Pizza

May 22, 2017

Grilled Green Spring Veggie Pizza

Name: Grilled Green Spring Veggie Pizza
Prep time: 30 min
Cook time: 10 min
Ingredients: 1 pound homemade or store-bought pizza dough, (at room temperature); Cornmeal, (as needed); 4 teaspoons extra-virgin olive oil, (divided); 4 cloves garlic, (minced); 6 ounces burrata cheese; 1 medium zucchini, (thinly sliced); 1 cup halved lengthwise sugar snap peas; 3 ounces thin asparagus tips; 2 ramps, (white section only, thinly sliced); ½ teaspoon black truffle salt; ½ teaspoon freshly ground black pepper

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

BY: Kylie Mazon-Chambers

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This pizza might be filled with veggies but the addition of the black truffle salt and creamy burrata cheese makes it a little more extravagant.

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This grilled green spring veggie pizza is loaded with seasonal vegetables like asparagus, snap peas, zucchini, and ramps layered over a garlicky olive oil base and finished with creamy burrata and truffle salt. Cooking the pizza on the grill gives the crust a smoky flavor and crisp texture while highlighting the fresh green vegetables of spring. It’s a vibrant vegetarian pizza perfect for farmers market produce, and if you’re cooking with seasonal vegetables you should also try my squash blossom ricotta pizza or this California pizza salad with crispy prosciutto for a quick weeknight dinner.

	Why You’ll Love This Recipe
	Peak spring produce – Asparagus, ramps, zucchini, and snap peas showcase fresh seasonal vegetables.
Smoky grilled flavor – Cooking pizza on the grill adds char and crispness you can’t get from the oven alone.
Light yet indulgent – Creamy burrata and truffle salt elevate the fresh vegetables without making the pizza heavy.

Key Ingredients in This Recipe

Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and easy to make using my homemade pizza dough recipe. If you want a shortcut, look for pre-made dough in the refrigerated section of Trader Joe’s or Whole Foods. You can also ask if your favorite pizza spot sells their dough, it’s a great way to support local!
Ramps – The food-obsessed go nuts for ramps in the spring and they have been known to cause a brawl or two at farmers markets. They are only available for a few weeks in the spring and usually have to be foraged so they aren’t readily available. The scallion-looking, leek/garlicky tasting root veggie is a hot commodity, so if you see ramps be sure to snatch some up. Substitute with spring onions if needed. If you have leftovers, whip up some ramp butter—it’s divine.
Asparagus – I try to use the thinnest asparagus I can find for this pizza – I don’t cook it beforehand so asparagus that is too thick will be raw. The thin asparagus gives you a nice crunch and it gets a nice char from the grill. If you can’t find any pencil-thin asparagus at the store, use a knife or mandolin to thinly slice or shave the asparagus for your pizza.
Peas – Sugar snap peas or snap peas are a cross between snow peas and garden peas with a sweet flavor and crunchy texture. In addition, the pods are flatter with smaller peas. Be sure to remove the thin string before cooking. Garden or English peas can also be used in this recipe in place of the snap peas.
Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Slice or shave the vegetables very thin before adding them to the pizza. Because the toppings cook quickly on the grill, thinner vegetables will soften and char slightly instead of staying raw.

Swaps and Substitutions

Ramps: If ramps aren’t available, substitute thinly sliced scallions or spring onions.
Burrata: Fresh mozzarella or ricotta can be used if burrata is unavailable.
Snap peas: Garden peas or snow peas can replace sugar snap peas.
Asparagus: If the asparagus spears are thick, shave them thinly or substitute broccolini.
Pizza dough: Store-bought pizza dough works perfectly if you don’t want to make homemade dough.

How to Make Grilled Spring Veggie Pizza (Step-by-Step)

Heat grill. Preheat grill to high heat, about 550ºF.
Press out the dough. Divide the pizza dough in half. On a lightly floured surface press out one of the halves of dough into about a 10-inch circle. The dough should be fairly thin. Spread half of the cornmeal around on the pizza peel and place the dough on top. If you do not have a pizza peel then prepare the dough on a lightly greased baking sheet.
Par-bake the crust. Rub 2 teaspoons of olive oil and garlic over the pizza dough including the edges. Grill the pizza for 3 minutes to par bake the crust. Use the pizza peel or large tongs to remove it from the grill.
Assemble pizza. Arrange the burrata cheese, zucchini, peas, asparagus tips and ramps around the pizza. Leave about 1” around the edge of the pizza for the crust.
Grill. Grill until the pizza is crisp and golden brown and the cheese is bubbling, about an additional 5 to 6 minutes. Sprinkle with truffle salt and black pepper.
Serve. Cut into equal slices and serve immediately. Repeat with the remaining pizza dough.

How to Serve Grilled Spring Veggie Pizza

For spring entertaining: Slice the grilled green spring veggie pizza into small squares and serve as an appetizer.
For dinner: Pair with a lemony arugula salad to balance the richness of the burrata.
For extra flavor: Finish the pizza with lemon zest, chili flakes, or a drizzle of good olive oil.
For wine pairing: Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

How to Store Grilled Spring Veggie Pizza

Refrigerator: Store leftover grilled green spring veggie pizza in an airtight container for up to 2 days.
Reheating: Reheat pizza in a 375°F oven or skillet to keep the crust crisp.
Prep ahead: Slice the vegetables and prepare the dough up to a day ahead.
Best texture: Add the burrata just before serving if reheating leftovers so it stays creamy.

Why should I par-bake the pizza dough?

This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.

What’s the best way to reheat pizza?

With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp then broil in the oven on high until the cheese is bubbling and hot.

Can I make this pizza in the oven?

Yes! Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven. Par-bake the crust then continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 6 minutes

What cheese goes best with grilled green spring veggie pizza?

Creamy cheeses like burrata, fresh mozzarella, or ricotta pair best with grilled green spring veggie pizza because they balance the fresh vegetables.

What does burrata taste like on grilled green spring veggie pizza?

Burrata has a rich, creamy texture with a mild milky flavor. On grilled green spring veggie pizza, burrata melts slightly and adds a luxurious contrast to the crisp crust and fresh vegetables.

Other Recipes to Try

If you loved this veggie-forward take on an Italian classic, check out some of these crowd-pleasing takes on pizza:

California Salad Pizza with Avocado and Crispy Prosciutto
Squash Blossom and Ricotta Pizza
Speck and Brie Pizza with Fig Jam

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).