Grilled Vegetable Pizzas

grilled vegetable pizzas
Photo: Christopher Testani
Prep Time:
25 mins
Total Time:
45 mins

These easy weeknight pies are full of surprises. Grill a bushel of produce—mushrooms, zucchini, red onion, and kale—and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner.


  • 2 tablespoons red-wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 ½ teaspoons finely chopped fresh oregano

  • Kosher salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil, plus more for brushing

  • 12 ounces shiitake- or portobello-mushroom caps, or a combination

  • 2 medium zucchini, sliced lengthwise into ½-inch-thick planks

  • 1 bunch lacinato kale, thick stems and center ribs removed

  • 1 medium red onion, peeled and cut into ½-inch-thick rounds

  • 4 store-bought flatbreads

  • 12 ounces low-moisture mozzarella

  • 3 ounces blue cheese, crumbled


  1. Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.

  2. Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.

  3. Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.

  4. Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

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