food

Grilled Pizza 4 Ways

Warm weather is the perfect excuse to try grilling your pizza with these 4 varied and delicious versions.

food

Grilled Pizza 4 Ways

Warm weather is the perfect excuse to try grilling your pizza with these 4 varied and delicious versions.

Ingredients

  • 1/2 pound store-bought pizza dough
  • 1/2 cup store-bought pesto
  • 1 zucchini, thinly sliced with vegetable peeler or mandolin
  • 1 yellow squash, thinly sliced with vegetable peeler or mandolin
  • 2 patty pan squash, thinly sliced with mandolin
  • Ricotta, for garnish
  • Microgreens, for garnish
  • Dill, for garnish

Steps

  1. Heat grill to medium-high heat. Use tongs to coat the grill grates with an olive oil-soaked paper towel.
  2. Lightly flour the back of a sheet tray and stretch dough to desired size and shape. Brush pizza dough with olive oil so it doesn't stick when flipped on the grill.
  3. Slide dough off the sheet tray and onto the hot grill. Grill 4 to 6 minutes, or until golden brown on the bottom.
  4. Flip pizza using tongs. Add desired toppings (except garnishes).
  5. Close grill and continue cooking for another 4 to 6 minutes, or until toppings have melted and pizza is golden brown and crispy.
  6. Carefully remove from grill. Add garnishes, cut and enjoy!
  7. Use a vegetable peeler or mandolin to make thin ribbons of the zucchini, squash and patty pan squash. Once pizza dough is charred on both sides, spread pesto over the crust.
  8. Add the zucchini and squash ribbons followed by a few dollops of ricotta. Cover and cook for 4 to 6 minutes, or until the vegetables have wilted and started to brown.
  9. Remove from grill and cool slightly. Add garnishes, cut and serve!

Ingredients

  • 1/2 pound store-bought pizza dough
  • Olive oil, for drizzling
  • 1/2 cup mozzarella, shredded
  • Heirloom tomatoes, variety of shapes, sizes and colors
  • Buratta, for garnish
  • Fresh torn basil leaves, for garnish
  • Cracked black pepper, for garnish

Steps

  1. Heat grill to medium-high heat. Use tongs to coat the grill grates with an olive oil-soaked paper towel. Lightly flour the back of a sheet tray and stretch dough to desired size and shape. Brush pizza dough with olive oil so it doesn't stick when flipped on the grill. Slide dough off the sheet tray and onto the hot grill. Grill 4 to 6 minutes, or until golden brown on the bottom. Flip pizza using tongs. Add desired toppings (except garnishes). Close grill and continue cooking for another 4 to 6 minutes, or until toppings have melted and pizza is golden brown and crispy. Carefully remove from grill. Add garnishes, cut and enjoy!
  2. Once pizza dough is charred on both sides, add a drizzle of olive oil to crust. Sprinkle on a thin layer of shredded mozzarella. Arrange heirlooms in desired pattern and dust with salt and pepper. Cover and cook for another 4 to 6 minutes. Remove from heat and cool slightly. Add a few dollops of burrata along with torn basil. Cut and enjoy!

Ingredients

  • 1/2 pound store-bought pizza dough
  • 1/2 cup tomato sauce
  • 1/2 cup mozzarella, shredded
  • 3 to 4 eggs
  • Red bell peppers, cut into 1/4-inch rounds
  • Prosciutto, for garnish
  • Arugula, for garnish

Steps

  1. Heat grill to medium-high heat. Use tongs to coat the grill grates with an olive oil-soaked paper towel. Lightly flour the back of a sheet tray and stretch dough to desired size and shape. Brush pizza dough with olive oil so it doesn't stick when flipped on the grill. Slide dough off the sheet tray and onto the hot grill. Grill 4 to 6 minutes, or until golden brown on the bottom. Flip pizza using tongs. Add desired toppings (except garnishes). Close grill and continue cooking for another 4 to 6 minutes, or until toppings have melted and pizza is golden brown and crispy. Carefully remove from grill. Add garnishes, cut and enjoy!
  2. Once pizza dough has charred on both sides, spread tomato sauce on crust. Sprinkle on a thin layer of shredded mozzarella. Place a few bell pepper rounds on crust. Crack an egg into each bell pepper round. Sprinkle with salt and pepper. Cover and cook for 4 to 6 minutes, or until the egg whites have set. Remove from grill and top with pieces of prosciutto and arugula. Cut and serve!

Ingredients

  • 1/2 pound store-bought pizza dough
  • Whipped cream
  • Blueberries
  • Strawberries
  • Blackberries
  • Kiwi
  • Pomegranate seeds
  • Hazelnut spread, warmed for garnish
  • Mint, for garnish

Steps

  1. Heat grill to medium-high heat. Use tongs to coat the grill grates with an olive oil-soaked paper towel. Lightly flour the back of a sheet tray and stretch dough to desired size and shape. Brush pizza dough with olive oil so it doesn't stick when flipped on the grill. Slide dough off the sheet tray and onto the hot grill. Grill 4 to 6 minutes, or until golden brown on the bottom. Flip pizza using tongs. Add desired toppings (except garnishes). Close grill and continue cooking for another 4 to 6 minutes, or until toppings have melted and pizza is golden brown and crispy. Carefully remove from grill. Add garnishes, cut and enjoy!
  2. Grill pizza dough on both sides. Remove from heat. Let cool completely. Cover crust with whipped cream, then top with berries and fruit. Drizzle warmed hazelnut spread all over fruit. Garnish with mint. Cut and enjoy!