Grilled Vegetable Pizza with Lemon Cream Sauce

Grilled Vegetable Pizza with Lemon Cream Sauce will take your cookout to the next level. Nothing comes closer to that pizzeria flavor than fire-roasted zucchini and eggplant topped on a cheesy crust.

It may not be traditional barbecue food, but this Grilled Vegetable Pizza will be a welcome change from the ordinary menu. Plus, this pizza takes advantage of the summer’s best produce.

I’m a self proclaimed pizza snob. If you’ve read my post about Chocolate Strawberry Mint Dessert Pizza you’ll get a little of the back story to my persnickity pizza preferences. But long story short, I once slung pies at a pizza restaurant. The pizzas were cooked in a wood fired brick oven and most of the toppings were slow roasted in herbs each day. Absolutely delicious pizza.

So, since then I’ve found very few pizzerias that live up to my expectations. So it’s just better to make my own. Nothing beats the taste of fresh quality ingredients, so you have to make pizza from scratch to get the most tasty results.

This Grilled Vegetable Pizza starts with a homemade lemon cream sauce flavored with herbs de province, fresh rosemary and white wine. The lemon gives the sweet cream a brightness and the fresh and dried herbs gives the sauce depth.

Then fresh zucchini and eggplant are basted with oil and herbs and grilled over high heat to give them a nice char while still retaining firmness.

But the real secret is grilling the pizza dough. It gives it that crisp, brick-oven flavor. Now, you can either use a pizza stone, or you can cook the dough directly on the grate. I find the latter produces the most reliable results. But there is a trick to grilling pizza. You have to cook one side of the dough before putting on toppings!

Once you’ve put together all the components you have a melty, green, delicious pizza for your #CookoutWeek celebration! Speaking of which, don’t forget to enter the GIVEAWAY!

Grilled Vegetable Pizza Recipe

Print Rate

Course: Main

Cuisine: Fusion

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Servings: 4 servings

Calories: 813kcal

Author: Charity Beth Long

Ingredients

Lemon Cream Sauce

• 2 teaspoons olive oil
• ⅓ cup onion , diced
• 2 cloves garlic , minced
• 3 strips of lemon zest
• ½ teaspoon herbs de provence
• 1½ cups heavy cream
• ¼ cup white wine or vegetable stock
• pinch red pepper flakes
• 4 inch piece of fresh rosemary
• juice of one lemon
• ½ teaspoon fresh chives
• salt and pepper to taste

Grilled Vegetables

• 2 zucchini , cut into wedges
• 2 Japanese eggplant , cut into wedges
• ⅓ cup olive oil
• ½ teaspoon herbs de provence
• ½ teaspoon sea salt
• pinch black pepper
• pinch red pepper flakes

Pizza

• Pizza Dough
• flour for rolling
• 12 ounces mozzarella
• 1 bunch spring onions whites removed and greens thinly sliced

Instructions

Lemon Cream Sauce

• Heat olive oil in a large skillet over medium heat.
• Add onions and garlic and saute until translucent and golden.
• Add herbs, lemon zest, wine and cream and bring to a simmer, stirring often.
• When the sauce has reduced to about a cup, turn off heat and remove rosemary stem and lemon strips.
• Add lemon juice and chives and season with salt and pepper to taste.

Grilled Vegetables

• Combine oil and seasonings in a bowl.
• Add veggies and toss.
• Grill vegetables over high heat until tender when pierced with a fork but still firm.

Pizza

• Cut dough into 4 portions then roll out with a generous amount of flour and then transfer one to a floured pizza peel.
• Gently slide dough onto grill and cook until bubbly and firm.
• Remove dough from grill and flip it over.
• Top crust in this order: mozzarella, sauce, and then veggies.
• Grill until dough is cooked and cheese is melted.
• Garnish with scallions. Repeat with remaining pizzas.

Notes

Lemon Cream Sauce
Make this sauce shortly before making pizza, it does not reheat well. If you want to make it a little in advance, complete steps 1-4 and then place it in the oven on warm. Complete step 5 right before making pizza.

Topping the Pizza
Less is more! Too many toppings makes a pizza soggy. So be sparing with ingredients. I would love to give you exact measurements, but pizza shapes and sizes vary based on how the dough is divided and rolled out.

Nutrition

Calories: 813kcal | Carbohydrates: 18g | Protein: 24g | Fat: 73g | Saturated Fat: 35g | Cholesterol: 189mg | Sodium: 872mg | Potassium: 710mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2243IU | Vitamin C: 30mg | Calcium: 538mg | Iron: 2mg

Tried this recipe?Let us know how it turned out for you! Scroll down to leave a comment below.

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