Grilled Veggie Pizza

  • Servings: 4
  • Rating:


  • 1/2 pound yellow crookneck squash, trimmed
  • 1/2 pound zucchini, trimmed
  • 1 medium-size red bell pepper
  • 1 medium-size green bell pepper
  • 1 large red onion
  • 8 to 10 large cloves garlic, peeled
  • 4 tablespoons Kikkoman Soy Sauce, divided
  • 1/2 teaspoon medium-cracked black pepper
  • 4 (6-inch) individual Italian bread shells
  • 1/2 cup shredded fresh Parmesan cheese
  • 8 ounces fresh mozzarella cheese, halved and sliced


Thinly slice squash, zucchini and bell peppers. Cut onion into thin wedges and garlic into quarters.

Toss together vegetables, garlic, 2 Tbsp. soy sauce and black pepper; place mixture in oiled grilling basket.

Cook vegetables in covered grill over medium-hot coals 15 to 20 minutes, or until tender, opening lid and stirring once or twice.

Transfer vegetables to large bowl and toss with 1 Tbsp. soy sauce.

Brush bread shells with remaining 1 Tbsp. soy sauce.

Top shells with half of Parmesan cheese, then with equal amounts of vegetables and mozzarella cheese. Sprinkle with remaining Parmesan.

Bake on cookie sheets in 450º F. oven 8 minutes, or until cheese melts and vegetables in center of pizzas are hot.