Grilled Veggie Pizza with a Cheese Filled Crust has everything a good pizza should have – a light and fluffy, cheese filled, homemade crust, lots of your favourite toppings, and plenty of really good, gooey, spicy cheese!
This post has been sponsored by BOTHWELL CHEESE and I have been monetarily compensated. All opinions and content are mine alone.
The carnivore in me wants to say that a pizza is just not a pizza without bacon and pepperoni. But, I’d be lying to you and to myself if I said that about this Grilled Veggie Pizza with a Cheese Filled Crust. I love this pizza! It all starts with a great crust, all of those grilled veggies, and of course, that beautiful cheese!
What cheese am I referring to? I’m talking about Bothwell’s Habanero with Cracked Black Pepper Monterey Jack! It’s made right here in Canada, which is awesome in itself, but when it comes right down to it, a good cheese is all about the taste and the texture.
As you know, Dear Reader, I’ve been working on conditioning myself to tolerate higher heat levels in my food. And, I was a bit nervous about this cheese having both habanero and black pepper. And, even though it was spicy, it wasn’t overkill spicy. I could eat it just as is – right from the package (and, I did!) – but it was divine when paired with the grilled veggies and it gave such a depth of flavour to the homemade pizza crust.
Made right in Manitoba, just recently, Bothwell Cheese celebrated a silver medal win for their Habanero and Cracked Black Pepper cheese at the bi-annual World Championship of Cheese Contest in Wisconsin. I’ve been to Wisconsin a few times and I’ve been lucky enough to sample many different cheeses from America’s cheese capital, so winning the silver medal is no small feat!
Made with 100% Canadian milk, quality is key at Bothwell’s. They use only the freshest milk from local Manitoba farms to create their cheese products, which you can find right here! Now that I’ve tasted Bothwell’s Habanero with Cracked Black Pepper Monterey Jack, I’m dying to get my hands on a package of that Black Truffle cheese, as well as some of those cheese curds!
Bothwell’s makes a very versatile product. As you know, Dear Reader, there are many different uses and recipes for cheese. But, when it comes to appetizers and parties, think about purchasing Bothwell’s Habanero with Cracked Black Pepper for your cheese boards, because your guests deserve the best and so do you!
Of course, another great use for Bothwell’s cheese is my Grilled Veggie Pizza with a Cheese Filled Crust! This pizza is going to be your new favourite pizza – trust me! The dough takes about 15 minutes from start to finish. And, I’ve got it loaded with grated Habanero and Cracked Black Pepper cheese, which has high heat flavour with a creamy Monterey Jack base.
Then, I’ve brushed the crust with good olive oil and minced garlic. I’ve topped the pizza with more Habanero and Cracked Black Pepper cheese, lots of grilled zucchini, peppers, onions, tomatoes, and mushrooms. Baked it to a perfect, golden brown in less than 15 minutes. And, lastly, I topped it with some fresh chopped basil, a little parmesan cheese, and a drizzle of really good olive oil. Now, doesn’t that sound better than a pizza delivery?
I’m not knocking pizza delivery; in fact, we order pizza at least two or three times a month. But, sometimes, life demands something a little more special, a little more thoughtful, and a little more delicious. Grilled Veggie Pizza with a Cheese Filled Crust using Bothwell’s Habanero with Cracked Black Pepper Monterey Jack is just that- special!
Lastly, see those potato wedges and chicken wings in the pictures? You can find those recipes at Lord Byron’s Kitchen as well. In my opinion, pizza pairs so well with wings and wedges. Take a look at my Chili Ginger Garlic Honey Wings and my Paprika and Parmesan Potato Wedges for a complete meal idea!
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Grilled Veggie Pizza with a Cheese Filled Crust
For the Pizza Crust:
- 3/4 cup warm tap water
- 1 teaspoon active dry yeast
- 2 1/4 cups all purpose flour, plus more for kneading and rolling
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1 cup Bothwell's Habanero with Cracked Black Peppery Monterey Jack, shredded
For the Pizza Sauce:
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the Pizza Toppings:
- 1 large yellow zucchini, cut into 1/4 inch slices
- 1 large red onion, peeled and sliced into 1/4 inch thick rounds
- 1 large green bell pepper, seeds removed and discarded, cut into 1 inch pieces
- 1 large orange bell pepper, seeds removed and discarded, cut into 1 inch pieces
- 4 large portobello mushoom caps, sliced 1/2 inch thick
- 1 cup cherry tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried red chili flakes, optional
- 8 whole basil leaves, roughly chopped
- 1/4 cup parmesan cheese, for garnish
- 2 tablespoons olive oil
- 2 cups Bothwell's Habanero with Cracked Black Peppery Monterey Jack, shredded
Preheat an outdoor grill or indoor grill pan to medium heat - approximately 200 degrees Fahrenheit.
In a large bowl, toss the prepared veggies with the olive oil, salt, and pepper.
Grill the veggies just until grill marks are formed on each side. Do not overcook the veggies, because they will cook more in the oven. You want the veggies to blister and get those nice grill marks without being overcooked.
Once the veggies have been grilled, remove them to a large platter and allow them to cool while you prepare the sauce and the dough.
Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate.
Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
Sift together the flour, salt, and sugar. Stir in the cheese.
Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl aside. Let the dough sit for five minutes.
While the dough is proofing, prepare the sauce by adding the oil, garlic, dried basil and dried oregano to a bowl. Whisk together. Set aside. Next, prepare a pizza pan, pizza stone, or a large baking sheet by brushing it with a little olive oil. Set aside. Also, preheat your oven to 500 degrees.
When the dough is ready, sprinkle a clean counter top with a little flour and roll the dough into a 1/4 inch round. Aim for a 15 inch flat pizza round. Transfer the rolled dough to the prepared pan.
Smear the entire surface of the pizza dough with the olive oil and garlic sauce mixture. Use a pastry brush for this.
Top the pizza with 1 1/2 cups of the cheese, followed by the peppers, zucchini, onion, and tomatoes.
Top with the remaining 1/2 cup cheese.
Bake for 12 minutes.
Remove from oven and sprinkle the top with the fresh chopped basil, dried red chili flakes, and parmesan cheese. Drizzle over the olive oil and cut into 8 slices. Serve immediately.
The warm tap water should be 110 degrees for optimum yeast activation.
You might be tempted to leave the sugar out of a savoury dough, but the sugar is and important factor to activating the yeast.
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