Create your own outdoor pizzeria with the smoky flavors of appetizer, entrée, and dessert pizzas over the open flame.
Grilled White Pizza with Clams and BaconClams and bacon offer a more exotic flavor to this grilled pizza recipe.
Grilled Vegetable and Fontina PizzaFresh summer veggies star in this simple grilled pizza recipe. A sprinkle of basil and red pepper gives this pizza an irresistible freshness.
Grilled Purple Sprouting Broccoli and Bacon PizzaA leggy cousin of broccoli, delicate purple florets, and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza.
Greek Pizza with ArtichokesCelebrate the flavors of the Mediterranean fresh from the grill in your backyard. Top Brick Oven Pizza Dough with chicken, artichoke hearts, roasted red peppers, olives, and crumbled feta for a winning feast.
Barbecued PizzaPile homemade flatbread with creamy cheeses, fresh veggies, and hearty toppings like barbecued duck, chicken-apple sausage, or pepperoni. Buy ready-made frozen dough to save time, or make your own to fill your kitchen with the sweet smell of rising dough.
Asparagus Insalata PiadineA piadina is a flatbread from Emilia-Romagna in Italy. Pile yours with fresh, seasonal greens and lemon for a fresh spin on traditional pizza.
Grilled Pizza with Onions and ProsciuttoA smear of crème fraîche over the warm pizza dough takes the place of traditional tomato sauce and compliments the flavors of the toppings: sweet grilled onions, salty prosciutto and fresh, fragrant basil. The recipe makes two pizzas and serves four people but feel free to make one large or four individual pizzas using the same amount of ingredients.
Chocolate Pizza with Apricot Preserves and BananasEnjoy a rich treat of melted chocolate chips, smooth apricot preserves, and freshly-sliced bananas layered on a homemade crust. Serve hot with a refreshing scoop of vanilla ice cream for a succulent twist on the classic after-dinner sundae.
Grilled Sausage Salad PizzaEqual parts salad and pizza, this hearty pie is a fresh, new spin.
Grilled Salad PizzaDelight veggie lovers with an arugula, artichoke, and tomato-topped pizza. Slice thinly for a unique appetizer offering, or add cooked chicken for a heartier dinnertime variation.
Grilled Pesto Pizza with Chicken, Mozzarella, and RicottaSpread the chicken evenly over the pesto and top evenly with mozzarella and tomato slices before finally topping with a flavorful ricotta mixture.
Grilled Vegetable Pizza with Balsamic ReductionZucchini, yellow squash, and asparagus top this wonderfully colorful pizza dish.
Grilled Peach Chutney Pizza with Prosciutto and Goat CheesePeaches, prosciutto, and goat cheese kick off this pizza with a combination of powerful flavors that pack a punch. When the cheese has melted, top with fresh arugula.
Individual Grilled Veggie PizzasThese meatless pizzas highlight summer's bounty of fresh eggplant, zucchini, bell pepper, and onion. Grill the vegetables before topping the pizza for a sweet, smoky flavor.
Grilled Vegetable Pizzas with AnchoviesLots of veggies, fresh mozzarella cheese, and briny anchovies top this pretty pizza pie. If your companions can't be convinced to try anchovies, you can always substitute prosciutto.
Grilled Ham and Pineapple PizzaBoth children and adults will love the flavor of Grilled Ham and Pineapple Pizza. Grilling the ham gives it a nice smoky flavor, and the pineapple adds sweetness.
Grilled Pizzettes With Smoked Salmon and CapersA light lemon drizzle highlights the creamy texture of the mild Havarti cheese and the smoky flavor of the sliced salmon. Cook the flatbread pizzettes for about five minutes and serve as an elegant appetizer or light dinner.
Summer Squash PizzaRaid the garden or take a trip to the farmer's market to make these light, summertime pizzas. The squash, zucchini, and tomatoes paired with oregano and basil yield a fresh and fun appetizer or light supper perfect for al fresco dining.
Camp Pizza with Caramelized Onions, Sausage, and FontinaJust the thing you crave after a long hike, this pizza was inspired by the one that Alan Rousseau, a guide with Seattle-based Mountain Madness mountaineering company, makes for his exhausted trekkers (his go-to version is pepperoni, green pepper, and onion).