Grilled Vegetable Pizzas

Name: Grilled Vegetable Pizzas
Prep time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons red-wine vinegar; 1 teaspoon Dijon mustard; 1.5 teaspoons finely chopped fresh oregano; Kosher salt and freshly ground pepper; 0.25 cup extra-virgin olive oil, plus more for brushing; 12 ounces shiitake- or portobello-mushroom caps, or a combination; 2 medium zucchini, sliced lengthwise into ½-inch-thick planks; 1 bunch lacinato kale, thick stems and center ribs removed; 1 medium red onion, peeled and cut into ½-inch-thick rounds; 4 store-bought flatbreads; 12 ounces low-moisture mozzarella; 3 ounces blue cheese, crumbled

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Zucchini, mushrooms, and kale are grilled and piled on store-bought flatbread, along with a blend of cheeses and a bright mustard vinaigrette.

By

Greg Lofts

Updated on June 4, 2024

grilled vegetable pizzas — Photo:
Christopher Testani

Prep Time:

25 mins

Total Time:

45 mins

Servings:

4

These easy weeknight pies are full of surprises. Grill a bushel of produce—mushrooms, zucchini, red onion, and kale—and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.

Ingredients

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 ½ teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil, plus more for brushing
12 ounces shiitake- or portobello-mushroom caps, or a combination
2 medium zucchini, sliced lengthwise into ½-inch-thick planks
1 bunch lacinato kale, thick stems and center ribs removed
1 medium red onion, peeled and cut into ½-inch-thick rounds
4 store-bought flatbreads
12 ounces low-moisture mozzarella
3 ounces blue cheese, crumbled

Directions

Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

Originally appeared: Martha Stewart Living, June 2020

Grilled Vegetable Pizzas

Ingredients

Directions

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