The Best Grilled Vegetable Pizza With Goat Cheese

You know that moment when dinner actually surprises you — in the best way possible? That's exactly what happened the first time I threw this grilled vegetable pizza together on a warm Nashville evening. I had bell peppers sitting on the counter, a couple of portobello mushrooms that needed to be used up, and honestly? I just didn't want to heat up the whole oven. So out came the BBQ, and dinner was born.

Bradley walked in from practice, saw the pizza on the counter, and just said, "Wait, you grilled that?" He was sold before he even took a bite.

If you love a good vegetarian dinner that still feels hearty and satisfying, you're going to want to add this one to your rotation. It's smoky, cheesy, and finished with a balsamic drizzle that just ties everything together. And if you're into big, bold veggie dishes, my Roasted Vegetable Quinoa Bowl is another one worth bookmarking.

Jump to:

• Why You'll Love This Recipe
• Ingredients For Your Grilled Vegetable Pizza
• How To Make Grilled Vegetable Pizza Step By Step
• Storage And Reheating Tips
• Tips And Variations For This Vegetable Pizza Recipe
• Frequently Asked Questions About Grilled Vegetable Pizza
• Recipes You May Like
• Let's Wrap This Up
• The Best Grilled Vegetable Pizza With Goat Cheese

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Why You'll Love This Recipe

• Ready in 35 minutes — prep included
• The grilled vegetables add a smoky depth you just don't get from roasting
• Goat cheese melts just enough while keeping that tangy flavor
• Works on a BBQ, grill pan, or oven — whatever you have
• Only 298 calories per serving, so it's filling without being heavy
• Completely vegetarian and easy to adapt for different tastes

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Ingredients For Your Grilled Vegetable Pizza

• 1 ball homemade or store-bought pizza dough
• 2 bell peppers, mixed colors, cut into strips
• 2 portobello mushrooms, stem removed and thickly sliced
• 1 medium red onion, sliced in half lengthwise, then thickly sliced
• 1½ cups pizza sauce or hand-crushed canned plum tomatoes, seasoned with salt, pepper, and oregano and simmered down
• Goat cheese (or feta), crumbled — as much as you like
• Balsamic glaze, for drizzling
• Chopped fresh parsley, for color

Substitution tip: Feta works great if goat cheese isn't your thing. Fresh mozzarella is another option if you want something milder and creamier.

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How To Make Grilled Vegetable Pizza Step By Step

Step 1: Grill Your Vegetables

1. Preheat your BBQ or grill pan to medium-high heat.
2. Place the sliced bell peppers, portobello mushrooms, and red onion into a perforated grilling basket.
3. Grill the vegetables until they're soft and starting to get those nice charred edges — usually about 8–10 minutes, turning once.
4. Remove from the grill and set aside.

This is honestly my favorite part. The smell when those mushrooms hit the grill? It fills the whole backyard.

Step 2: Make Your Quick Pizza Sauce

1. Open a can of good plum tomatoes and crush them by hand into a saucepan.
2. Season with salt, pepper, and oregano.
3. Simmer over medium-low heat until the sauce thickens slightly — about 10 minutes.
4. Set aside to cool a little before spreading.

Shortcut: If you're in a hurry, skip the simmering and just spoon the hand-crushed tomatoes straight onto your dough. It still works really well.

Step 3: Assemble And Bake The Pizza

1. Preheat your oven to 500°F, with a pizza stone on the middle rack if you have one.
2. Press out your pizza dough on a lightly floured surface into your desired shape.
3. Spoon the tomato sauce evenly over the dough.
4. Layer the grilled vegetables on top.
5. Crumble goat cheese generously over everything.
6. Bake for 10–15 minutes, until the crust is golden and the toppings are hot and bubbling.

Step 4: Finish And Serve

1. Pull the pizza from the oven and drizzle with balsamic glaze.
2. Sprinkle with chopped fresh parsley.
3. Slice and serve right away.

Amy always wants to do the parsley sprinkle. She takes that part very seriously.

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Storage And Reheating Tips

Leftover grilled vegetable pizza keeps well in an airtight container in the fridge for up to 3 days.

To reheat, skip the microwave if you can — it makes the crust chewy. Instead, pop slices into a 350°F oven for 5–8 minutes, or reheat in a dry skillet over medium heat with the lid on. The crust crisps right back up.

You can also freeze baked slices for up to 1 month. Just wrap them individually in foil before freezing.

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Tips And Variations For This Vegetable Pizza Recipe

Here's what I've learned after making this a handful of times:

• Don't skip the grill basket — it keeps the vegetables from falling through the grate and makes the whole process so much easier.
• If you're using a grill pan on the stovetop, work in batches so the vegetables actually char instead of steam.
• Want to make it a BBQ vegetable pizza with even more smokiness? Add a small handful of smoked paprika to your tomato sauce.
• Swap the goat cheese for fresh mozzarella if you're feeding kids who aren't sure about tangy cheese — the pizza is just as good, and it melts beautifully.
• Try adding zucchini or eggplant to the grilling basket for more variety.
• A sprinkle of red pepper flakes at the end adds a nice kick without overpowering the vegetables.

Honestly? The balsamic glaze drizzle is non-negotiable for me. It pulls all the flavors together in a way that makes the whole pizza taste like something from a restaurant.

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Frequently Asked Questions About Grilled Vegetable Pizza

Can I Make This Grilled Vegetable Pizza Without A BBQ?

Yes, absolutely! A stovetop grill pan works just as well. Heat it to medium-high and grill the vegetables in batches until tender and lightly charred. The results are very close to the outdoor BBQ version.

Can I Swap Goat Cheese For Another Cheese?

Of course. Feta is a great alternative with a similar tangy flavor. If you want something milder, fresh mozzarella gives a creamier result and melts a little more. All three options work really well with the grilled vegetables.

Can This Pizza Be Made Ahead Of Time?

You can grill the vegetables and prepare the tomato sauce up to a day in advance — just store them separately in the fridge. When you're ready, assemble and bake fresh. The crust texture is always better that way.

Is This Grilled Vegetable Pizza Vegetarian?

Yes, it's 100% vegetarian. With 298 calories and 10g of protein per serving, it also makes a genuinely satisfying meatless meal — not the kind where you finish and immediately start looking for a snack.

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Recipes You May Like

If this vegetable pizza recipe hit the spot, here are a few more recipes you might enjoy:

• Roasted Vegetable Quinoa Bowl — Another hearty, colorful vegetarian meal that comes together quickly on busy weeknights.
• One-Pot Skillet Lasagna — All the comfort of lasagna without the layers of dishes to wash afterward.
• Stuffed Spaghetti Squash — A satisfying, veggie-forward dinner that's just as fun to make as it is to eat.

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Let's Wrap This Up

This grilled vegetable pizza has become one of those recipes I come back to whenever I want something that feels a little special but doesn't require a whole afternoon in the kitchen. The smoky vegetables, creamy goat cheese, and that balsamic drizzle at the end — it just works.

Give it a try this week and let me know what toppings you used! And save this to Pinterest so you can find it again when summer BBQ season kicks in.

Happy cooking!

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