Grill the vegetables first, then load them onto the pizza. Double charring — once on the grate, once on the stone — gives the vegetables an intensity that raw toppings can’t match. Courgettes, sweet peppers, aubergines and red onions develop a smoky sweetness and a satisfying texture that stand up well to the heat of the stone and the dough.

This recipe is about making the most of seasonal, homegrown ingredients and the versatility of the BBQ. The pizza stone creates a crisp base with just the right amount of char, while the direct heat from the grill cooks the vegetables evenly, enhancing their natural flavours without overpowering them. A simple drizzle of olive oil, fresh garlic and basil tie everything together, keeping the focus on clean, whole-food cooking over fire.

Using the BBQ as a tool rather than an event, this grilled vegetable pizza fits perfectly into everyday cooking. It’s approachable but precise, combining the skills of a gardener selecting fresh produce, a chef balancing flavours, and a craftsman managing fire and heat. The result is a pizza that feels both grounded and elevated — a straightforward way to bring seasonal vegetables to the centre of the plate.