Veggie Pizza
Pizza night with vegetables on top — Grilled Margherita Pizza, Greek White Pizza, Spinach pizza, Mini mushroom pizza — easy weeknight dinners for the family.
★ lunch
lunchGrilled Margherita Pizza
Simplicity is key, and sometimes the delicious smoky finish of the grill can kick up the flavors in the most basic food. This twist on a classic Margherita pizza is tasty and simple.
Breanna StarkIngredients
- 1 Pizza Crust or Flatbread
- 1/2 cup Pizza Sauce
- 8 slices Mozzarella Cheese
- 4 slices Tomato
- 2 tbsp Green Onion (chopped)
- 1 tbsp Garlic & Herb Seasoning
Instructions
- 1You can totally make your favorite pizza dough from scratch, but we usually just grab a pre-made dough or flatbread from the store when we’re in a hurry…
- 2Coat the dough in your pizza sauce, then add the mozzarella and tomato on top. Finish by sprinkling the green onions on top.
- 3Fire up your grill to 350°F and place your pizza directly on the grates.
- 4Grill for 10-15 minutes, or until the mozzarella begins to melt and the crust starts to brown.
- 5Slice into pieces and enjoy!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
lunch
snack
dinner
lunch
lunch
lunch
lunch
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Pizza Night Belongs To The Vegetables
Pizza is the one dinner nobody argues about, and it's the easiest way to get spinach, mushrooms, or peppers onto a plate without a fight. A little sauce and cheese makes almost any vegetable welcome.
Cooks on Pepper reach for this collection on nights when the fridge has odds and ends and everyone wants something warm and shareable in under an hour, or when company is coming and a cold veggie pizza can be cut into squares ahead of time.
Every recipe here is one of those: Grilled Margherita Pizza with sauce and sliced mozzarella, Easy Margherita pizza on store-bought dough, Greek White Pizza with ricotta and cream cheese, Mini mushroom pizza built on portobello caps, the crescent-dough Veggie Pizza with ranch seasoning, and a Cauliflower Crust White Pizza with garlic and spinach.
Quick Tips
- 1
Heat the pan first
Slide dough onto a sheet pan or stone that's been in a 475°F oven for at least 20 minutes so the bottom crisps instead of steaming.
- 2
Cook wet vegetables first
Sauté mushrooms, zucchini, or spinach 3 to 5 minutes and pat them dry before topping, or they'll release water onto the crust.
- 3
Go light on sauce
About 1/2 cup of sauce covers a 12-inch crust. Any more and the middle stays soggy no matter how long you bake.
- 4
Chill the cold ones
For the crescent-dough veggie pizza, cool the baked crust completely and refrigerate 1 hour after topping so it slices into clean squares.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
