Skip to main content

Grilled Pizzas

Grilled Pizzas

Servings:
3 pizzas

Take your idea of pizza out of the oven and onto the grill. Give your favorite Italian pie a summer char with this recipe for Grilled Summer Pizzas.

Meat Lover’s Pizza

1 pre-made Papa Sal’s pizza dough

1/3 cup canned crushed tomatoes

¾ to 1 cup shredded mozzarella cheese

2 crisp cooked bacon strips cut into 2” pieces

½ cup of loose Italian sausage

5-7 pepperoni slices

5 tomato slices

4 slices mozzarella

salt and pepper to taste

fresh chopped basil for garnish

Veggie Cauliflower Pizza

1 Heinen’s Cauliflower pizza crust

1/3 cup Heinen’s canned pizza sauce

¾ to 1 cup shredded mozzarella cheese

5-7 zucchini slices

5-7 yellow squash slices

¼ cups sliced red onion

5 tomato slices

1 cup packed baby spinach

5 tomato slices

2 tablespoons olive oil

fresh oregano leaves for garnish

salt and pepper to taste

Mushroom & Pepper Cauliflower Pizza

1 Heinen’s Cauliflower pizza crust

1/3 cup canned crushed tomatoes

¾ to 1 cup shredded mozzarella cheese

1 cup sliced button mushrooms

½ cup sliced baby bell peppers

3 tablespoons sliced black olives

2-4 mozzarella slices

salt and pepper to taste

Procedures

For the Meat Lover’s Pizza

1. Add a pizza stone to a grill and heat to 500°.

2. Form the pizza dough on a clean surface dusted with flour until it is 12”-14” in diameter.

3. Transfer the pizza dough to a pizza peel dusted with cornmeal.

4. Add the crushed tomatoes and spread out leaving a ½” of pizza dough around the outside for the crust.

5. Next, evenly layer on the mozzarella, bacon, Italian sausage, pepperoni, tomatoes, slices mozzarella and salt and pepper.

5. Transfer the pizza to the hot pizza stone and cook for 8-10 minutes or until the crust is browned and the cheese is melted. Slice and serve.

For the Veggie Cauliflower Pizza

1. Add a pizza stone to a grill and heat to 500°.

2. Add the cauliflower crust to a pizza peel dusted with cornmeal. Add the pizza sauce and spread out leaving a ½” of pizza dough around the outside for the crust.

3. Next, evenly layer on the mozzarella, zucchini, squash, onions, baby spinach, olive oil salt and pepper. Transfer the pizza to the hot pizza stone and cook for 8-10 minutes or until the crust is browned and the cheese is melted. Slice and serve.

For the Mushroom Pepper Pizza

1. Add a pizza stone to a grill and heat to 500°.

2. Add the cauliflower crust to a pizza peel dusted with cornmeal. Add the crushed tomatoes and spread out leaving a ½” of pizza dough around the outside for the crust.

3. Next, evenly layer on the mozzarella, mushrooms, peppers, olives, sliced mozzarella, salt and pepper. Transfer the pizza to the hot pizza stone and cook for 8-10 minutes or until the crust is browned and the cheese is melted. Slice and serve.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Firefox Edge