Grilled Veggie Pizza with Hummus Base brings together the best of Mediterranean flavors in one colorful and nutritious meal. This creative pizza swaps traditional tomato sauce for creamy, protein-rich hummus, creating a unique base that adds depth and richness to every bite. The combination of smoky grilled vegetables, tangy hummus, and melted cheese creates a perfect harmony of textures and flavors that will satisfy both vegetarians and meat-lovers alike. What makes this pizza truly special is how the grilling process brings out the natural sweetness in the vegetables while adding that distinctive charred flavor that pairs beautifully with the earthy hummus base. It’s an ideal choice for summer gatherings, healthy family dinners, or anyone looking to add more vegetables to their diet without sacrificing taste.
Serves: 4-6 people
Prep Time: 30 minutes
Cook Time: 25 minutes
Pizza Base and Hummus
You’ll need 1 pound of pizza dough, either store-bought or homemade, brought to room temperature for easy stretching. For the hummus base, gather 1 cup of plain hummus (or make your own), 2 tablespoons of olive oil, 1 clove of garlic minced, 1 tablespoon of lemon juice, and a pinch of smoked paprika. You’ll also need 1 and a half cups of shredded mozzarella cheese and half a cup of crumbled feta cheese for the perfect Mediterranean touch.
Vegetables for Grilling
Choose a colorful variety of vegetables that grill well and complement each other. You’ll need 1 large zucchini sliced into rounds, 1 large yellow bell pepper cut into strips, 1 red bell pepper cut into strips, 1 medium eggplant sliced into half-inch rounds, 1 large red onion cut into thick slices, and 1 cup of cherry tomatoes left whole. For the grilling marinade, combine 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt and black pepper to taste.
Preparing the Vegetables for Grilling
Start by washing and cutting all your vegetables as described above. The key to perfectly grilled vegetables is ensuring they’re all cut to similar thicknesses so they cook evenly. Place all the cut vegetables except the cherry tomatoes in a large bowl and drizzle with the olive oil and garlic mixture. Add the oregano, basil, salt, and pepper, then toss everything together until all pieces are well coated with the seasoned oil.
Let the vegetables marinate for at least 15 minutes at room temperature. This allows the flavors to penetrate and helps prevent sticking during grilling. Keep the cherry tomatoes separate as they’ll be added directly to the grill without marinating.
Grilling the Vegetables
Preheat your grill to medium-high heat and clean the grates thoroughly. If using a gas grill, preheat for 10-15 minutes with the lid closed. For charcoal grills, let the coals burn until they’re hot with a thin layer of ash.
Start grilling the vegetables in order of cooking time needed. Begin with the eggplant and onion slices, as they take the longest. Grill for 4-5 minutes per side until they develop nice grill marks and become tender. Next, add the bell pepper strips and grill for 3-4 minutes per side until they’re slightly charred and softened.
Add the zucchini rounds and cherry tomatoes last, grilling the zucchini for 2-3 minutes per side and the tomatoes for 2-3 minutes total, turning them carefully to avoid bursting. All vegetables should be tender with attractive grill marks but still hold their shape. Remove from grill and let them cool slightly while you prepare the pizza base.
Preparing the Enhanced Hummus Base
In a small bowl, combine the plain hummus with the minced garlic, lemon juice, and 1 tablespoon of olive oil. Mix well until smooth and creamy. Taste and adjust seasoning if needed. The enhanced hummus should be spreadable but not too thin. If it seems thick, add another tablespoon of olive oil. Sprinkle in the smoked paprika and mix gently to create subtle color variations throughout the hummus.
Preparing the Pizza Dough
Preheat your oven to 475 degrees Fahrenheit. If you have a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the pizza dough into a large circle about 14 inches in diameter. The dough should be evenly thin but not so thin that it tears. Transfer the stretched dough to a parchment-lined baking sheet or pizza pan.
Brush the edges of the dough lightly with olive oil to help them brown nicely during baking. This also adds extra flavor and helps create a golden, crispy crust.
Assembling Your Mediterranean Pizza
Spread the enhanced hummus evenly over the pizza dough, leaving about a one-inch border around the edges for the crust. The hummus layer should be generous but not so thick that it makes the pizza soggy. Sprinkle half of the mozzarella cheese over the hummus base.
Arrange the grilled vegetables artistically over the cheese, distributing them evenly for the best flavor in every bite. Start with the larger pieces like eggplant and onion, then add the peppers and zucchini. Scatter the grilled cherry tomatoes throughout, and finish by crumbling the feta cheese over the entire pizza. Top with the remaining mozzarella cheese.
Baking to Golden Perfection
Bake the assembled pizza for 12-15 minutes until the crust is golden brown and crispy, and the cheese is melted and slightly browned in spots. The edges should be puffed and golden, and the bottom of the crust should sound hollow when tapped lightly.
If you prefer a more charred top, switch to the broiler setting for the last 1-2 minutes of cooking, watching carefully to prevent burning.
Final Touches and Serving
Remove the pizza from the oven and let it cool for 3-4 minutes before slicing. This brief cooling period allows the cheese to set slightly and makes cutting cleaner. Drizzle the remaining tablespoon of olive oil over the hot pizza and sprinkle with fresh herbs if desired. Fresh basil, oregano, or parsley all work beautifully.
Cut into 8 slices and serve immediately while the cheese is still melty and the crust is at its crispiest. This pizza pairs wonderfully with a simple arugula salad dressed with balsamic vinegar and olive oil. Store any leftovers in the refrigerator for up to 3 days and reheat in a 350-degree oven for 5-7 minutes to restore the crust’s crispiness.
