Grilled Mediterranean pizza

Servings: About 2

-1/2 lb. fresh pizza dough (Can be store bought. From-scratch recipe below) **Note: Most recipes and store-bought dough comes in 1-lb. loaves, I halved the dough per pizza to make a smaller pie, which I find is easier to handle on the grill.

Toppings (Measurements could vary based on how far you stretch your dough, but these are based on a roughly 10-inch pizza):
-1/4 cup pizza sauce
-1 cup shredded mozzarella cheese
-1/4 cup crumbled Feta cheese
-1/4 cup Kalamata olives, sliced
-1/4 cup marinated artichoke hearts, chopped
-1/4 cup Kale, de-ribbed and chopped
-2 pieces of prosciutto, diced
-1/8 red onion, thinly sliced
-1 tbs. minced garlic
-1 tbs. fresh basil, roughly chopped

Finishing touches:
-Black pepper & crushed red pepper (optional)
-1/2 cup Balsamic Vinegar, reduced (optional)

1. Make your Balsamic reduction. Put Balsamic vinegar in a saucepan on the stove, low-medium heat until the mixture thickens, about 10-15 minutes. Set to the side.
2. Heat up the grill! I aim for medium levels on those burners. If you have a temperature gauge, shoot for 350-400°F.
3. While the grill heats, roll out the dough to your desired thickness and diameter. I aim for a pizza about 10-inches across.
4. Brush olive oil on both sides of the dough and place it on the grill.
5. Close lid and grill for about 3 minutes, until you see grill marks on the bottom.
6. Drop the heat to low (you want the temperature to drop to 300-350°F) and flip the dough. At this point it's usually rigid enough to use tongs to do this.
7. Add your toppings, starting with the pizza sauce, then the mozzarella cheese. Add the remain topping ingredients, finishing with the basil and garlic.
8. Close lid and grill for roughly 10-15 minutes. You want to cook the pie enough to get rid of that raw onion and garlic flavor. I like to check the pizza about 5 minutes along to make the heat is at the right level and the bottom isn't burning.
9. Remove pizza from heat, drizzle with Balsamic reduction and sprinkle with black pepper and crushed red pepper.

***Homemade dough recipe - This is for 1-POUND of dough or 2 of the pizzas above***

  • 2 cups flour (I used bread flour for more crispiness, can use AP, too)
  • 1/4 oz. pizza yeast (or one single-serve packet)
  • 1 1/2 tsp. sugar
  • 3/4 tsp. salt
  • 2/3 cup warm water (possibly, a splash or 2 more -- see dough instructions below)
  • 3 tbs. olive oil
  1. Combine flour, yeast, sugar, & salt in a mixing bowl.
  2. Add warm water, then oil.
  3. Stir the mixture until it comes together in a ball. I had to add a couple extra splashes of water to get the dough to come together the way I wanted. 
  4. On a floured surface, knead the dough for a few minutes -- until elastic, but not tough.
  5. Set aside for at least an hour to rise.


Kenzi said…
Any particular brand of balsamic? I know each can have quite a different taste.
Was wondering if you have a favorite to use...
Lazy cook said…
This is delicious. My husband was very skeptical thinking this would burn or stick to the grill but it turned out perfect. Excellent recipe. Thanks!
Anonymous said…
My favorite pizza recipe. So delicious.