Pizza Ortolana With Grilled Vegetables

Name: Pizza Ortolana With Grilled Garden Vegetables
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 1 12-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought, at room temperature for 30 minutes; 1 tablespoon semolina flour, fine cornmeal, or all-purpose flour, for dusting; 1/2 cup crushed tomatoes, preferably smooth or lightly crushed by hand; 1 teaspoon extra-virgin olive oil; 1 small garlic clove, finely grated or minced; 1/4 teaspoon fine sea salt; 1/4 teaspoon dried oregano; 1 pinch freshly ground black pepper; 1 small zucchini, about 6 ounces, sliced into 1/4-inch rounds; 1/2 small eggplant, about 6 ounces, sliced into 1/4-inch half-moons; 1/2 red bell pepper, about 2 1/2 ounces, sliced into 1/2-inch strips; 1/2 yellow bell pepper, about 2 1/2 ounces, sliced into 1/2-inch strips; 1/2 cup cherry tomatoes, about 3 ounces, halved; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon fine sea salt, divided; 1/4 teaspoon freshly ground black pepper; 6 ounces fresh mozzarella, torn into 1/2-inch pieces and patted dry; 8 fresh basil leaves, torn if large; 1 teaspoon extra-virgin olive oil, for finishing; 1 pinch crushed red pepper flakes, optional

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes

Quick Ingredients

Dough: 1 pound pizza dough, 1 tablespoon semolina flour or all-purpose flour for dusting
Light tomato base: 1/2 cup crushed tomatoes, 1 teaspoon extra-virgin olive oil, 1 small grated garlic clove, 1/4 teaspoon fine sea salt, 1/4 teaspoon dried oregano, pinch of black pepper
Vegetables: 1 small zucchini, 1/2 small eggplant, 1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 cup cherry tomatoes
Seasoning: 1 tablespoon extra-virgin olive oil, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper
Cheese and finish: 6 ounces fresh mozzarella, 8 fresh basil leaves, 1 teaspoon extra-virgin olive oil

Do This

1. Place dough at room temperature and preheat a pizza stone, steel, or inverted baking sheet at 500°F for 30 minutes.
2. Slice zucchini, eggplant, bell peppers, and cherry tomatoes; salt eggplant for 10 minutes, then pat dry.
3. Stir crushed tomatoes with olive oil, garlic, salt, oregano, and black pepper.
4. Grill or sear zucchini, eggplant, peppers, and cherry tomatoes in a hot pan until lightly charred, about 11 minutes total.
5. Stretch dough to a 12-inch round on a floured peel or parchment-lined board.
6. Spread on tomato base, add mozzarella, then arrange grilled vegetables and cherry tomatoes.
7. Bake at 500°F for 11 minutes, finish with basil and olive oil, rest 2 minutes, then slice.

Why You’ll Love This Recipe

Colorful and fresh: Grilled zucchini, eggplant, bell peppers, and cherry tomatoes make every slice bright, hearty, and full of garden flavor.
Light but satisfying: A thin tomato base and fresh mozzarella keep the pizza flavorful without feeling heavy.
Great texture: Pre-grilling the vegetables helps remove excess moisture, adds gentle char, and keeps the crust crisp.
Weeknight-friendly: Store-bought pizza dough makes this approachable, while the homemade tomato base makes it taste special.

Grocery List

Produce: 1 small zucchini, 1 small eggplant, 1 red bell pepper, 1 yellow bell pepper, cherry tomatoes, fresh basil, garlic
Dairy: Fresh mozzarella
Pantry: Pizza dough, crushed tomatoes, extra-virgin olive oil, fine sea salt, black pepper, dried oregano, semolina flour or all-purpose flour

Full Ingredients

For the Dough and Baking Surface

1 pound pizza dough, homemade or store-bought, at room temperature for 30 minutes
1 tablespoon semolina flour, fine cornmeal, or all-purpose flour, for dusting

For the Light Tomato Base

1/2 cup crushed tomatoes, preferably smooth or lightly crushed by hand
1 teaspoon extra-virgin olive oil
1 small garlic clove, finely grated or minced
1/4 teaspoon fine sea salt
1/4 teaspoon dried oregano
1 pinch freshly ground black pepper

For the Grilled Vegetables

1 small zucchini, about 6 ounces, sliced into 1/4-inch rounds
1/2 small eggplant, about 6 ounces, sliced into 1/4-inch half-moons
1/2 red bell pepper, about 2 1/2 ounces, sliced into 1/2-inch strips
1/2 yellow bell pepper, about 2 1/2 ounces, sliced into 1/2-inch strips
1/2 cup cherry tomatoes, about 3 ounces, halved
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt, divided
1/4 teaspoon freshly ground black pepper

For the Topping and Finish

6 ounces fresh mozzarella, torn into 1/2-inch pieces and patted dry
8 fresh basil leaves, torn if large
1 teaspoon extra-virgin olive oil, for finishing
1 pinch crushed red pepper flakes, optional

Pizza Ortolana With Grilled Vegetables – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Place the pizza dough on the counter for 30 minutes so it can relax and stretch more easily. Meanwhile, set an oven rack in the lower third of the oven. Place a pizza stone, pizza steel, or an inverted heavy baking sheet on the rack and preheat the oven to 500°F for 30 minutes.

If your dough is very cold or tight after 30 minutes, let it sit for 10 more minutes while you prepare the vegetables. Relaxed dough is much easier to shape and is less likely to spring back.

Step 2: Prepare the vegetables

Slice the zucchini into 1/4-inch rounds. Slice the eggplant into 1/4-inch half-moons. Cut the red and yellow bell peppers into 1/2-inch strips. Halve the cherry tomatoes.

Sprinkle the eggplant with 1/4 teaspoon of the fine sea salt and let it sit for 10 minutes. This draws out extra moisture and helps the eggplant grill better. After 10 minutes, pat the eggplant very dry with a clean towel or paper towel.

Step 3: Make the light tomato base

In a small bowl, stir together the crushed tomatoes, 1 teaspoon extra-virgin olive oil, grated garlic, 1/4 teaspoon fine sea salt, dried oregano, and a pinch of black pepper. Keep the sauce uncooked; it will cook directly on the pizza and stay bright and fresh.

This recipe uses only 1/2 cup sauce because Pizza Ortolana is best with a light tomato layer. Too much sauce can make the crust soft, especially with vegetable toppings.

Step 4: Grill the vegetables

Heat a grill pan, cast-iron skillet, or large heavy skillet over medium-high heat for 3 minutes. In a bowl, toss the zucchini, dried eggplant, and bell pepper strips with 1 tablespoon extra-virgin olive oil, the remaining 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper.

Add the vegetables in a single layer, working in batches if needed. Cook the zucchini for 2 minutes per side, the eggplant for 2 to 3 minutes per side, and the bell peppers for 3 to 4 minutes total, turning once or twice, until lightly charred and just tender. Place the grilled vegetables on a plate.

Add the halved cherry tomatoes to the hot pan, cut side down, for 30 seconds. Remove them as soon as the cut sides soften slightly. They should still hold their shape.

Step 5: Stretch the dough

Lightly dust a pizza peel, large cutting board, or sheet of parchment paper with 1 tablespoon semolina flour, fine cornmeal, or all-purpose flour. Place the dough on the dusted surface and gently press it into a flat disk.

Using your fingertips, press from the center outward, leaving a slightly thicker 1/2-inch border around the edge. Lift and stretch the dough gently until it forms a 12-inch round. If the dough resists, let it rest for 5 minutes, then continue stretching.

Step 6: Assemble the Pizza Ortolana

Spread the light tomato base over the dough, leaving the 1/2-inch border uncovered. Scatter the patted-dry mozzarella pieces evenly over the sauce. Arrange the grilled zucchini, eggplant, red bell pepper, yellow bell pepper, and cherry tomatoes over the cheese.

Try not to pile the vegetables too high in the center. A more even layer helps the pizza bake properly and gives you a better balance of crisp crust, melted mozzarella, and roasted vegetable flavor in every slice.

Step 7: Bake until crisp and bubbling

Slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 11 minutes, until the crust is puffed and browned at the edges, the mozzarella is melted, and the vegetables look lightly roasted.

If the crust needs slightly more color, bake for 1 additional minute. If using parchment paper, you can remove it after the first 5 minutes of baking by carefully sliding it out from under the pizza.

Step 8: Finish and slice

Transfer the pizza to a wooden board and let it rest for 2 minutes. Scatter the fresh basil over the top, drizzle with 1 teaspoon extra-virgin olive oil, and add a pinch of crushed red pepper flakes if you like a little heat.

Slice into 4 large pieces or 8 smaller pieces. Serve warm, while the crust is crisp and the mozzarella is still soft.

Pro Tips

Pat the mozzarella dry: Fresh mozzarella holds moisture, so blotting it before topping helps prevent a soggy center.
Do not skip pre-grilling: Zucchini and eggplant release water as they cook. Grilling first adds flavor and keeps that water off the pizza.
Use a light hand with sauce: A thin tomato base lets the vegetables and mozzarella shine while keeping the crust crisp.
Preheat thoroughly: A very hot stone, steel, or baking sheet gives the dough a fast burst of heat for better rise and browning.
Let the pizza rest before slicing: Just 2 minutes helps the cheese settle so the toppings do not slide off.

Variations

White Ortolana Pizza: Skip the tomato base and brush the dough with 1 tablespoon olive oil mixed with 1 grated garlic clove. Add the mozzarella and vegetables as written.
Spicy Vegetable Pizza: Add 1/4 teaspoon crushed red pepper flakes to the tomato base and finish with another pinch after baking.
Extra-savory version: Add 2 tablespoons finely grated Parmigiano-Reggiano over the mozzarella before baking for a deeper, saltier flavor.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375°F oven or toaster oven for 7 minutes, or warm them in a dry skillet over medium heat for 4 minutes with the lid on for the first 2 minutes. Avoid microwaving if you want the crust to stay crisp.

To make components ahead, grill the vegetables up to 2 days in advance and refrigerate them in a covered container. The tomato base can also be mixed up to 2 days ahead. Pat the vegetables dry before adding them to the pizza, and assemble only right before baking.

Nutrition (per serving)