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Grilled Pizza Pepperoni with Vegetables

 As the weather turned from spring to summer and got really humid the past week, I turned on my outdoor grill to make this Grilled Pizza Pepperoni with Vegetables. This is a versatile recipe. Grill the pizza dough a few minutes. Then start layering the pepperoni and ingredients. Continue grilling and before you know it the melted cheese on the toppings will call out your name. This is an Asian in America recipe by Elizabeth Ann Quirino which first published on the Quirk DIY blog. Serves 4.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dinner, Lunch, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Grilled Pizza Pepperoni Vegetables
Servings: 4 people
Calories: 500kcal
Author: Elizabeth Ann Quirino

Equipment

  • Outdoor grill - charcoal or gas; Grilling accessories - tongs, turners, mitts

Ingredients

  • 1 can (13.8 ounces) whole grain pizza dough use plain frozen artisan pizza dough,
  • 1/4 to 1/3 cup extra virgin olive oil for brushing
  • 2 cloves garlic, finely minced
  • 1 teaspoon black pepper powder
  • 2 teaspoons red pepper flakes
  • 1 cup grated Mozarella cheese; or add more if desired
  • 1 cup pepperoni slices
  • 1 whole large tomato, sliced
  • 1 whole onion, sliced
  • 1 piece red or green bell pepper, sliced into 2-inch strips, seeded
  • 1 cup fresh kale or baby spinach, washed, edges trimmed
  • 1/2 pound bacon, about 8 strips
  • to sprinkle: sriracha sauce

Instructions

  • Thaw frozen pizza dough on the counter at room temperature, for about 30 minutes. Roll out and brush lightly with a few tablespoons extra virgin olive oil. Sprinkle top of pizza with minced garlic, black pepper and red pepper flakes.
  • · Prepare outdoor grill well. Clean grates thoroughly. Spread cooking spray on grill top. On pre-heated medium heat of outdoor grill, place the rolled out pizza dough. Grill this for 8 to 9 minutes. Do not pre-grill longer than this amount of time, the dough burns fast. Rotate the pizza dough around so it does not burn, and for even grilling.
  • · Take pizza dough off the grill and start layers of toppings.
  • · Brush another light layer of extra virgin olive oil. Spread out the following toppings : pepperoni slices, tomato, onions, spinach, green or red peppers, shredded cheese.
  • · Place the pizza with toppings back on the grill. Over medium heat, grill for 8 to 10 minutes. Turn the pizza around if bottom starts to burn. This cooks very fast.
  • · In a separate skillet, cook the bacon strips. Lay the bacon strips on a medium, dry skillet and cook over medium high heat. Lower heat to medium if the skillet gets too hot. The bacon strips will get crisp in about 9 to 10 minutes. When done, remove bacon strips and drain on paper towels.
  • · Remove the pizza with toppings from the grill. Top with crisp bacon slices. Sprinkle sriracha sauce liberally all over. Serve warm and crisp.
  • Cook's Comments: Be sure to have very clean grates on your grill. Apply cooking spray liberally so pizza dough does not stick on surface. For toppings, you can use mozzarella cheese or any type of shredded cheese preferred. You can also brush some tomato sauce on the pizza dough if desired. But try to layer lightly. The pizza grills better if layers are light and do not weigh down. This is an Asian in America recipe which first published on the Quirk DIY blog. 
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Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 2g | Protein: 14g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 890mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg