Grilled Pizza 2

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

24 Ratings
Directions for: Grilled Pizza 2


1 balls of store-bought pizza dough, cut in half

¼ cup of pesto

8 slices regular mozzarella

8 slices of buffalo

2 tomatoes, sliced thinly

3 Tbsp olive oil

3 Tbsp of garlic infused oil

½ cup of feta cheese

Freshly ground pepper

Kosher salt


1. Preheat a gas barbeque or indoor grill.

2. Stretch and pull a dough ball and form it into a large flat round, or oval. Oil 1 side of the dough and place that side down onto the hot grill. Grill for 2 minutes, until it begins to rise a bit and harden and grill marks appear. Flip it over and spread with pesto and then add mozzarella. Sprinkle with a little salt and pepper and continue to grill until the toppings are heated through and the bottom of the crust is cooked, about 2-3 minutes more.

3. Repeat for the second dough ball and after the bottom of the dough is cooked, flip it and brush with the flavoured oil, or olive oil. Place the tomatoes on top and then sprinkle with feta cheese. Season with salt and pepper and grill until the toppings have heated through and the bottom is cooked.

See more: Grill, Barbeque, Main, North American, Cheese, Tomatoes, BBQ

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