Pizza on the Grill

August 06, 2007
Photo: Thomas J. Story
Create your own outdoor pizzeria with the smoky flavors of appetizer, entrée, and dessert pizzas over the open flame.
Start Slideshow

1 of 19

Grilled White Pizza with Clams and Bacon

Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Grilled White Pizza with Clams and Bacon Recipe
Clams and bacon offer a more exotic flavor to this grilled pizza recipe.
Advertisement
Advertisement

2 of 19

Grilled Vegetable and Fontina Pizza

Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Grilled Vegetable and Fontina Pizza Recipe
Fresh summer veggies star in this simple grilled pizza recipe. A sprinkle of basil and red pepper gives this pizza an irresistible freshness.

3 of 19

Grilled Purple Sprouting Broccoli and Bacon Pizza

Photo: Neil Dacosta
Grilled Purple Sprouting Broccoli and Bacon Pizza Recipe
A leggy cousin of broccoli, delicate purple florets, and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza.
Advertisement

4 of 19

Greek Pizza with Artichokes

Greek Pizza with Artichokes Recipe
Celebrate 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.

5 of 19

Barbecued Pizza

James Carrier
Barbecued Pizza Recipe
Pile 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.

6 of 19

Asparagus Insalata Piadine

Photo: Thomas J. Story
Asparagus Insalata Piadine Recipe
A piadina is a flatbread from Emilia-Romagna in Italy. Pile yours with fresh, seasonal greens and lemon for a fresh spin on traditional pizza.
Advertisement
Advertisement
Advertisement

7 of 19

Grilled Pizza with Onions and Prosciutto

Grilled Pizza with Onions and Prosciutto Recipe
A 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.

8 of 19

Chocolate Pizza with Apricot Preserves and Bananas

Becky Luigart-Stayner
Chocolate Pizza with Apricot Preserves and Bananas Recipe
Enjoy 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.

9 of 19

Grilled Sausage Salad Pizza

Photo: Jacob Snavely; Styling: Buffy Hargett Miller 
Grilled Sausage Salad Pizza Recipe
Equal parts salad and pizza, this hearty pie is a fresh, new spin.
Advertisement
Advertisement
Advertisement

10 of 19

Grilled Salad Pizza

Becky Luigart-Stayner; Jan Gautro
Grilled Salad Pizza Recipe
Delight 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.

11 of 19

Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta

Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Grilled Pesto Pizza with Chicken, Mozzarella, and Ricotta Recipe
Spread the chicken evenly over the pesto and top evenly with mozzarella and tomato slices before finally topping with a flavorful ricotta mixture.

12 of 19

Grilled Vegetable Pizza with Balsamic Reduction

Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Grilled Vegetable Pizza with Balsamic Reduction Recipe
Zucchini, yellow squash, and asparagus top this wonderfully colorful pizza dish.
Advertisement
Advertisement
Advertisement

13 of 19

Grilled Peach Chutney Pizza with Prosciutto and Goat Cheese

Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Grilled Peach Chutney Pizza with Prosciutto and Goat Cheese Recipe
Peaches, 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.

14 of 19

Individual Grilled Veggie Pizzas

Individual Grilled Veggie Pizzas Recipe
These 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.

15 of 19

Grilled Vegetable Pizzas with Anchovies

Photo: Jennifer Causey; Styling: Missy Neville Crawford
Grilled Vegetable Pizzas with Anchovies Recipe
Lots 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.
Advertisement
Advertisement
Advertisement

16 of 19

Grilled Ham and Pineapple Pizza

Photo: Johnny Autry; Styling: Mary Clayton Carl
Grilled Ham and Pineapple Pizza Recipe
Both 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.

17 of 19

Grilled Pizzettes With Smoked Salmon and Capers

Howard L. Puckett
Grilled Pizzettes With Smoked Salmon and Capers Recipe
A 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.

18 of 19

Summer Squash Pizza

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Summer Squash Pizza Recipe
Raid 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.
Advertisement
Advertisement
Advertisement

19 of 19

Camp Pizza with Caramelized Onions, Sausage, and Fontina

Photo: Thomas J. Story
Camp Pizza with Caramelized Onions, Sausage, and Fontina Recipe
Just 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).
Replay gallery

Share the Gallery

Up Next