Grilled Pizza

Ingredients

• 2 balls Whole wheat pizza dough
• 4 tbsp Extra-virgin olive oil
• 1 cup Crushed tomatoes, no salt added
• 2 cloves Garlic, grated
• 5 oz Part-skim mozzarella, torn, patted very dry
• ¼ cup Parmesan cheese
• 1 Zucchini, sliced into ribbons
• 1 cup Cherry tomatoes, halved
• 1 cup Fresh basil
• ½ tsp Red pepper flakes
• ¼ tsp Kosher salt

Method

1. Let the dough sit at room temperature an hour — cold dough will not stretch. Divide into four and stretch each into a rough oval on an oiled sheet pan. Thin, and do not chase a circle.
2. Season the crushed tomatoes with the garlic, salt and pepper flakes. No cooking; it cooks on the pizza.
3. Set the grill up with one hot zone and one cooler zone, and have every topping within arm's reach. From here it moves fast.
4. Lay a stretched piece of dough straight onto the hot grate. In 2 minutes it will puff and the underside will be marked and firm. Flip it onto the cooler zone.
5. Working on the cooked side, spread a thin layer of sauce, then cheese, then vegetables. Less than feels right — a wet pizza will not crisp.
6. Close the lid for 3-4 minutes until the cheese melts and the bottom is crisp. Basil after it comes off, never before. Four pizzas cut into wedges feeds six with a salad.

Notes

✨ The restaurant touch

Grill one side first, then build on the cooked side. That is the whole trick, and it is why grilled pizza works when everyone assumes it cannot.

🧒 For the kids

Give each child their own dough. Nobody argues about toppings when they only have to negotiate with themselves.

🥡 Leftovers

Best immediately. Reheat in a dry skillet, not a microwave.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.