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Pizzas on the Grill: 4 Recipes

Pizzas on the Grill: 4 Recipes

Pizzas take on a whole new dimension when we throw them on the grill: the crust gets lightly charred on the bottom and the flavors meld into a smoky and intense deliciousness. Martha Stewart Living Magazine showed me how easy grilled pizza is to make, and now we’ve collected four great pizza recipes for you to try on the grill.

There‘s a romantic Parisian version with fresh herbs and Gruyere cheese, the Tuscan Sun with eggplant, sundried tomatoes, and oil-cured olives, a lime-zesty Mexican Fiesta bursting with peppers, beans, salsa, corn, and cheese, and the mouth-watering Florentine with spinach, fresh mozzarella, and a creamy sauce.

You can also invent your own signature pizzas with our easy directions. Find out the simple secrets of grilled pizza, here:

Basic Pizza Recipe:

Dough for 1 12-to 14-inch pizza crust (thawed, if frozen)
Olive oil
Vegetables (see suggestions)
Sauce (optional)
Cheeses (see suggestions)
Fresh or dried herbs (see suggestions)

Prepare charcoal grill and allow coals to reach medium-high heat. Pat and stretch dough into 1/4-inch thick shape and brush bottom with olive oil. Place oiled side down on grill-rack and cook 2-5 minutes, until crust holds its shape. Flip over, brush with oil, cover with optional sauce, pre-cooked vegetables, cheeses, and fresh herbs and continue cooking another several minutes until cheese melts.

Parisian Pizza
2 cups sliced Portobello or other mushrooms, sauteed in a pan with a little olive oil and one clove garlic, minced
1 cup arugula, coarsely chopped
2 cups gruyere cheese, shredded
2 tablespoons each fresh parsley and fresh thyme, finely minced

Tuscan Sun Pizza
1 cup tomato-based pizza sauce
1 small eggplant, skin removed, sliced thinly (sautéed lightly with olive oil in a pan until softened)
2 cloves garlic, minced
1 small onion, sliced thinly in rings
1 cup sun-dried tomatoes, reconstituted in hot water and drained
1 cup black oil-cured olives, whole or sliced
2 tablespoons capers
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 cup shredded regular or soy mozzarella, or goat cheese or feta, crumbled

Mexican Fiesta Pizza
1 cup salsa
1/4 cup canned green chiles, diced
1 red bell pepper, chopped
1 cup canned or cooked black beans
1/2 cup fresh or frozen corn kernels
1 1/2 cups shredded cheddar cheese
Garnish (sprinkle on after pizza is finished baking):
1 avocado, peeled and thinly sliced
1/3 cup fresh cilantro leaves
Squeeze of lime

Florentine Pizza
1/4 cup tomato-based pizza sauce mixed with 1/4 cup heavy cream
1 clove garlic, minced
4 fresh plum tomatoes, cored and sliced thinly in rounds
1/2 cup fresh spinach leaves, cut into fine ribbons
1/2 cup sliced mushrooms
2 cups fresh mozzarella balls, cut into thin slices

Read more: Food, All recipes, Entrees

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.


+ add your own
2:04PM PDT on May 27, 2014

Good recipes,thanks for sharing

11:32AM PDT on Jul 4, 2013

I like these recipes for good pizza. They are each easily veganized, and they sound like they will taste incredible. I will just have to spend days trying each one to see if I'm right. I bet I am though.

1:37AM PST on Jan 10, 2013

Yummy! Thanks

9:41AM PST on Jan 7, 2013

Thanks for the recipes!

3:22PM PST on Dec 2, 2012

Thank you for sharing.

1:18PM PDT on May 27, 2012

Thank you

8:29AM PST on Mar 8, 2012


5:30AM PST on Jan 10, 2012

Thanks for the article.

4:09AM PDT on Jul 31, 2011

Wow... Thanks.

3:35PM PDT on Jun 16, 2011


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people are talking

thank you for sharing

Weeping. Too too adorable

Astonishing mushrooms ! Thanks for sharing.


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