Subscribe to our Newsletter


Grilled Everything Pizza Recipe

Grilled Everything Pizza
Source: Recipe courtesy of Food Network Kitchen



  • 2 teaspoons sugar
  • 1 packet active dry yeast
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • Grilled toppings (see below)
  • 8 ounces fresh mozzarella, sliced
  • 1/2 cup sliced roasted peppers
  • 4 ounces thinly sliced hot or sweet capicola, torn
  • 1 cup micro greens, pea shoots or other baby greens
  • 1/2 bunch fresh basil, torn
4 servings


Prepare the dough:

  • Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top.
  • Let stand until foamy, about 10 minutes. Stir in the olive oil.
  • Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough.
  • Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking.
  • Form into a ball, put in a large oiled bowl and turn to coat with the oil.
  • Turn seam-side down, cover with plastic wrap and let rise at room temperature until doubled, about 1 hour 30 minutes.
  • Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see below).
  • Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with olive oil.
  • Add the remaining toppings to the baking sheet; place near the grill.
  • Reduce the grill heat to medium low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash).
  • Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7-by-12-inch rectangle, about 1/8 inch thick.
  • Brush an inverted baking sheet with olive oil and lay both crusts on it.
  • Lift each piece by the corners and lay on the grill, oiled-side down; cook until the dough puffs and the underside is stiff and marked, about 5 minutes.
  • Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella.
  • Arrange the grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts, about 5 more minutes.
  • Transfer the pizzas to a cutting board. Top with the capicola, greens, basil, a drizzle of olive oil and salt.

Grilled Pizza Toppings:

  • Tomato Sauce Grill 3 vine-ripened tomatoes, turning, until charred, 10 minutes. Transfer to a bowl, add 1 chopped garlic clove, 2 tablespoons olive oil, and salt and pepper.
  • Cool, then crush into a sauce.
  • Onion/fennel Cut 1 medium red onion or 1 small fennel bulb into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper.
  • Grill, turning, until soft, about 10 minutes; slice.
  • Mushrooms Toss 8 ounces stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper.
  • Grill, turning, until soft, about 2 minutes per side; cut in half.



A recipe from Recipe courtesy of Food Network Kitchen

Find, Shop & Save by Category

Printed from