Backyard Gourmet Veggie Pizza

Looking for a unique pizza recipe without any meat that would be the perfect meal for an evening of outdoor living?

Then fire up the grill and get ready to enjoy!



  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon granulated sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • 1½ pounds sweet onions, thinly sliced into half-moons
  • 1 large red bell pepper, cut into 2-inch-long thin strips
  • 1 pound premade pizza dough, at room temperature
  • 4 ounces finely crumbled blue cheese (1 cup)
  • 8 ounces grated mozzarella cheese (2 cups)
  • ¼ cup coarsely chopped fresh Italian parsley leaves
  • ½ cup walnuts, toasted and coarsely chopped



Warm 3 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and sugar and cook until golden, about 15 minutes, stirring occasionally. Add the vinegar and cook for 1 minute. Remove from the heat, stir in the salt and transfer the onions to a bowl. Return the skillet over medium-high heat, warm 2 teaspoons of the remaining oil, then add the bell pepper. Stirring occasionally, cook until crisp-tender, 3 to 4 minutes. Remove from the heat.

Divide the dough into four equal pieces. Lightly brush four 9-inch squares of parchment paper on one side with oil. Using your fingers, flatten each piece of dough on an oiled square of parchment paper to create four rounds, each 7 to 8 inches in diameter and about ¼ inch thick. Lightly brush the tops of the dough with oil. Let the dough stand at room temperature for 10 minutes.

Brush the cooking grates clean  and prepare the grill for direct cooking over medium heat (350°F to 450°F).

Grill the dough, paper side facing up, over direct medium heat, with the lid closed, until it is well marked and firm on the underside, 2 to 5 minutes, rotating as needed for even cooking. Discard the parchment paper. Transfer the crusts to a work surface with the grilled side facing up.

Distribute evenly over the crusts: the mozzarella, onions, bell peppers, blue cheese, and walnuts. Return the pizzas to the grill and with the lid closed, cook over direct medium heat, until the cheese is melted and the bottom of the crusts are crisp, 2 to 5 minutes. Rotate the pizzas occasionally for even cooking. Transfer to a cutting board, sprinkle with parsley and cut into wedges. Serve warm.

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