In a large mixing bowl, dissolve the yeast in the water.
  6. Stir in the salt, semolina flour (or cornmeal) and whole wheat flour.
  7. Add the all-purpose flour until dough forms a ball.
  8. Place the dough on a lightly floured work surface and knead until smooth, about 10 minutes.
  9. Grease a bowl, place dough in the bowl, turning to coat all sides, cover with plastic wrap, and set in a warm place to rise until puffy, about 2 hours (or less, if it's hot out).
  10. Gently deflate the dough, and let it rise again for about 40 minutes.
  11. Turn it onto a lightly floured surface, and divide it into four pieces.
  12. Set two of the pieces aside. Roll the other two pieces into round, oval or rectangular shapes about 1/8" thick. As you finish rolling out pieces, set each on a baking sheet (or piece of aluminum foil) which has been well oiled with olive oil.
  13. Heat your barbecue grill (or let it cool) to medium hot, setting the rack 3" to 4" above the fire.
  14. Take one of the rolled-out dough pieces and gently drape it onto the grill. After 1 minute, turn it over. It should be stiff enough to turn quite easily (if not, your grill isn't hot enough).
  15. Brush the top of the pizza with olive oil, then layer with the vegetables, then the cheese and spices, if desired.
  16. Bake the pizza for an additional 5 minutes or so, or until filling is hot and cheese is melting. Move the pizza around on the grill if one side or the other starts to get too brown on the bottom.
  17. Repeat cooking process with the other pizza, then roll out and cook the remaining two pizzas. (The reasons you don't roll out all four pieces at once are, first, it's sometimes hard to find counter space to put them all. Secondly, you don't want the dough pieces to start rising.)
  18. Store any leftover slices, well wrapped, in the fridge for up to 5 days.