Savoring The End of Summer With Grilled Pizza

As the summer draws toward a close, we can’t pass up an excuse to heat up the grill and spend extra time outside. To change things up from the hot dog and hamburger routine, try making your favorite pizza on the grill. The slight char and smoke from the grill will mimic the effect of a wood-fired pizza oven and, unlike ordering out for pizza, you can add all of your favorite toppings without limits.


Contrary to what you may think, the pizza dough does not go through the grill grates. The secret is making sure your grill is hot before placing the dough on the rack. While you wait for your grill to heat up, go ahead and gather all of your ingredients to simplify the process later on.

The key to ensuring your crust is thoroughly cooked is grilling one side first, flipping it and adding your sauce and toppings to the top (the already grilled side).




We used fresh, garden veggies for our toppings but feel free to substitute with your favorite toppings.


Garden Harvest Grilled Pizza



  • 1 zucchini, thinly sliced
  • 1 summer squash, thinly sliced
  • 1 1/4 pounds pizza dough
  • 4 Tablespoons olive oil
  • 1 jar Stonewall Kitchen Classic Pizza Sauce
  • 2 cups sliced tomatoes
  • 1 cup goat cheese, crumbled
  • 1/2 cup fresh basil, chopped


  1. Brush vegetables with oil and grill over a medium hot grill. Remove from grill and set aside.
  2. Divide the dough in two. On a floured surface, press or roll dough out into thin circles. Brush one side of the dough with olive oil. It will be best to grill one pizza at a time.
  3. Lay dough down on a hot grill (about 550°F) oil side down. Brush top of dough with olive oil. Cook about 3 minutes with the lid off. Check the underside to make sure the crust does not burn. You want there to be grill marks, but not overly charred.
  4. Flip crust over and quickly top pizza. Spread a thin layer of Classic Pizza Sauce over crust. Top with grilled vegetables and sliced tomatoes and sprinkle on the crumbled goat cheese. Be careful not to overload the pizza or it will be soggy. Place the lid on the grill and cook 3-5 minutes. If the pizza crust begins to char, move the pizza pie to a cooler part of the grill or turn the heat down. The pizza is done when the crust is crispy and the cheese is melted.
  5. Remove pizza from grill, cool 3 minutes. Sprinkle basil over pizza, slice and serve.

If you’re like us, this recipe will become one of your go-to, easy meals. Try doubling your batch of dough (if you’re making from scratch) and freeze half of it to simply the process even further for next time you’re craving pizza!

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