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Pizzas

Loaded Veggie Grilled Pizzas
Ingredients
Grilling the crust and veggies adds smoky depth to these easy loaded pizzas. A final swirl of pesto brings vibrant flavor, making them perfect for a fresh, plant-forward meal.
1 medium yellow squash
1 medium zucchini
1 small red onion
Olive oil, for brushing
10 cherry tomatoes
1 (16-oz.) package pizza dough, room temperature
3/4 cup pizza sauce
1 (8-oz.) package shredded 2 cheese pizza blend
1/3 cup store-bought pesto
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Loaded Veggie Grilled Pizzas

Loaded Veggie Grilled Pizzas

Loaded Veggie Grilled Pizzas
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:20 minutes
directions
Cut squash, zucchini and red onion in half lengthwise. Brush with oil and season with salt and pepper.
Set grill to medium. Grill squash, zucchini and onion halves cut-side down until tender and slightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut vegetables into 1/4"-thick pieces. Cut cherry tomatoes in half.
On a lightly floured surface, divide dough in half. Roll out dough as thin as possible and shape into 2 even rounds. Carefully place crusts on grill. Cover and cook until bottoms of crusts are golden brown, 3 minutes. Turn over. Working quickly, top each crust with pizza sauce, tomatoes, squash, zucchini and onions. Sprinkle with cheese. Cover and grill 8 to 10 minutes, until cheese is melted and bottoms of crusts are deep golden brown. Transfer pizzas to cutting board.
To a small resealable plastic bag, add pesto. Cut off just the tip of one corner and squeeze pesto onto the pizzas in a swirl. Slice pizzas to serve.
Source: Hannaford fresh Magazine, May June 2025
 
 
 
 
 
 
 
 
 
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