Vegan Grilled Veggie Pizza

Yesterday was the 1st day of summer! I celebrated it by giving my picnic table a fresh coat of paint and making this pizza! (And staying in bed until 1 with a headache because of too many grapefruit fizz drinks and summer beers, but whatev.) So I grilled up a bunch of veggies in my fridge, while the dough rose. I ate this while watching Orange is the New Black because well, this season is actually really good. Kinda want to give myself a prison tat and shave half my head.

So open your fridge and peep the veggies you think would make a bomb pizza and do it up! Serve it up to yourself on the couch with the coldest water (or beer)! I might’ve gone for a run after eating this? It might’ve felt easy breezy based on the carbo-loading. I should be eating this for breakfast right now… because I’m eating the most boring oatmeal ever… I blame myself.

P.S. I’ve been blogging for 6 whole years now! So that’s pretty cool! I’m still making pizza, hugging Elliot and thinkin’ about baking cookies at 10pm.

Vegan Grilled Veggie Pizza (makes 1)

Ingredients:

pizza dough –

• 1/2 cup warm water
• 1 envelope yeast (rapid rise or active dry)
• pinch of sugar
• 1 1/4 cups water at room temperature
• 2 T extra virgin olive oil
• 2 cups whole wheat flour
• 2 cups bread flour, plus more for dusting
• 1 1/2 t salt

toppings –

• 4 T olive oil, divided
• 2 cloves of garlic, pressed
• salt + pepper
• 1 lemon wedge
• 1 corn on the cobb
• 1 tomato, sliced
• 1 red pepper, sliced
• 1/2 a bunch of asparagus
• 1/2 cup chopped, canned artichokes
• 1 avocado

Directions:

1. Make pizza dough! Proof yeast with sugar in warm water. Set aside for 5 minutes, or until bubbly. Put the flour and salt in the bowl of a stand mixer, fitted with the paddle attachment. Begin to stir. Add the water and olive oil to the yeast water. Pour into the mixer. Turn up a little bit higher until the dough is pulling away from the side of the bowl. Add more flour if necessary. Place dough in a greased bowl, turning once to coat. Cover with a towel and set aside to rise for an hour.
2. Meanwhile, coat corn, tomato slices, red pepper and asparagus with olive oil, salt and pepper. Grill them all for about 10 minutes, turning until grilled and awesome. Remove from the grill.
3. Divide the dough in half. Freeze one half unless you’d like to make pizza again the next day. With the dough half you’re using, stretch it into a round. Brush it with olive oil and sprinkle with garlic. Place oil side down on the hot grill. Cover and cook until the bottom is cooked. Check by lifting with a spatula. Brush the top with olive oil and garlic. Top with all the grilled veggies except artichokes and avocado. Cook for 5-10 minutes or until finished.
4. Top with artichoke, avocado slices, salt, pepper and a squeeze of lemon. Serve!

Yay! Click HERE for a printable pdf of the recipe above.

Mini watermelons forev // cheese plates + cherries
Summer par-tay // Cookie dough fo sho.