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Pizza alla Griglia Vegetale with grilled vegetables and mozzarella
Authentic Italian pizza with grilled aubergine, courgette and peppers

Pizza alla griglia vegetale

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Although its name resembles the previous one, this 'Vegetale' version is a celebration of plant-based abundance. While it often exists in cheeseless or lightly cheesed variations, here Parmesan and Mozzarella enrich the experience. The essence lies in the dominance of vegetables over the dough. Whereas the grill technique was the focus before, here the proportion and variety of vegetables are key. A true vitamin bomb served on a pizza base.
🕒 Prep Time 35 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 2 servings
🔥 Calories 1100 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Grill rack or griddle pan
  • Bowls for vegetables
  • Pizza stone (recommended)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the dough: add water and oil to the mixture of flour, salt, and yeast. Knead for 10 minutes, then leave to rise until doubled in size (approx. 60 minutes).

Tip: Long proving results in a more flavourful dough due to fermentation by-products.
2 ✓

Slice the vegetables thinly. Lightly salt them, then pre-grill on a hot surface for 2-3 minutes.

Tip: Pre-cooking reduces the water content of the vegetables, concentrating their flavour and preventing them from making the pizza soggy.
3 ✓

Preheat the oven to 250°C. Stretch out the dough.

Tip: The hotter the oven, the better the pizza rim will rise.
4 ✓

Spread with tomato sauce, sprinkle with crushed garlic and oregano.

Tip: Placing herbs on the sauce but under the toppings protects them from burning.
5 ✓

Arrange the grilled vegetables aesthetically, then sprinkle with the two cheeses.

Tip: The salty taste of Parmesan enhances the sweetness of the roasted vegetables.
6 ✓

Bake for 7-10 minutes until the cheese is golden brown and bubbly.

Tip: The browning (Maillard reaction on the cheese proteins) is desirable.
7 ✓

Serve topped with fresh basil and a drizzle of olive oil.

Tip: The oil conducts the flavours across the palate.

Recipe FAQ

Can it be vegan?
Omit the cheeses and drizzle more generously with garlic olive oil at the end. The flavour of the grilled vegetables is rich enough on its own.

Ingredients

  • 500 g Plain flour
  • 325 ml Lukewarm water
  • 10 g Salt
  • 3 g Dried yeast
  • 20 ml Extra virgin olive oil
  • 250 ml Tomato sauce
  • 150 g Aubergine
  • 150 g Courgette
  • 100 g Red bell pepper
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 2 cloves Garlic
  • 5 g Dried oregano
  • 10 g Fresh basil