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Five ideas for grilled pizza toppings

 
When the crust goes on the grill, the heat should be medium. Have a spray bottle handy in case you need to tame any flames.
When the crust goes on the grill, the heat should be medium. Have a spray bottle handy in case you need to tame any flames.
Published June 29, 2015

Snowflakes, fingerprints, grilled pizzas: No two are ever the same. • If you can embrace the imperfect outcomes and improvisational spirit, grilling pizzas can be a lot of fun. You start with the same essentials you'd use for oven-made pizza — dough, sauce, toppings — but cook the pizza directly on the grill grates instead. Here's a tutorial for grilling pizza, which you cook on one side first then flip over before adding the toppings, and five ideas for ways to top it. • Each recipe makes a pizza to serve 4; ingredients are listed in the order in which you should put them on the pizza.

Spinach and feta

2 cups ricotta

½ pound spinach, chopped

½ cup crumbled feta cheese

1 teaspoon ground black pepper

¼ teaspoon salt

Drizzle of olive oil

Fig, rosemary and Parmesan

16 fresh black Mission figs, stemmed and cut into 4 pieces

1 tablespoon chopped rosemary

2 cups shredded mozzarella

¾ cup grated Parmesan

½ teaspoon salt

1 teaspoon ground black pepper

Bacon and red onion

¾ cup tomato sauce

12 slices thick-cut bacon, cooked and cut into 1-inch pieces

1 large red onion, thinly sliced

2 cups shredded mozzarella

1 teaspoon crushed red pepper flakes

Loaded veggie

¾ cup tomato sauce

2 small yellow squashes, sliced into 1-inch sticks

1 medium zucchini, sliced into 1-inch sticks

½ bunch asparagus, ends trimmed

1 ear corn, niblets removed

½ cup cherry tomatoes, halved

2 cups shredded mozzarella

Tomato and lemon

5 heirloom tomatoes, thinly sliced

12 ounces mozzarella cheese, sliced

2 cups Asiago cheese, shredded

2 sprigs cilantro, chopped

1 lemon, zested

¼ cup olive oil, drizzled