Go Back
+ servings
Grilled Pesto Vegetable Pizzas…An easy vegetarian meal with fantastic smoky flavor! 183 calories and 7 Weight Watchers Freestyle SP
Print Recipe
5 from 1 vote

Grilled Pesto Vegetable Pizza Recipe

These grilled vegetable pizzas, slathered with pesto and topped with smoky, tender vegetables will keep your vegetarian guests happy all summer long!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Entrees
Cuisine: Italian
Keyword: Grilling Recipes
Servings: 6 Small Pizzas
Calories: 189.6kcal

Ingredients

Instructions

  • Preheat the grill to medium-high heat.
  • Place the zucchini and eggplant strips on a baking sheet, brush both sides with 1 tablespoon olive oil, and season with ¼ teaspoon salt and ¼ teaspoon ground pepper.
  • Place the onion wedges in a medium bowl, toss with 2 teaspoons olive oil and season with ¼ teaspoon salt and ¼ teaspoon ground pepper.
  • Grill the vegetables until tender, 2 to 3 minutes per side.
  • Sprinkle some flour on a flat surface, divide the dough into 6 pieces and roll into 6 rounds.
  • Before the pizzas go on the grill, be sure to have all of your ingredients ready and sitting right beside the barbecue.
  • Place the pizza dough rounds on the grill. Depending on the size of your grill, you may have to do this in two batches. Close the lid and grill for about 2 minutes, or until the dough is puffed and there are grill marks on the bottom of each round.
  • Flip the rounds and press down slightly with the back of a metal spatula to get rid of some of the air inside the dough. Immediately spread 1 tablespoon pesto on each pizza and top with the vegetables and cheese.
  • Close the lid and grill until the cheese melts, about 3 more minutes. Remove from the grill. Serve.

Notes

Weight Watchers Points: 7 (Freestyle SmartPoints), 5 (Points+)

Nutrition

Serving: 0.5Pizza | Calories: 189.6kcal | Carbohydrates: 24.7g | Protein: 4.9g | Fat: 8.4g | Saturated Fat: 1.7g | Cholesterol: 5.2mg | Sodium: 408.2mg | Fiber: 5g | Sugar: 2.3g