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Grilled Garden Vegetable Pizza

Grilled Garden Pizza
Marcela Valladolid

Chef notes

I love this pizza because it incorporates so many fresh summer flavors and puts a bright spin on a traditional pie. The seasonal veggies and rich walnut pesto are an irresistible combination. Cooking the pizza on the grill makes it even more summery and adds a deliciously smoky char to the dough.


Walnut Pesto
  • 2 cups fresh basil leaves
  • 1 clove garlic
  • 3/4 cup walnuts
  • 1/3 cup grated Parmigiano-Reggiano cheese (optional)
  • 1/4 cup olive oil
  • salt and pepper, to taste
  • pizza dough, store-bought or homemade
  • corn meal, for dusting
  • tomato sauce, store-bought or homemade
  • shredded mozzarella cheese
  • crookneck squash or zucchini, thinly sliced and coated in olive oil, salt and pepper
  • squash blossoms (about 5 per pizza), washed and pistils removed
  • cherry tomatoes
  • Walnut Pesto (recipe above)
  • za'atar seasoning


For the Walnut Pesto:

Blend all ingredients in processor until smooth. Season lightly with salt and pepper.

For the pizza:


Prepare grill on high heat to 600 degrees. Place pizza stone on grill.


Take one 1-cup piece of dough and roll it out onto floured surface into a 10- to 12-inch round.


Sprinkle pizza peel heavily with corn meal and place dough round on pizza peel.


Spread about 1/3 cup of tomato sauce over dough, leaving a 1/2-inch border. Top with about 1/3 cup cheese. Then carefully arrange zucchini, squash blossoms and cherry tomatoes over cheese. Drizzle about 2 tablespoons Walnut Pesto over pizza. Sprinkle with za'atar.


Place pizza on stone and close cover. Cook at 600 degrees for about 7 minutes, checking halfway for doneness. Use peel to remove pizza and transfer to cutting board.