Grilling pizza is a summer favorite in our family! There is something about the grill that gives everything on it a little stamp of summer that says “I am what you crave today.” Its pretty hard to beat pizza on any regular day, but take it to the grill and you have a pretty exciting and impressive yet easy meal.
The base of the pizza is always the same but the toppings can be so versatile, you have the option of getting creative with what you already have at home or pick up some seasonal veggies and fruit at the farmers market or store and go to town. Don’t hesitate to use your imagination. I like to use a few different base sauces if I am cooking for a crowd. The sauces can can keep for at least a week in the fridge.
For the base:
1 Package of Trader Joe’s Whole Wheat Flat bread.
2tbs of Olive oil for drizzling or lightly painting on the flatbread (optional)
shake of Pink Himalayan Sea Salt for sprinkling on the flat bread.
Heat BBQ grill to about 425 degrees F
Paint flat bread with olive oil and sprinkle with salt.
Put flatbread on the grill for 2-3 minutes just so it gets a little crispy. (I made 2 flatbreads)
Option one: Use organic sugar free marinara and add fresh basil
Option two: blend 6 roma tomatoes and add a dollop of fresh pesto or prepared pesto.
Option three: Blend one can of Trader Joe’s Whole Peeled Roma tomatoes with basil, add 1 tsp crushed garlic, shake of oregano and chopped fresh basil, sprinkle salt, and pepper.
Option one: Blend 4 handfuls of spinach, 3 artichoke hearts (found in a can at Trader Joes) you can use the rest of the can on top of the pizza, 1/4th cup green olives, 1 handful of fresh basil, 1/2 cup cashews, 1/4 cup olive oil, sprinkle of salt and pepper.
Option two: Mix together 1/2 cup fresh goat cheese or chevre zapped in the microwave for 15 seconds, 1 cup fresh chopped spinach, 1 dollop of Trader Joes Pesto.
Original Pizza option: red sauce, sliced burrata cheese, fresh basil drizzle of olive oil, sprinkle of truffle salt. Cook for 8-12 minutes on the grill or grill until cheese is soft. Sprinkle with arugula and fresh basil after grilling and serve immediately.
More Creative option: White sauce, 2-3 slices of prosciutto (slice or dice), handful of parmesan cheese, fresh or dried figs or pears, red peppers, 2 shallots diced, handful of chopped pistachio. grill for 5-7 minutes
Summer option: White sauce (2nd option) fresh sliced peaches, chopped spinach, one fennel bulb sliced, 2 shallots diced, fresh chopped basil, and handful or chopped hazelnut, sprinkle with parmesan cheese and grill for 5-7 minutes, drizzle with honey after removing from grill and serve immediately.
Greek Pizza: red sauce or white sauce, handful of fresh chopped spinach, cherry tomatoes (whole or cut in half), handful or green olives cut in half, bell peppers thinly sliced, and feta cheese crumbled. Grill for 5-10 minutes, remove from grill and add thinly sliced cucumber, chopped grapes, and sesame seeds. Enjoy!
More summer fun: Your choice of sauce (goat cheese white sauce is my preference) Fresh chopped spinach, strawberries sliced, bell peppers sliced, handful of fresh mozzarella thickly sliced, one green apple sliced, cherry tomatoes halved, handful of pine nuts, and sprinkle of parmesan cheese. Grill until Mozzarella seems soft or starts to bubble, add chopped fresh basil and drizzle with balsamic glaze (Trader Joe’s also carries a nice glaze) but you can make your own with balsamic vinegar and honey!
There are heaps of options for grilling pizza and some seasonal favorites for sure! Don’t be afraid to use your imagination, take inventory of your fridge/pantry and start experimenting! Spaghetti squash is also a fun topping, as well as, sweet potatoes, butternut squash, zucchini, mushrooms, brie cheese, and gorgonzola.