Grilled Vegetable Pizza with Fresh Pesto: A Pioneer Woman Favorite
The blend of smoky char, tangy goat cheese, and bright pesto creates a memorable homemade treat.
Introduction
Pizza is one of the world’s most beloved foods, and with good reason: it’s endlessly adaptable, endlessly delicious. The Pioneer Woman’s Grilled Vegetable Pizza brings together the smoky char of grilled summer vegetables, the vibrant kick of fresh pesto, and the creamy tang of goat cheese—all on a crisp homemade crust. This pizza is both a feast for the eyes and the palate, celebrating the season’s best produce in every bite. Whether you’re a long-time pizza aficionado or a newcomer to the art of homemade pies, this recipe is sure to become a new favorite.
Why This Pizza Stands Out
What makes this grilled vegetable pizza exceptional isn’t just the mix of ingredients—it’s how each component is prepared to bring out maximum flavor. The Pioneer Woman’s approach elevates the humble pizza into something extraordinary, with tips and tricks honed through years of kitchen experience. She acknowledges the chaotic joy of pizza-making—her kitchen “looked like a war zone”—but assures us that the results are more than worth the mess.
Ingredients
Success here comes from fresh, high-quality ingredients. Here’s what you’ll need:
- For the Pizza Dough: Homemade or store-bought (The Pioneer Woman uses her own recipe, but store-bought works too).
- For the Pesto: Fresh basil, garlic, pine nuts, Parmesan, olive oil, and salt. Alternatively, use a good-quality store-bought pesto for convenience.
- For the Grilled Vegetables: Zucchini, yellow squash, red bell pepper, yellow bell pepper (charred, peeled, and sliced).
- For the Cheese: Fresh mozzarella (sliced), goat cheese (room temperature, for dotting on top after baking).
- For Assembly: Olive oil for drizzling the baking sheet, salt, and pepper to taste.
Step-by-Step Guide: Grilled Vegetable Pizza
Make the Pesto
For the freshest, brightest flavor, start with homemade pesto—nothing beats it. The Pioneer Woman recommends blending fresh basil, garlic, toasted pine nuts, grated Parmesan, olive oil, and a pinch of salt until you have a smooth, fragrant sauce. If you’re pressed for time, a high-quality store-bought pesto is a decent substitute, but nothing matches the homemade version. Set the pesto aside while you prepare the vegetables.
Tip: Extra pesto keeps well in the fridge for a few days—try stirring a spoonful into eggs, pasta, or even a quiche for a burst of flavor.
Grill the Vegetables
Grilling brings out deep, smoky flavors in vegetables. Slice zucchini and yellow squash into long strips (about 1/4-inch thick). Core and halve the bell peppers (both red and yellow for color). Grill the zucchini and squash until they develop grill marks and are tender.
For the peppers, place them directly on the grill grates and blacken the skins on all sides. Immediately seal them into a large ziplock bag and let them steam for 20–30 minutes—this makes peeling off the charred skins a breeze. Remove the skins, deseed, and slice into thin strips.
Tip: Take a moment to taste a strip of each pepper straight from the grill—The Pioneer Woman insists this step is “really, really important” for appreciating the flavors you’re working with.
| Vegetable | Prep | Grilling Time |
|---|---|---|
| Zucchini | Slice into strips | 3–5 minutes per side |
| Yellow Squash | Slice into strips | 3–5 minutes per side |
| Bell Peppers | Blacken whole, then steam and peel | 8–12 minutes total |
Prepare the Pizza Dough
While the vegetables are grilling and resting, roll out your pizza dough as thin as you can—this will give you a crispier crust. Transfer the dough to a baking sheet lightly drizzled with olive oil.
Assemble the Pizza
Spread a generous layer of pesto over the dough. Add slices of fresh mozzarella, then artfully arrange the grilled zucchini, yellow squash, and bell pepper slices in an attractive pattern. The Pioneer Woman suggests letting the colors and shapes inspire you—this pizza is as much a visual delight as a culinary one.
What others are reading
Pop the pizza into a hot oven (usually around 450–475°F) and bake until the crust is golden and the cheese is bubbly, about 15–18 minutes.
Finish with Goat Cheese
Once out of the oven, crumble room-temperature goat cheese over the hot pizza. The residual heat softens the cheese, letting it melt just enough for creamy pockets contrasting the smoky vegetables and crisp crust.
Tips & Tricks for the Perfect Grilled Vegetable Pizza
- Preheat Your Grill & Baking Sheet: High heat ensures good grill marks and a crispy crust.
- Don’t Overload the Dough: Too many toppings weighs down the crust.
- Experiment with Cheese: Try different cheeses—feta, ricotta, or even a sprinkle of Parmesan add interest.
- Add Protein: For a non-vegetarian twist, throw on grilled chicken, shrimp, or Italian sausage.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pizza dough?
A: Absolutely. Homemade dough is delicious, but a good-quality store-bought dough works perfectly for this recipe.
Q: Do I have to make my own pesto?
A: Store-bought pesto is fine if you’re in a pinch, but homemade pesto offers the freshest flavor.
Q: Can I roast the vegetables instead of grilling?
A: Yes, roasting is a fine substitute if you don’t have a grill, though you’ll miss the smoky flavor that grilling imparts.
Q: What vegetables work best for this pizza?
A: Zucchini, yellow squash, and bell peppers are classic, but eggplant, asparagus, and mushrooms are also excellent choices.
Q: Can I make this pizza vegan?
A: Yes—use vegan pesto (without cheese), omit the mozzarella and goat cheese, and consider sprinkling nutritional yeast for a cheesy flavor.
Serving Suggestions
Slice the pizza while it’s still warm. The combination of creamy, tangy, and smoky flavors pairs beautifully with a crisp white wine, a cold beer, or even a lightly dressed green salad. This pizza is ideal for casual summer dinners, al fresco entertaining, or any occasion that calls for a crowd-pleasing, visually stunning dish.
Conclusion
The Pioneer Woman’s Grilled Vegetable Pizza is a testament to the magic of simple, fresh ingredients and thoughtful preparation. With its layers of bright pesto, smoky vegetables, and creamy goat cheese, it’s a recipe you’ll want to return to again and again. Whether you’re feeding a crowd or enjoying a quiet night in, this pizza proves that vegetarian cooking can be just as exciting and satisfying as any meat-centric dish.
Final Thoughts
The joy of this pizza is in the process—grilling the vegetables, whipping up a batch of pesto, assembling the pizza with care, and digging into a slice that’s packed with flavor and texture. It’s a dish that feels special, yet is approachable for any home cook. So fire up the grill, roll up your sleeves, and get ready for pizza night, Pioneer Woman style.
References
- https://www.diaryofarecipecollector.com/roasted-veggie-pizza-with-garlic-cream-sauce/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35936875/roasted-veggie-cast-iron-pizza-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11363/grilled-vegetable-pizza/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40177518/pizza-recipes/
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