Grilled Summer Vegetable Pizza with Vidalia Onions

There’s always an abundance of veggies like Vidalia onions, tomatoes, zucchini and mushrooms during the summer. For the pizza recipe, we grill the veggies first to give them a delicious flavor then add to our pizza along with fresh mozzarella for a meal the whole family loves. Have different veggies on hand? This pizza is customizable to your favorite toppings! Recipe and photography courtesy of Healthy Family Project.

  • 3 plum tomatoes, sliced
  • 1/2 small RealSweet® onion, sliced
  • 1/2 zucchini, sliced
  • 1 large portabella mushroom, sliced
  • 1 tablespoon vegetable oil, divided
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (12-inch) premade whole wheat pizza crust
  • 1 clove garlic, minced
  • 1 (4 oz.) part-skim mozzarella ball, sliced
  1. Preheat oven to 350ºF.
  2. Place red pepper, broccoli, and onion in a shallow 15x10-inch baking pan. Toss vegetables with 1 Tbsp. olive oil and spread out in a single layer.
  3. Bake, about 20 to 25 mins. or until tender and lightly browned. Drain any juices and discard.
  4. Brush pizza crust with remaining 1 tsp. olive oil.
  5. Spread cream cheese over pizza crust.
  6. Layer 1 c. mozzarella cheese over cream cheese; top with roasted vegetables.
  7. Top with spinach, pine nuts, remaining 1 c. mozzarella cheese and tomato slices.
  8. Increase oven temperature to 425ºF.
  9. Place pizza crust directly on oven rack or on a pizza pan. Bake for 12 mins.
  10. Cut into wedges and serve.

Prep Time

10 minutes

Cook Time

35 minutes


4 servings

Tags: Dinner | Lunch