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Summer pizza that doesn’t heat the whole house!

Grilled Garden Vegetable Pizza

Makes: 6 servings

Time: 45 minutes


  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 medium tomatoes, cut into 1/2-inch slices
  • 1 large sweet red pepper, halved, stemmed, and seeded
  • 1 small zucchini, cut lengthwise into 1/4-inch slices
  • 1 small onion, cut crosswise into 1/2-inch slices
  • 1 teaspoon coarsely ground pepper
  • 1 prebaked 12-inch pizza crust
  • 1/3 cup spreadable garden vegetable cream cheese
  • 8 slices smoked provolone cheese, divided
  • 1/2 cup minced fresh basil, divided
  • 1/4 cup shredded carrots
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon minced fresh thyme


  1. Mix oil and garlic and brush onto both sides of vegetables.
  2. Sprinkle veggies with pepper.
  3. Grill veggies over medium heat with the cover down until tender
    1. 4–5 minutes per side for pepper and onion
    2. 3–4 minutes per side for zucchini
    3. 2–3 minutes per side for tomatoes.
  4. Coarsely chop pepper, onion, and zucchini.
  5. Spread pizza crust with cream cheese; layer with 4 slices provolone and tomato slices.
  6. Sprinkle with 1/4 cup basil, carrots, oregano, and thyme.
  7. Top with grilled vegetables, then remaining cheese.
  8. Grill pizza, covered, over medium heat until the bottom is golden brown and cheese is melted, 5–7 Minutes.
  9. Top with remaining basil.
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