Grilled Pizza Rustica with Vegetables and Arugula | PCC Natural Markets

Grilled Pizza Rustica with Vegetables and Arugula

Yield: 4 personal pizzas

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The flavor of wood-fired pizza is irresistible and easily obtainable on your own grill! Prep all of your ingredients ahead of time and gather your family and friends on the patio to finish the pizzas together.



Heat a grill to medium-high heat.

Toss all vegetables with a little olive oil, a pinch of salt and chopped basil. Cook vegetables, turning occasionally until just tender. Transfer vegetables to a holding plate and finish pizzas.

Cut each round of pizza dough in half and form each one into a ball. Allow dough to rest about 15 minutes. With a rolling pin or your fingertips, roll or pat dough to about 1/2-inch-thick.

Brush dough rounds with garlic-infused olive oil and place dough, olive oil side down, on the grill. Brush the top of each with garlic-infused oil. Grill until golden brown, 2 to 3 minutes, and turn over.

Working quickly to maintain the heat of the crust, brush the browned sides with pesto, layer with mozzarella and top with grilled vegetables. Finish with whole basil and arugula leaves, chèvre and Parmesan. Close the lid on the grill and cook until the crust is golden on the bottom and mozzarella is melted.


This recipe reflects local vegetables available in the earliest summer season. As summer progresses, wonderful additions such as sweet peppers, eggplant and tomatoes become available. By all means, take advantage!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show which aired June 2007

More about: asparagus, mushrooms, zucchini


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