Grilled Pizza
Personal size pizzas made on the outdoor grill.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 roll/recipe of pizza dough, homemade or store-bought
- 1/4 cup marinara or pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1 small Japanese eggplant, stem removed, sliced thin
- 1 small yellow squash, stem removed, sliced thin
- 3 oz. goat cheese, crumbled
- fresh basil, to garnish
- sea salt
- olive oil
- cornmeal, for the pan
Instructions
- 1
Turn on the outdoor grill to high heat. Divide your pizza dough into 4 pieces. Use your hands or a rolling pin to stretch out the dough into thin rounds. Place each prepared dough round onto a baking sheet sprinkled with cornmeal.
- 2
When the grill is hot, turn down the heat to medium and place dough rounds onto the grill. Close the lid to the grill and cook for 1 minute. Flip the pizza dough rounds over, then brush each with olive oil. Spread about a tablespoon of marinara/pizza sauce over the top of each round (just a thin layer).
- 3
Add the shredded cheese, sliced veggies, and crumbled goat cheese to the pizzas. Cover the grill and cook for another 8 to 10 minutes. You'll want to check on the pizzas halfway through. If the crust is getting too dark on the bottom, lower the heat and cook until the veggies are softened.
- 4
Before serving, drizzle olive oil all over the pizzas and garnish with fresh basil and a grind of sea salt.