Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Grilled Vegetable Pizzas Be the first to rate & review! Zucchini, mushrooms, and kale are grilled and piled on store-bought flatbread, along with a blend of cheeses and a bright mustard vinaigrette. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on June 4, 2024 Rate PRINT Share Close Photo: Christopher Testani Prep Time: 25 mins Total Time: 45 mins Servings: 4 These easy weeknight pies are full of surprises. Grill a bushel of produce—mushrooms, zucchini, red onion, and kale—and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella to bring a mix of funk and gooeyness. Then, since we've already bucked tradition, skip the marinara and drizzle your pizzas with a simple mustard vinaigrette instead. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you're having salad for dinner. Ingredients 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 ½ teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil, plus more for brushing 12 ounces shiitake- or portobello-mushroom caps, or a combination 2 medium zucchini, sliced lengthwise into ½-inch-thick planks 1 bunch lacinato kale, thick stems and center ribs removed 1 medium red onion, peeled and cut into ½-inch-thick rounds 4 store-bought flatbreads 12 ounces low-moisture mozzarella 3 ounces blue cheese, crumbled Directions Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside. Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill. Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese. Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm. Originally appeared: Martha Stewart Living, June 2020 Rate It PRINT