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Grilled Pizza With Hummus, Vegetables, Goat Cheese, And Olives

Grilled Pizza With Hummus, Vegetables, Goat Cheese, And Olives prepared dish

This grilled pizza features a flavorful base of hummus topped with a medley of fresh vegetables, creamy goat cheese, and briny olives. It's a delightful and unique twist on traditional pizza, perfect for a summer gathering.

This recipe is mediterranean style, dinner, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include olive oil, red onion, pizza dough, goat cheese.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp olive oil
  • 0.5 medium red onion (sliced)
  • 1 lb pizza dough
  • 4 oz goat cheese
  • 1 medium zucchini (sliced)
  • 0.25 cup fresh basil (chopped)
  • 0.5 cup black olives (sliced)
  • 1 medium bell pepper (sliced)
  • 1 cup hummus
  • 0.25 tsp black pepper
  • 0.5 tsp salt

Instructions

  1. Preheat the grill to medium-high heat.
  2. Roll out the pizza dough on a floured surface to your desired thickness.
  3. Brush one side of the dough with olive oil and place it oil-side down on the grill.
  4. Grill the dough for about 3-4 minutes until it has grill marks and is slightly firm.
  5. Flip the dough over and spread a layer of hummus evenly over the grilled side.
  6. Top the hummus with sliced bell pepper, zucchini, red onion, goat cheese, and black olives.
  7. Sprinkle with salt and black pepper, then close the grill lid.
  8. Grill for an additional 5-6 minutes until the cheese is melted and the vegetables are tender.
  9. Remove the pizza from the grill and garnish with fresh basil before slicing and serving.

Nutrition (per serving)

  • Calories: 350
  • Protein: 12 g
  • Fat: 18 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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