Best Grilled Pizza with Fresh Toppings
This grilled pizza recipe is so easy it comes together in 15 minutes. The secret to preventing dough from sticking is to oil the dough, clean the grill grates, and keep the grill HOT.
Servings: 5 people
Ingredients
- 1 pound fresh pizza dough, store-bought or homemade, at room temperature
- 1 pint grape tomatoes, halved
- 1 cup packed fresh basil leaves, torn
- 2/3 cup kalamata olives or black olives, pitted and halved
- 1 large garlic clove, minced
- Extra virgin olive oil
- 6 to 8 ounces fresh mozzarella, sliced
- Kosher Salt
- Crushed red pepper flakes
Instructions
- Get ready. Ensure your dough, whether homemade or store-bought, is at room temperature. (If it’s in the refrigerator, allow it to sit at room temperature for 1 hour.) Clean and oil your grill grates, then preheat to high (500°F).
- Shape the dough. On a clean, lightly floured surface, divide the dough into two equal pieces. Coat each piece well with olive oil. Working one ball at a time, stretch the dough into a circle, pressing with the palms of your hands outward from the center. Leave the edges of the dough slightly thicker than the middle to form a crust, but make sure you don't stretch the dough too thin. You want it to be sturdy enough to flip on the grill. Repeat with the second half of the dough. Transfer each dough round to a large piece of parchment paper (you can also use a pizza peel for this if you have one) and let sit for 5 minutes, then reshape, if needed, to make sure each pizza is your desired size.
- While the dough rests, prepare the topping. Place the halved tomatoes, basil, olives, garlic, and a drizzle of olive oil into a medium bowl. Toss to combine. Set aside for now (if liquid is released, drain it before using this mixture on the pizza).
- Grill the dough. Brush the top of the dough with more olive oil. Flip the pizzas directly onto your heated grill with the oiled side down. Peel off the parchment paper, close the lid, and grill for 2 to 3 minutes.
- Flip. Open the lid and brush the top of the dough with olive oil. Use a pair of tongs to flip the dough over, then cover and cook for about 2 to 3 more minutes. The dough is ready when it turns golden brown with some grill marks on both sides.
- Melt the cheese. Brush the dough with olive oil once more and top with the mozzarella cheese. Cover the lid until the cheese has melted, about 1 minute.
- Finish and serve. Remove from the grill, spoon the fresh tomato mixture on top, sprinkle with red pepper flakes (if using), slice and serve immediately!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Serving size: If using our homemade Neopolitan pizza dough, it makes about two small to medium-sized pizzas to serve 4 to 5 people for lunch or dinner with your favorite salad.
- Leftovers and storage: This pizza is best eaten right away so the crust does not become soggy from the tomato juice, but leftovers will keep for around 3 days in an airtight container in the fridge. To reheat, place the pizza slices on a baking sheet in a 350°F oven until heated through.
Nutrition
Calories: 331.8kcal | Carbohydrates: 42.2g | Protein: 14.8g | Fat: 13.7g | Saturated Fat: 4.9g | Cholesterol: 26.9mg | Sodium: 878.4mg | Potassium: 184.4mg | Fiber: 4.5g | Sugar: 2g | Vitamin A: 1026.3IU | Vitamin C: 8.8mg | Calcium: 196.4mg
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