Garden-Fresh Grilled Veggie Pizza

“I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies.” —Dianna Wara, Washington, Illinois

Garden-Fresh Grilled Veggie PizzaPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 30minutes 15minutes
Servings Prep Time
6servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. Mix oil and garlic; brush onto both sides of vegetables. Sprinkle with pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for pepper and onion, 3-4 minutes per side for zucchini, 2-3 minutes per side for tomatoes.
  2. Coarsely chop pepper, onion and zucchini. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices. Sprinkle with 1/4 cup basil, carrots, oregano and thyme. Top with grilled vegetables, then remaining cheese.
  3. Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with remaining basil.
Recipe Notes

Test Kitchen tips

  • Half of the provolone is layered under the tomatoes to prevent the crust from becoming soggy.
  • It may seem out of the ordinary to include shredded carrot, but it adds a subtle, pleasant sweetness to the pizza.

Nutrition Facts
1 slice: 395 calories, 22g fat (8g saturated fat), 23mg cholesterol, 618mg sodium, 36g carbohydrate (6g sugars, 3g fibre), 16g protein.