One way to get kids crazy for veggies is to pair them with pizza! My kids have gobbled up spinach, onions, mushrooms, kale, peppers, and even zucchini on pizza!
This pizza features a classic marinara sauce, mozzarella cheese, roasted red peppers, spinach, and fresh basil. It was gobbled up just in time for the next pizza to come of the grill. (Notice my hand model. The owner of these blue-tinted fingers is 5. She is certifiably fabulous and gobbles veggies like it’s her job.)
I’ve worked on this dough to make sure it can hold up to the heat of a grill. You’ll notice that the ingredient list says “white whole wheat.” This is really important. It’s a whole grain but it’s lighter in color and texture. I use it in nearly all of my baking. It will become your all-purpose flour, too!
Make sure your dough is extremely thin when you’re rolling it out. It should be 1/8″ thick. (Just a bit thicker than a tortilla.)
Next you’ll need to decide which summer veggies will adorn your dough.
As you decide what veggies to put on the pizza follow these rules:
- Mushrooms, Onions, & Zucchini: Slice thinly and sautée
- Kale & Spinach: Slice into a thin chiffonade, or ribbons
- Peppers & Tomatoes: Super thin slices
- Fresh Herbs: Add to pizza after it gets off the grill, right before serving
You will use corn meal to help slide your dough onto the grill. Aim for the middle of the grill and gently slide your pizza right onto the grate.
I’ve given loads of tips in the recipe below so you can master the grilled pizza in no time. I can’t wait for your family to have a crispy, grilled veggie-loaded pizza. You’ll have picture perfect pizzas coming off the grill about every 5 minutes. Go get your grill on!
Hey there! I’m Alli from Don’t Panic Mom. I live in the Middle of Nowhere with four kiddos and one Hunky Husband. I love to make sense of healthy living with the reality of a tight budget and hungry kids. Want more healthy hacks for modern moms? Follow me on Facebook.
- 2 cups warm water
- 1 1/2 tablespoons yeast
- 2 tablespoons olive oil
- 2 teaspoons honey
- 2 teaspoons sea salt
- 5 – 5 1/2 cups white whole wheat flour this is essential for your dough – do not use hard red winter wheat
- 1/4 cup corn meal, divided
- In a large bowl combine water, yeast, olive oil, honey, sea salt, and 5 cups of flour. Mix together with a wooden spoon until a rough dough forms. Next, use your hands to knead the dough. If the dough feels really sticky, add a bit of flour as you knead. You know the dough is ready when it feels tacky on your hands but doesn’t break off into little bits on your hands.
- You can also use a stand mixer to make the dough. Using your dough hook, combine water, yeast, olive oil, honey, sea salt, and 5 cups of flour. Mix on medium speed until a ball has formed. Slowly add flour until the ball of dough “cleans” the sides of the bowl. The dough will look uniform and smooth.
- Cover the bowl with plastic wrap (or moist tea towel).
- After 45 minutes – 1 hour your dough will be light and ready for toppings.
- Turn on your grill to medium-high heat. (It should be about 500 degrees when you put in your pizza.)
- While you’re waiting for your grill to heat up get your dough and toppings ready. Prepare a cutting board by dusting it generously with corn meal (about 1/2 tablespoon.) Next, take a fist-sized piece of dough and start to stretch it out. The dough needs to be 1/8″ thick. You can use a rolling pin to thin out the dough. Your dough will be about 8 – 10 inches across. Test the dough right now and see if it can slide around on top of the corn meal.
- Put on 2 tablespoons of olive oil, pesto, or marinara. Top with 1/3 cup of mozzarella cheese, shredded spinach, and julienned roasted red bell peppers.
- Open your grill and gently coax your pizza off the cutting board into the center of the grill.
- Close the grill. Check on the pizza in about 5 minutes. You’ll know it’s ready if the cheese in the middle is melted and the bottom of the crust is brown and crisp.
- Garnish with fresh basil just before serving.
- Left over dough can be refrigerated for 1 week.