Garden pizza recipe is the perfect summer meal! Use fresh veggies from the garden or farmer’s market and bake on the grill for a fun, fresh dinner.
We make a lot of different pizzas around here. The kids still prefer good old pepperoni, but this one is a grown up favorite. I love to pile on the veggies! This is a great way to use up veggies that are starting to go — especially during the summer months when the harvest is bountiful!
Three Cheese Garden Pizza Recipe on the Grill
You can use homemade pizza dough or store bought dough. This time around we used store bought dough. What I love the most about this pizza are the super simple ingredients that are fresh all summer long – zucchini, garlic and tomatoes. I’ve also added summer squash and mushrooms. I bet peppers would be delicious, too.
The pizza can be grilled or cooked in the oven. We used the grill this time around, but it’s just as great made in the oven. Start by carefully spreading the crust on a pizza stone or a pizza pan that is lightly greased and safe for temperatures over 500 degrees. Sprinkle with finely diced garlic. You can add a little drizzle of olive oil if you want as well.
Next, you par bake the crust, which means you need to bake the crust a little first. The veggies are wet toppings so baking the crust before they go on helps keep the crust crisp and the veggies don’t get overcooked.
Preheat your grill to a medium high heat. You can bake this directly on the heat or off heat. Grilling pizza is fun and easy but you have to learn how your grill works best for baking. Ours gets very hot because our outdoor temps are high so we bake a lot off heat. But if the air is cooler, then right on the heat may work better.
Make sure your stone or pan can stand up to high heats! You can also grill this directly on the grates, but it’s very hard to get the pizza off the stone or baking pan and on to the grate in one piece. I’d suggest using corn meal under the dough to make it easier to slide off.
Grill temperatures are harder to control than the oven so it make take less than the 8 minutes to get the crust baked. Just watch it and let it get to the point where it just looks a little under baked. Then you add the toppings.
If you’d like to bake the pizza, preheat a 45o degree oven and follow the recipe – just use the oven instead of the grill.
If you’re grilling, take your veggies, cheeses and herbs right outside next to the grill so you can keep an eye on the crust.
Now, we have a big debate on how to put toppings on a pizza. On top of the cheese or under the cheese? Since this pizza has no sauce, do both! Layer cheese, then veggies, then more cheese. Sprinkle Italian seasoning mix on top. Or you can just use basil and oregano. Fresh would be yummy too.
Close the cover of the grill and let the pizza bake until the crust is browned and the cheese is melted. It will probably finish up pretty quickly so keep an eye on it.
- 1 pizza dough (store bought or homemade)
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small zucchini, thinly sliced
- 2 roma/plum tomatoes, sliced
- 1 oz grated Parmesan cheese
- 4 oz mozzarella cheese, shredded
- 4 oz cheddar cheese, shredded
- 1-2 teaspoons Italian seasonings
- Preheat oven to 450 degrees or gas grill on medium high heat.
- Roll or press out dough on to a lightly oiled cookie sheet, pizza pan or preferably a pizza stone.
- Sprinkle garlic over dough.
- Bake in oven or on the grill for 8 minutes and remove from heat.
- Put half the cheese, all the vegetables on the pizza. Cover with remaining cheese.
- Sprinkle Italian seasoning on top.
- Bake or grill until cheese is melted and crust is browned.
Amount Per Serving: Calories: 140 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 261mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 8g