Summer Vegetarian Pizza

Smokey Summer Vegeterian Pizza


Today’s recipe utilizes the unique qualities of the Engel Master’s wood-fired pizza oven to take your traditional vegetarian pizza to new heights. 


Using aromatic maple wood (you can also use oak), we’ll impart a light sweetness to the pizza that accentuates the bright veggies and smooth feta cheese.


We’ll turn a basic summertime favorite into a smokey, fire-kissed, flavorful masterpiece. 


Prep time: 60 mins (including heating time)

Cooking time: 5 minutes per pizza



Dough: You can make your own pizza dough with flour, yeast, water, and olive oil, or you can use premade pizza dough from the bakery in your grocery store or favorite restaurant.



1 tbsp Olive oil

1 small Shallot, diced

2 cloves Garlic, minced

1 (14.5 oz) can Crushed tomatoes

1 tsp Dried oregano

1/2 tsp Salt

1/4 tsp Black pepper



1 tbsp Olive oil

1 Red bell pepper, thinly sliced

1 Yellow bell pepper, thinly sliced

1 Zucchini, thinly sliced

1 Red onion, thinly sliced

1 cup crumbled Feta cheese

1/4 cup chopped fresh Parsley

1/4 cup Kalamata olives, sliced (optional)

Smoked paprika (to taste)



  1. Set up the Grill: Light a fire and add a good amount of wood. After lighting the fire, let it burn for 20 to 25 minutes at the front, with the doors slightly ajar, until the pizza stones are scorching.

  2. Prepare the Sauce: Place a pan over medium heat with olive oil. Add shallot and simmer for 3 minutes or until softened. Once added, cook for a further minute. Add the oregano, crushed tomatoes, salt, and pepper and stir. Bring to a simmer and cook, stirring periodically, for 10 minutes to slightly thicken. Take off the heat and place aside.

  3. Assemble the Pizza: Roll out the pizza dough to a desired thickness on a lightly floured surface. Spread the cooled sauce evenly over the dough, leaving a 1-inch border around the edge.

  4. Sauté the Vegetables: Heat 1 tbsp of olive oil in a pan over medium heat while the pizza stone preheats. Add bell peppers, zucchini, and red onion. Sauté for 5-7 minutes or until slightly softened with a bit of char.

  5. Transfer to the Engel Master: Roll back the fire basket and carefully transfer the assembled pizza to the preheated pizza stones. Top with the sautéed vegetables crumbled feta cheese and sliced Kalamata olives (if using).

  6. Cook: Close the doors of the Engel Master and cook for 5-7 minutes, or until the crust is golden brown and the cheese is melted and bubbly. You can use a long-handled spatula to peek under the crust occasionally to monitor doneness.

  7. Garnish and Serve: Once cooked, remove the pizza from the stones and sprinkle with fresh parsley and smoked paprika to taste. Slice and serve immediately.

  • For a smokier flavor, add wood chips to the coals. Hickory wood chips would pair well with this pizza.
  • You can experiment with other seasonal vegetables like eggplant, asparagus, or summer squash.
  • Feel free to adjust the amount of toppings to your liking.  

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