Recipe of cooked roast vegetable pizza garnished with greek yoghurt sauce.

Beverly Hills Grover Farmers Market Pizza

A great vegetarian pizza option to make and add to your pizza menu.


  • 1 x 200g wholemeal dough ball — rolled and proofed
  • 90g Perfect Italiano Mozzarella Shredded 
  • ½ cup roasted butternut pumpkin
  • ½ cup roasted red capsicum
  • ½ cup marinated zucchini
  • ½ cup oven roasted beetroot
  • 2 tbsp Greek yoghurt mixed with fresh chopped chives and squeeze of lemon juice


  • Sprinkle the Perfect Italiano Mozzarella evenly around the pizza base. Place the pumpkin, capsicum, zucchini and beetroot on top, making sure that when the pizza is cut, everybody gets a taste of each of the vegetables.
  • When cooked, cut up and drizzle Greek yoghurt onto each slice.

    Recipe by Theo Kalogeracos


This pizza has no sauce on it - only the juices of the vegetables and their marinades and the yogurt on top.

This allows all the flavours of the vegetables to stand out and the yogurt on top gives it a really light fresh zing. I created the recipe for the readers of as a thank you to Ann and Joel for that amazing truffle pizza experience.