Meatless Mondays  |  Posted 09.29.14

Grilled Vegetable Pizza

Grilled Vegetable Pizza


  • 2 potatoes (can use sweet potatoes for added health benefit) peeled and sliced into ¼-inch-thick coins
  • 2 small eggplants, cut into ½-inch-thick coins
  • 2 red peppers, cored, seeded, and cut into ¼-inch-thick strips
  • Olive Oil
  • Salt and freshly ground pepper
  • 2 lbs frozen whole wheat pizza dough, defrosted (or make your own)
  • 1 1/2 cups tomato sauce (your own recipe or store-bought)
  • 3 cup(s) (about 12 ounces) shredded low-fat mozzarella
  • Fresh basil, torn (for garnish)


  • Heat a grill to medium-high. In a large bowl, toss vegetables with 3 T cup olive oil and 1 teaspoon each salt and pepper. Grill in batches until softened but still crunchy, about 10 minutes for potatoes, 8 minutes for eggplants and peppers. Transfer to a plate and set aside.
  • Roll out dough to two 9-by-18-inch pizzas, about 1/8-inch thick. Brush one side of each pizza with 1 tablespoon olive oil, season with salt and pepper, and grill with oiled side face down on grates for 9 minutes – or until lightly browned and crispy (watch very carefully, dough can burn easily). Brush other side of pizzas with remaining olive oil, then flip and grill until cooked through, about 9 minutes more. Spread tomato sauce over pizzas and top with grilled vegetables followed by mozzarella. Close grill cover, or tent with aluminum foil, until cheese is melted, about 2 minutes. Garnish with basil.

Whole Wheat Pizza Dough

  • I package yeast (1 package = 2 ¼ tsp)
  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3 3/4 cups whole wheat flour
  • 1 cup cool water
  • 1 tablespoon olive oil
  • Pinch salt
  • In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
  • Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
  • Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
  • Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.

Recipe from Sarah Humphrey, RN, BSN Outreach Coordinator at The Regional Cancer Center
Whole Wheat Pizza Dough Recipe from Wolfgang Puck