Individual grilled veggie pizzas

    These pizzas are a little different than the average pizzas. They are made on the barbecue. Pesto, vegetables, Gorgonzola and Gruyere grace the top of these pizzas. Perfect for summer eating.

    5 people made this

    Serves: 2 

    • 1 large portabello mushroom, sliced
    • 1 small courgette, sliced
    • 115g peeled butternut squash, thinly sliced
    • 100g bite-size broccoli florets
    • 4 tablespoons chopped red onion
    • 1 tablespoon olive oil
    • 60g fresh pizza dough
    • 4 tablespoons pesto
    • 4 tablespoons crumbled Gorgonzola cheese
    • 35g Gruyere cheese, cubed

    Prep:25min  ›  Cook:14min  ›  Ready in:39min 

    1. Preheat an outdoor barbecue for high heat.
    2. Place the mushrooms, courgette, butternut squash, broccoli and onion in a grill pan and brush with 2 tablespoons olive oil.
    3. Cook on preheated, covered barbecue until tender when pierced with a fork, about 5 minutes. Remove from barbecue and set aside.
    4. Roll out pizza dough on a floured surface to make two 20cm circles, 5mm thick. Place onto pizza tins. Brush tops with remaining 1 tablespoon olive oil.
    5. Bake on preheated, covered barbecue until browned, turning once, about 3 minutes each side. Remove from barbecue and spread with pesto.
    6. Top with cooked vegetables. Sprinkle with Gorgonzola and Gruyere cheeses. Return to barbecue, cover and cook until cheese melts, about 3 minutes.


    Ask at your local pizzeria for fresh pizza dough.

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