Ingredients:

  • 200g zucchini, sliced into rounds
  • 170g red bell pepper, sliced into strips
  • 115g red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 450g pizza dough, room temperature
  • 1/2 cup pizza sauce
  • 225g shredded low-moisture mozzarella cheese
  • 2 tbsp olive oil
  • 10g fresh basil leaves, torn
  • 8g grated Parmesan cheese
  • 1 tsp balsamic glaze

Instructions:

  1. Toss the zucchini, bell peppers, and red onion in a bowl with 2 tbsp olive oil, salt, and pepper.
  2. Preheat grill to medium-high (approx. 400°F / 200°C).
  3. Place vegetables directly on the grates. Grill for 3–4 minutes per side until char marks appear and edges are softened.
  4. Remove vegetables from the grill and set aside.
  5. Roll out the dough into a 12-inch circle and brush both sides lightly with olive oil.
  6. Place the dough directly onto the hot grill grates. Close the lid for 2–3 minutes until the bottom is mahogany-colored with charred bubbles.
  7. Flip the dough carefully using tongs or a pizza peel.
  8. Immediately spread the pizza sauce over the seared side, leaving a 1-inch border for the crust.
  9. Top with shredded mozzarella and the pre-grilled vegetables.
  10. Close the grill lid and cook for 3-5 minutes until the cheese is melted and bubbly.
  11. Remove from grill and garnish with torn basil, grated Parmesan, and a drizzle of balsamic glaze.