Saturday, August 20, 2011

Grilled Caprese Pizza

Kathryn and I were in charge of making dinner one night a few weekends ago down the shore. We had all spent the day at the beach so we wanted to make something seasonal and light. Our only problem was we couldn't remember any of the recipes we had seen lately. Susan was a little anxious when we left for the store because neither one of us knew what we were making for dinner. Our Dad has tried to grill pizza in the past and it had never worked out correctly, it was so bad in fact it has become a running family joke. We were all a little worried about how it was going to turn out but needless to say but I think everyone was pleasantly surprise when the pizza turned out to be delicious and exactly what we were looking for the whole time.

Adapted from:
1 Ball of Pizza Dough White or Whole Wheat (Fresh or Defrosted)
2 Tbsp Olive Oil
8oz Fresh Mozzarella (Cut into Chunks)
2 Cups Red & Yellow Grape or Cherry Tomatoes (Halved)
10-15 Fresh Basil Leaves (Cut into pieces)
Turn the outdoor grill on hot as it gets, I think ours was at 500F. Work the dough with your hands until its soft and pliable. Roll it out onto a floured baking sheet or a cutting board until it is about 1/4 in thick. Put some olive oil on a paper towel and carefully wipe it over the grill bars. Flip the cutting board or baking sheet over so the pizza goes onto the grill. Leave it on the grill for no longer than 30 seconds so be sure to have your spatula and tongs ready to quickly flip your pizza onto the other side. This is where team work came in handy, Kathy took one side with the spatula while I did the other with the tongs.  Keep your tongs and spatula ready, leave it for no longer than 20 seconds on the second side. You are cooking the 2nd side shorter so when you put the toppings on your pizza bottom won't be burned to a crisp.
Take the pizza off the grill and transfer it back to your baking sheet or cutting board, add your toppings. This recipe is a Caprese style pizza but you can make any variation you want. Put down the tomatoes, spread out the mozzarella chunks and place the basil around as well. Lower the grill down to about 200 and let the pizza sit in the covered grill for 10 minutes or so until the veggies are soft and the cheese is melted. Be sure to let it cool for a few minutes before slicing so the cheese can reform.


  1. I think my comment disappeared when I tried to send this from my blog. I will have to leave it with the URL.

    I had said what an amazing recipe this is and thanked you for sharing it with My Meatless Mondays.

  2. That looks so terrific. Thanks for sharing it. Come and visit us today. We have a terrific recipe for shrimp salad to share.

  3. Holy cow, that looks so good. What a great idea to combine a delicious salad and pizza. Yummy!

    Thanks for sharing with This Week's Cravings. Hope to see you again next week. Kristi @ Veggie Converter

  4. This looks like a lot of fun to make. So healthy too. Please share this on my foodie friday party today.

  5. Stopping in from Foodie Friday.
    What a perfect summer meal! Not to mention a fantastic use for all those cherry tomatoes. I host a potluck linky Sunday night through Friday night. Would love to have you join if you have the time.
    Ms. enPlace

  6. I grill pizza all the time but have never added the toppings afterwards...more like a warmish salad. Love this idea and will definitely give it a go.
    I would do just about anything for a slice of that right now!
    Stopping by from What I whipped up Wed.

  7. I loved grilled pizzas and this one looks so fresh and inviting... from a new follower - hope you'll stop by sometime too!

  8. Thanks for sharing this with Foodie Friends BBQ Party. I've been wanting to try gilled pizza now I can give it a try and hope for success.

    Joanne/Winelady Cooks


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