Easy Grilled Vegetable Pizza with Pesto
A vibrant, smoky-flavored pizza featuring a crispy grilled crust, aromatic basil pesto, and a colorful medley of summer vegetables. This recipe is perfect for al fresco dining and delivers restaurant-quality flavor with minimal effort.
Ingredients
Ingredients
- 1 lb pizza dough store-bought, at room temperature
- 1/2 cup prepared basil pesto or homemade
- 1 cup shredded mozzarella cheese part-skim
- 1/2 cup cherry tomatoes halved
- 1 medium zucchini sliced lengthwise into 1/4-inch strips
- 1 medium yellow squash sliced lengthwise into 1/4-inch strips
- 1/2 medium red bell pepper seeded and cut into rings
- 2 tbsp olive oil divided
- 1/4 cup grated Parmesan cheese for garnish
- 1/4 cup fresh basil leaves torn, for garnish
- 1/2 tsp kosher salt divided
- 1/4 tsp black pepper freshly ground
Notes
Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F oven or on the grill to restore crispness. Make-Ahead: Grill the vegetables up to 2 days in advance and store them in the fridge. Variations: Swap the zucchini and squash for eggplant or mushrooms. Add a sprinkle of red pepper flakes for a spicy kick. For a gluten-free option, use a certified gluten-free pizza crust. Serving Suggestion: This pizza pairs beautifully with a simple arugula salad with lemon vinaigrette.