Grill Like an Italian with Colavita: Pizza with Grilled Summer Veggies and Pesto
Recipe Type: Main
Cuisine: Italian-Inspired
Serves: 8 servings
Fire up your grill, tomato, zucchini, and onions are ready to be brushed with balsamic and charred. Once cooked, throw on a pizza for great barbecue flavor.
Pizza Dough
  • 1½ cups water, room temperature
  • 2 tsp honey
  • 1 tsp dry active yeast
  • 3 Tbsp extra virgin olive oil
  • 2 cups all-purpose flour
  • 2 cups "00" flour
  • 1½ tsp salt
For the pesto:
  • 2 cups fresh basil leaves
  • 1 inch piece of Parmesan cheese
  • ¼ cup toasted pine nuts (I often substitute pecans)
  • 3 Tbsp extra virgin olive oil, plus more if needed
  • 1 Tbsp capers, drained
For the pizza:
  • 1 tomato, sliced
  • 2 zucchini, sliced
  • 1 red onion, sliced
  • 1 Tbsp white balsamic vinegar
  • 1 batch of pizza dough (see recipe below)
  • 2 Tablespoons extra virgin olive oil
  • 4 oz. mozzarella cheese, sliced
  • fresh basil, for topping
Pizza Dough
  1. In a measuring cup mix the water with the honey, yeast and olive oil. Allow to rest until yeast begins to bubble, about 10 minutes.
  2. In a large mixing bowl, combine the flours and salt. Add the yeast mixture and stir until combined, switching to knead it against the sides of the bowl with your hands until smooth and elastic (about 3 minutes). The dough will be sticky - that's okay - but add a bit more flour if it doesn't come together into a cohesive ball.
  3. Cover the bowl with plastic wrap and let it rise for 2 hours in a warm spot.
Grill and Assembly
  1. First, to make the pesto, combine all pesto ingredients in a food processor until nearly smooth. Add additional olive oil, if needed a bit at a time until it reaches a smooth spreadable consistency.
  2. Preheat the oven to 450 degrees F and prepare your grill. If using a pizza stone, place it in the oven as it heats up.
  3. When the grill is hot, brush the sliced vegetables with olive oil and place on the grill. Cook until tender, turning halfway through. When you have about a minute left of cooking, brush both sides of the vegetables with vinegar and sprinkle with salt and pepper. Transfer to a plate.
  4. Stretch the pizza dough into rounds and drizzle with olive oil.
  5. Top each pizza with pesto, grilled vegetables and mozzarella. Cook until cheese is bubbling and pizza crust is golden, about 10-15 minutes. Sprinkle with fresh basil, slice and serve!
Recipe by Honest Cooking at