Grilled Pizza with Roasted Summer Vegetables

Summer vegetables make the most delicious and light pizza toppings for warm weather days, while adding beautiful color to your plate. Dollops of ricotta and fresh mozzarella cheese compliment the slightly sweet roasted vegetables with shredded ribbons of fresh basil on top of my crispy thin pizza crust. Cheers to enjoying the flavors of summer as you savor the last few weeks of the season.

Ingredients:
1 tablespoons olive oil
1 medium summer squash, sliced
½ pint cherry tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 homemade or store-bought pizza dough ball (about the size of a grapefruit)
⅓ cup part-skim Ricotta cheese
1 ball of fresh mozzarella cheese
8 to 10 basil leaves, sliced into thin ribbons

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Pace squash and cherry tomatoes on a medium backing sheet. Drizzle 1 tablespoon olive oil over the vegetables and season with salt and pepper. Toss to evenly coat and roast for 20 to 25 minutes, until lightly browned and tender.
  2. Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  3. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from the grill.
  4. Evenly place squash and tomatoes on top of the cooked side of the pizza crust. Add dollops of Ricotta cheese and slices of mozzarella.
  5. Return the pizza to the grill for about five minutes, until the cheese has melted and the bottom of the crust has light brown grill marks. Remove from grill and top with fresh basil before serving.

Blueberry & Lemon Dessert Pizza

Blueberries are as beautiful as they are delicious in my gluten-free dessert pizza. A sweet and tart cream cheese base makes a great compliment to the nutty almond crust. This is a great dessert to make for a summer party and it is delicious with any seasonal berries.

Ingredients:
1½ cups almond flour
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon canola oil
1 egg
6 ounces cream cheese, softened
1 lemon
1½ tablespoons powdered sugar
1 teaspoon vanilla extract
1 pint blueberries
honey for drizzling

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Stir almond flour, salt and baking soda together in a medium bowl. Add canola oil and egg and mix with an electric mixer to combine well. Form into a ball of dough.
  2. Lightly grease a pizza pan and place ball of dough on top. With your hands, gently flatten the dough to form a small disc. With a rolling pin, roll the dough out to form a thin round crust, about ¼ inch thick. Bake for 15 to 20 minutes, until lightly brown.
  3. Meanwhile, combine cream cheese and vanilla extract in a medium bowl. Zest entire lemon and add to bowl. Add lemon juice and powdered sugar to the bowl . Mix together until smooth and creamy.
  4. Remove pizza crust from oven and top with cream cheese spread. You may need to dip your spreading knife in hot water occasionally to help evenly distribute across the crust. Top with blueberries and drizzle with desired amount of honey. Serve immediately.

Grilled Buffalo Chicken Pizza

This pizza tastes like buffalo wings and cheese pizza had a baby. When it is game day and you can’t decide which of your favorite appetizers to serve, just combine them into one delicious pizza. My grilled pizza tastes more like a flatbread with a thin crispy crust and it is really quick to make. You’ll have a meal on the table in less than 20 minutes, leaving you more time to cheer on your favorite team.

Round out your meal with cauliflower buffalo bites. Just make extra sauce, coat the cauliflower and roast in your oven until tender. Serve with celery sticks and blue cheese dip or ranch dressing.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons brown sugar
3 tablespoons apple cider vinegar
2 tablespoons hot sauce
2 tablespoons honey
1 teaspoon onion powder
¼ teaspoon cayenne pepper
2 medium chicken breasts, cooked and thinly sliced
2 tablespoons corneal
1 homemade or store bought pizza dough ball, about the size of a grapefruit
¾ cup shredded mozzarella cheese
¼ cup blue cheese crumbles
2 celery sticks, trimmed and thinly sliced

Directions:

  1. Add butter and olive oil in a small saucepan over medium heat. When butter has melted, whisk in the brown sugar, apple cider vinegar, hot sauce, honey, onion powder and cayenne pepper. Bring to a gentle boil, reduce heat to simmer and stir occasionally until sauce has thickened. Remove from heat, add chicken to the saucepan and stir to coat.
  2. Sprinkle cornmeal over a large cutting board or flat working surface. Use a rolling pin to roll or your hands stretch (I do a combination) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal-free side.
  3. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust. Remove crust from grill. Top cooked side of crust with chicken and buffalo sauce. Add cheeses and top with celery slices.
  4. Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice into 8 wedges and serve.

Servings: 4

Grilled Pineapple, Ham and Arugula Pizza

This pizza is the perfect use for leftover ham, and if you smoke your ham it is even better. The combination of salty ham with caramelized pineapple from the grill and spicy arugula is a new take on this Hawaiian classic. Grilling the thin pizza dough creates a crispy crust that is similar to a flatbread.

This is a great pizza to serve family or friends on a spring or summer patio night. For a real island experience while entertaining, welcome guests with an Aloha and a Mai Tai.

Ingredients:
½ fresh pineapple, peeled, cored and sliced into 2 large pieces
1 homemade or store-bought pizza dough ball, about the size of a grapefruit
1 tablespoon olive oil, divided
1 cup leftover ham, diced
¼ cup ricotta cheese
⅔ cup shredded mozzarella cheese
2 cups arugula

Directions:

  1. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  2. Brush pineapple with half of the olive oil on all sides. Grill directly over burner or charcoal until light brown grill marks appear, about 4 or 5 minutes per side. Remove from grill and dice after pineapple is cool enough to handle.
  3. Roll or stretch (I do a combination) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
  4. Place crust on the grill over indirect heat (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
  5. Remove crust from grill. Top cooked side of crust with remaining olive oil, spreading evenly. Add ham and pineapple in an even layer. Add dollops of ricotta and sprinkle shredded mozzarella.
  6. Return pizza to the grill and cook for about five minutes, until mozzarella cheese has melted and bottom of crust has light brown grill marks. Remove from grill, top with arugula, slice into 8 wedges and serve.

Grilled Pizza with Asparagus, Brie and Caramelized Onions

Nothing says spring like fresh asparagus, and warmer days inspire me to fire up the grill. With sweet caramelized onions, earthy asparagus and creamy brie, this is a unique take on a vegetarian pizza that celebrates the season. Make this meal a quick one to prepare on a busy night by caramelizing the onions and roasting the asparagus the night before. You’ll have a homemade pizza on the table in around 15 minutes.

Caramelized Onion Ingredients:
2 teaspoons olive oil
2 teaspoons butter
1 large onion, peeled and thinly sliced
½ teaspoon sugar

Pizza Ingredients:
1 bunch asparagus, trimmed and sliced into 3 inch pieces
1 tablespoon olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
1 homemade or store-bought pizza dough ball, about the size of a grapefruit
½ cup shredded mozzarella cheese
4 ounces brie, sliced

Directions:

  1. To make the caramelized onions. Heat olive oil and butter in a large skillet, over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
  2. Meanwhile, preheat oven to 375 degrees Fahrenheit. Place asparagus on a baking sheet and drizzle with ½ tablespoon olive oil. Sprinkle salt and pepper over asparagus and toss with a spatula to evenly coat. Bake for 10 to 15 minutes, depending on thickness, until slightly tender.
  3. Roll or stretch (I do a combination) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust. Remove crust from grill. Top cooked side of crust with remaining ½ tablespoon olive oil, spreading evenly. Add mozzarella cheese and top with roasted asparagus, caramelized onions and brie.
  5. Return pizza to the grill and cook for about five minutes, until mozzarella cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice into wedges and serve.

Servings: 4

Butternut Squash Grilled Pizza with Blue Cheese and Bacon

I am one of those pumpkin-crazed people who embraces all things, from lattes to ravioli and lip balm to candles. Fall squash is also one of my favorite things to cook with and I enjoy it throughout the winter. I particularly love sweet and creamy butternut squash, which is the star of my grilled pizza. A touch of maple syrup enhances the sweetness of mashed butternut squash, which is smothered on top of the crust and topped with sharp blue cheese, crispy bacon and toasted pecans. Round out the meal with a salad, like spinach with apples or roasted beets.

Ingredients:
1 small butternut squash, halved lengthwise and seeded
2 teaspoons butter, divided
1 tablespoon maple syrup
1 homemade or store-bought pizza dough ball (about the size of a grapefruit)
½ cup shredded mozzarella cheese
⅓ cup blue cheese crumbles
5 slices of bacon, cooked and crumbled
¼ cup chopped pecans, toasted

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. On a small baking sheet, place squash halves flesh side up. Place 1 teaspoon of butter in the hollow of each squash. Roast until flesh is tender, about 50 to 60 minutes. Set aside until cool enough to touch. This step can be done several hours earlier or the day before.
  2. Scoop inside flesh of squash from skin and place in a food processor or blender. Add maple syrup and puree until velvety smooth, without any lumps.
  3. Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from the grill and place on a workable surface.
  5. Spread a thick layer of butternut squash on top of the cooked side of the crust. Top with mozzarella, blue cheese, bacon and pecans. Return pizza to the grill and continue cooking for about five minutes, until cheese has melted and light grill marks appear on the bottom of the crust. Remove from the grill, slice into 8 wedges and serve.

Grilled Garlicky Shrimp and Sweet Potato Pizza

If you made my Spicy Sweet Potato Puree and have leftovers, this recipe will put them to good use. Don’t worry if you do not have leftovers, the puree is easy to make and will not add too much preparation to this easy recipe.

Pizza is one of my favorite foods and I love trying unique combinations like this one with sweet potatoes, spinach and shrimp, with a nice earthy balance of savory and sweet with a slight touch of heat.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
¾ pound cooked frozen medium shrimp, defrosted, tail and peel removed
1 bunch or carton of fresh baby spinach
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pizza dough ball (about the size of a grapefruit)
¾ cup Spicy Sweet Potato Puree
½ cup shredded mozzarella cheese

Directions:

  1. Warm olive oil in a large skillet over medium-high heat. Add garlic and cook for one minute, until fragrant. Add shrimp and spinach to skillet and sauté for about 3 minutes, until spinach has wilted. Season with salt and pepper.
  2. Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
  3. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
  5. Remove crust from grill. Spread Spicy Sweet Potato Puree on top of the cooked side of the crust. Add shrimp and spinach mixture and top with mozzarella cheese.
  6. Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.

Servings: 4

Roasted Winter Vegetable Pizza

Sweet potato, turnips, turnip greens, leeks, thyme and sorghum compliment one another in this earthy pizza with a little sweet and a lot of savory in each bite. This pizza pairs well with a simple salad and a Pinot Noir from Oregon. Cheers to savoring the tastes of winter and enjoying healthy meals at home.

Ingredients:
1 medium leek, white part only, thinly sliced
1 medium sweet potato, peeled and diced
1 small turnip, peeled and diced
1½ tablespoons olive oil, divided
1 tablespoon sorghum (or honey)
1 tablespoon fresh thyme, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small bunch turnip greens, roughly chopped
1 tablespoons water
1 ball pizza dough
¾ cup shredded mozzarella cheese

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. On a large baking sheet, combine leeks, sweet potatoes and turnip. Drizzle with olive oil, honey, thyme, salt and pepper. Roast for 25 minutes, until tender and lightly browned. Remove from oven and set aside.
  3. In a large skillet, heat ½ tablespoon olive oil. Add turnip greens and water and sauté for 4 to 5 minutes, until greens have wilted.
  4. Roll the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
  5. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  6. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
  7. Remove crust from grill. Top cooked side of crust an even layer of roasted vegetables and turnip greens. Top with mozzarella cheese.
  8. Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.

Servings: 4

Grilled Thai Chicken Pizza

If you’ve followed my blog for a while or had dinner at my house, you’ll know that grilled pizza is one of my favorite ways to make this popular pie. This technique takes homemade pizza to the next level, giving you a restaurant-quality meal at home. The thin and crispy grilled crust is similar to a flatbread and cooks so quickly it’s a great meal for busy nights or laid back evenings, giving you more time to relax after enjoying your delicious meal and company.

Pizzas are great for entertaining, and you can offer a variety of toppings or a build-your-own pizza station with individual sized crusts. Pair the pizza with your favorite vino and enjoy an adult version of a pizza party.

Ingredients:
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of sriracha hot chili sauce
1 chicken breast, cooked and diced
2 cups napa cabbage or green cabbage, shredded
1 small bell pepper (any color), diced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 homemade or store bought pizza dough ball, about the size of a grapefruit
½ cup shredded carrots
shredded mozzarella cheese, desired amount

Directions:

  1. In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and sriracha hot chili sauce. Process until smooth and creamy. In a small bowl, toss chicken in 3 tablespoons of peanut sauce until evenly coated. Reserve the remaining sauce.
  2. In a medium bowl, combine cabbage, bell pepper, cilantro, sesame oil and juice from ½ of lime. Toss until combined and cabbage salad is evenly coated. Set salad aside until pizza is ready.
  3. Roll or stretch (I alternate rolling and stretching) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
  4. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  5. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust.
  6. Remove crust from grill. Top cooked side of crust with remaining ⅓ cup peanut sauce, spreading evenly. Add chicken, carrots, cheese and cabbage mixture.
  7. Return pizza to the grill and cook for about five minutes, until cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice and serve.

Servings: 4

Root Vegetable & Sausage Grilled Pizza

Sometimes we need to know someone is on our side, cheering for us to achieve our goals or just make it through a challenging season. You can let your family know your are rooting for them with a pizza featuring root vegetables. Serve up this Root Vegetable & Sausage Grilled Pizza for your next family night and finish the evening with fire roasted s’mores or a movie and popcorn.  

Ingredients:
1 medium turnip
1 medium rutabaga
¼ pound ground sausage, cooked
1 pizza crust
1 tablespoon olive oil
2 teaspoons fresh thyme, finely chopped
Garlic and fine herb gurney cheese, crumbled
Freshly grated Parmesan cheese

Directions:

  1. Peel and slice turnip and rutabaga. Steam the two root vegetables until tender. 
  2. Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  3. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from the grill and place on a workable surface.
  4. Brush cooked side of crust with olive oil. Top with turnip and rutabaga and season vegetables with thyme, salt and pepper. Add sausage and desired amount of cheeses.
  5. Return pizza to the grill and continue cooking for about five minutes, until cheese has melted and light grill marks appear on the bottom of the crust. Remove from the grill, slice and serve.