One way to get kids crazy for veggies is to pair them with pizza! My kids have gobbled up spinach, onions, mushrooms, kale, peppers, and even zucchini on pizza!
This pizza features a classic marinara sauce, mozzarella cheese, roasted red peppers, spinach, and fresh basil. It was gobbled up just in time for the next pizza to come of the grill. (Notice my hand model. The owner of these blue-tinted fingers is 5. She is certifiably fabulous and gobbles veggies like it’s her job.)
I’ve worked on this dough to make sure it can hold up to the heat of a grill. You’ll notice that the ingredient list says “white whole wheat.” This is really important. It’s a whole grain but it’s lighter in color and texture. I use it in nearly all of my baking. It will become your all-purpose flour, too!
Make sure your dough is extremely thin when you’re rolling it out. It should be 1/8″ thick. (Just a bit thicker than a tortilla.)
Next you’ll need to decide which summer veggies will adorn your dough.
As you decide what veggies to put on the pizza follow these rules:
- Mushrooms, Onions, & Zucchini: Slice thinly and sautée
- Kale & Spinach: Slice into a thin chiffonade, or ribbons
- Peppers & Tomatoes: Super thin slices
- Fresh Herbs: Add to pizza after it gets off the grill, right before serving
You will use corn meal to help slide your dough onto the grill. Aim for the middle of the grill and gently slide your pizza right onto the grate.
I’ve given loads of tips in the recipe below so you can master the grilled pizza in no time. I can’t wait for your family to have a crispy, grilled veggie-loaded pizza. You’ll have picture perfect pizzas coming off the grill about every 5 minutes. Go get your grill on!