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 baseball team on TV or get your family ready to head out to the little league game.

Ingredients:
½ tablespoon butter
½ tablespoon olive oil
1 tablespoon brown sugar
1½ tablespoon apple cider vinegar
1 tablespoon hot sauce
1 tablespoon honey
½ teaspoon onion powder
⅛ teaspoon cayenne pepper
1 medium chicken breast, 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

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 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. Cooler fall evenings are perfect for firing up the grill and enjoying dinner on the patio with your favorite beverage. Round out the meal with a fall 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.

Servings: 4

Grilled Squash Blossom and Roasted Garlic Pizza

Edible flowers? Yes, please! Squash blossoms are, as you guessed it, flowers from squash plants. These delicate flowers have a light and crisp flavor with a subtle taste of summer squash. While they can simply be used as garnish, they make a delicious and beautiful addition to your meal. You don’t need decorations on your plate when your meal is this colorful. Roasted garlic adds a sweet and mellow garlic taste that compliments mildly sweet dollops of ricotta cheese and roasted summer vegetables.

Ingredients:
1 medium head garlic
2 tablespoons olive oil, divided
1 small zucchini, sliced
½ cup cherry tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 homemade or store-bought pizza dough ball (about the size of a grapefruit)
8 squash blossoms, stems and stamens removed
⅓ cup part-skim Ricotta cheese
⅓ cup shredded mozzarella cheese
8 to 10 basil leaves, sliced into thin ribbons

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Slice off the top of the garlic head, so you can see the tops of the cloves, and place on a sheet of aluminum foil. Drizzle the garlic head with ½ tablespoon olive oil and wrap tightly in the foil. Roast for about 30 minutes, until cloves are tender. Remove from oven and set aside to cool.
  2. Pace zucchini and cherry tomatoes on a medium backing sheet. Drizzle ½ tablespoon olive oil over the vegetables and season with salt and pepper. Toss to evenly coat. Roast for 20 to 25 minutes, until lightly browned and tender.
  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 grill.
  5. Separate cloves from garlic head. Top cooked side of crust with roasted garlic and drizzle with 1 tablespoon olive oil. Spread with a knife or spatula to evenly distribute oil and spread soft garlic cloves into the crust like butter.
  6. Add zucchini, tomatoes, squash blossoms and dollops of Ricotta evenly around the pizza crust. Sprinkle with mozzarella and return pizza to the grill.
  7. Cook for about five minutes, until cheese has melted, squash blossoms have slightly wilted, and the bottom of the crust has light brown grill marks. Remove from grill and top with fresh basil before serving.

Servings: 4

Sausage, Apple and Spinach Grilled Pizza

Fall is in the air and on my plate! Fresh picked apples bring the taste of the season to this grilled pizza. For a vegetarian version, simply omit the sausage and top with toasted pecans or walnuts for a crunchy protein after removing from the grill.

If there are pick-your-own apple orchards near your home, I recommend stopping by for fresh, local apples. Visiting orchards and farms are great ways to educate the children in your life about where our food comes from, and this recipe is a kid-friendly one that you could make together after harvesting your produce.

Ingredients:
½ pound ground sausage
1 small onion, peeled and chopped
1 medium apple, cored and diced
1 bunch spinach, trimmed and chopped (about 4 cups)
¼ teaspoon salt
¼ teaspoon ground black pepper
1 homemade or store bought pizza dough ball (about the size of a grapefruit)
2 tablespoons cornmeal
¾ cup shredded mozzarella cheese

Directions:

  1. Warm a large skillet over medium-high heat. Add sausage and cook until browned and no longer pink. Drain fat from skillet and return to the stove. Add onion and apple to the sausage and cook until tender and lightly browned. Add spinach and cook for 2 to 3 minutes, until wilted. Season with salt and pepper, remove from heat and set aside.
  2. Roll and stretch 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.
  5. Remove crust from grill. Top cooked side of crust with sausage, apple and spinach mixture. Add shredded mozzarella evenly over pizza toppings.
  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 into 8 wedges and serve.

Note: When I make homemade pizza crust, I often double the recipe and freeze to have on hand for fast weeknight meals like this one.

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
3 teaspoons olive oil, divided
1 cup leftover ham, diced
¼ cup ricotta cheese
½ 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 1 teaspoon 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 2 teaspoons 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.

Servings: 4 ~ Serving size: 2 slices

 

Grilled Thai Chicken Pizza

Say hello to spring with grilled pizza! This technique takes homemade pizza pie 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.

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
½ red bell pepper, diced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 homemade or store bought pizza dough ball, about the size of a grapefruit
¼ cup shredded carrots
½ cup shredded mozzarella cheese

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 and cheese.
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, top with cabbage salad, slice into 8 wedges and serve.

Servings: 4 ~ Serving size: 2 slices

Roasted Winter Vegetable Pizza

Say goodbye to winter with roasted seasonal vegetables on top of a thin crust pizza. At the end of the season, I love to eat my favorite vegetables and wear my favorite outfits before the next season arrives. I have enjoyed some delicious local sweet potatoes and kale over the past few months and this meal is all about two of my two favorite winter vegetables. Turnips, leeks, thyme and sorghum compliment the sweet potato and kale, creating an earthy pizza pie with the perfect sweet and savory combination.

This recipe pairs well with a simple salad and a Pinot Noir from Oregon, and it makes an excellent meal for entertaining vegetarian guests. Cheers to savoring the last tastes of winter. Now, I’m looking forward to spring and the new produce that awaits.

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
½ bunch kale, stems removed and chopped
1 tablespoons water
1 ball pizza dough
¾ shredded mozzarella cheese

Directions:
1. Preheat oven to 450 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 15 to 20 minutes, until tender and lightly browned. Remove from oven and set aside.
3. In a large skillet, heat ½ tablespoon olive oil. Add kale and water and sauté for 4 to 5 minutes, until greens have wilted.
4. Roll or stretch (I roll and stretch) the pizza dough to a thin layer, about 12 to 14 inches in diameter.
5. Place crust on pizza pan and add an even layer of roasted vegetables, sautéed kale and top with mozzarella cheese.
6. Bake for 12 to 14 minutes, until cheese melts and edges of crust turn golden brown. Remove from oven, slice into 8 wedges and serve.

Servings: 4 ~ Serving size: 2 slices

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 fresh winter sweet potatoes and spinach. Shrimp makes a great lean protein to add as a topping and the flavor medley tones down the Chipotle pepper in the potato puree, providing a nice balance of savory and sweet with a slight touch of heat.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 pound (about 25) cooked frozen medium shrimp, defrosted, tail and peel removed
4 cups tightly packed fresh baby spinach
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pizza dough ball (about the size of a grapefruit)
2 tablespoons cornmeal
¾ cup leftover Spicy Sweet Potato Puree
½ cup shredded mozzarella cheese

Directions:
1. Preheat oven to 450 degrees Fahrenheit.
2. 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.
3. Roll pizza crust to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter.
Place crust on a pizza pan and spread Spicy Sweet Potato Puree on top. Add shrimp and spinach mixture, distributing evenly. Top with mozzarella cheese.
4. Bake for 12 to 14 minutes, until cheese melts and edges of crust turn golden brown. Remove from oven, slice into 8 wedges and serve.

Note: When I make homemade pizza crust, I often double the recipe and freeze to have on hand for fast weeknight meals like this one.

Servings: 4 ~ Serving size: 2 slices