Summer Veggies Grilled Pizza

This is generally the time of the summer in which kitchen gardens are overflowing with beautiful tomatoes, peppers, and zucchini. And if you’re like my fam, you’re also trying to squeeze in every minute outside grilling and enjoying meals on your deck/patio before the weather starts to turn. Let’s face it, in Michigan it happens quick!

I like to use Bobby Flay’s pizza dough recipe as my base. It is quick, easy, and delicious! Feel free to start with premade pizza dough from the refrigerated or freezer section of your grocery store. Another option would be to grab some flatbread like Naan or a plain crust. You can’t quite impart the same amount of flavor as actually grilling the raw dough, but if you’re looking for a shortcut it will still work!

Summer Veggies Grilled Pizza

Pizza Dough (recipe for my favorite below)
1 jar of your favorite marinara/pizza sauce
1-2 Blocks of mozzarella cheese
Summer Veggies: zucchini, bell peppers, tomatoes, red onion

If you’re making your own dough, start it at least a couple hours before you plan to eat. You’ll need to leave plenty of time for it to rise.
Next clean and prep your veggies. I try to leave them in large pieces so as not to loose them through the grill grates but also give them lots of surface space to get some really pretty grill marks. I place some of them on the top rack of my grill so the more delicate veggies are not directly over the flames.
Once the veggies have softened remove them from the heat and allow them to cool slightly. I recommend grating your own mozzarella cheese and if you are putting in the elbow grease, grating while your veggies cool works out great!
After your grilled veggies have cooled enough to handle, cut them into bite size pieces, or whatever size you prefer for pizza topping.
Preheat your grill with a cast iron skillet or pizza stone in it. Ideally, the grill and stone should get to about 500 degrees to be ready for pizza grilling.
Shape and prep your dough into your desired shape and size on top of a piece of parchment paper. I prefer to allow the dough to be a little asymmetrical, it looks more rustic and home made that way. Spoon your favorite marinara or pizza sauce on top and spread evenly leaving whatever amount of crust you prefer. I tend to favor more of a thin crust approach and thus try to take my toppings all the way to the edges.
Sprinkle your desired amount of cheese onto the sauce and follow with your chopped grilled veggies.
Place the fullly loaded pizza with the parchment paper it was prepared on directly onto the preheated grill stone and close the lid. After about 3-4 minutes, you should be able to slide the parchment out from under the pizza and allow it to finish on the grill about another 3-4 minutes. The whole thing goes quickly, so especially on your first go, you’ll want to watch it more carefully.
Allow the pizzas to cool slightly, slice, and enjoy!

Optional Variations:

Try adding some prosciutto to your pizza; It packs a serious punch of flavor!
Trade the marinara sauce for barbecue sauce
Play with size! Try making mini pizzas and let your kiddos top their own

Bobby Flay’s Pizza Dough

3 1/2 to 4 cups bread flour + more for rolling (I just use regular AP Flour)
1 teaspoon sugar
1 envelope instant dry yeast
2 tablespoons kosher salt
1 1/2 cups water 110 degrees
2 tablespoons olive oil plus 2 teaspoons

Combine the flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine. (Make sure to use your dough hook!) While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough comes together in a solid ball. If the dough is too dry, add additional water, one tablespoon at a time. Scrape the dough onto a lightly floured surface and knead info a smooth, firm ball.
Grease a large bowl with remaining 2 teaspoons olive oil, add the dough, cover the dough with plastic wrap and put in a warm area to let it double in size; about one hour. Turn the dough out onto a lightly floured surface and divide into two equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for at least ten minutes.
Roll out, top, and bake at 500F