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Grilled seasonal veggie pizza

A summer recipe that's perfect for Canada Day (or any other backyard celebration), this grilled pizza is sure to be a fan-favourite. Served with a host of veggies, even the kids will enjoy this cheesy meal. 



For the dough:

  • 1 envelope pizza yeast
  • 400 milliliters warm water (120 to 130F / 50 to 55C)
  • 1 tablespoon sugar
  • 600 grams all-purpose flour
  • 2 tablespoon olive oil
  • 1 teaspoon salt

For the toppings:

  • 1 cup pizza tomato sauce
  • 1 whole tomato, cut into small cubes
  • 2 cups shredded mozzarella
  • 1 zucchini, cut into slices
  • 12 asparagus, split in half lengthwise
  • 1 red bell pepper, cut into small cubes
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese
  • 1 teaspoons salt


For the dough:

  1. Mix water, yeast and sugar until a white foam forms (activation).
  2. In the bowl of a stand mixer,  mix flour with the oil and salt. Add yeast preparation and mix on the slow speed of the mixer until a soft dough forms (about five minutes).  Change setting to high and knead for three minutes. Let dough rest, covered with plastic wrap for 30 minutes.
  3. Split dough into four pieces and stretch with the help of a rolling pin to form the pizzas.

For the sauce:

  1. Heat grill on the highest setting for 15 minutes.
  2. Reduce heat to medium and place the stretched pizzas on grill.
  3. Cover with sauce, cheese and top with the chopped veggies.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Cook until cheese melts and a golden crust forms on the bottom of the pizza. 
  6. Remove from the grill, sprinkle with parmesan and enjoy!