• Bradley & Alyssa

You Knead This For Dinner: Grilled Pizza

There are two types of people in the world: those who love pizza, and those who don’t have a soul. Sorry, but we don’t make the rules.

There comes a time when we find ourselves overcome with an animalistic instinct, howling for some combination of charred dough, Italian spices, and melted mozzarella…

…the time to grill some ‘za. 

Each time we tackle grilled pizza, the recipe is dictated by whatever we are in the mood for that evening. For this, you can tell our taste buds were doing two different dances: Alyssa’s were prancing around pesto. Brad’s were moonwalking towards marinara. Both versions can be made with meat or vegetarian, but we will share the recipes we ended up serving ourselves. 

Course: Entrée

Servings: 4-6

Ingredients: Pepperoni Pizza

  • 200 grams, pizza dough (for ease we picked up enough dough for a 14' pizza..feel free to make your own!)

  • About 1/2 cup tomato sauce

  • One handful of roasted garlic cloves

  • 8 oz freshly shredded mozzarella

  • 1/8 cup of freshly shredded parmesan

  • 6-8 pieces of pepperoni

  • Sprinkle with salt, black pepper, and red pepper flakes

Ingredients: Arugula Pesto Pizza

  • 200 grams, pizza dough

  • Homemade arugula pesto (recipe adapted from Cook Nourish Bliss)

  • 8 oz freshly shredded mozzarella

  • 1/8 cup of freshly shredded parmesan

  • One handful of roasted garlic cloves

  • 5-10 kalamata olives

  • Two handfuls of arugula

  • 1/2 cup of plant-based chick’n (we used Daring, sautéed for 10 minutes before adding to the pizza on the grill)

  • Sprinkle with salt, black pepper, and red pepper flakes


1. Let’s get sauced. If you’re making your sauce from scratch, do this step before anything else. For Alyssa’s arugula pesto, we combined all ingredients into a small food processor and pulsed until a chunky blend formed. The pesto recipe was adapted from here. If you have store bought sauce, we won’t tell – that’s what we did for the marina sauce on Brad’s pizza.

2. Grab your premade or homemade pizza dough (we got ours premade at our nearby grocery store – Whole Foods is a good place to start if you’re unsure where to find it). Rock and roll that baby into two separate personal size pizzas.

3. Turn up the heat on the grill – aim for 350 degrees. While doing so, make sure you gather all of the toppings. Rinse what needs to washed, chop what needs to be chopped, grate what needs to be grated. This include all of our veggies, meats, mountain of cheese, etc. Nibbling is encouraged, of course.

4. Once everything is all prepped, lightly coat your pizza dough with olive oil and place on to the grill. In about 5 minutes the dough should start to firm up and get a nice grilled look and feel. Then flip.

5. Now here’s where you get creative. Add a light layer of sauce (for ours, it was pesto and marinara). Don’t sauce it too heavily unless you want your dough to be doing the backstroke (aka soggy dough).

6. Next up, add your mozzarella, faux/real meat, garlic, onions – whatever suites you. If you’re adding arugula or other salad-esque leaves, you’ll want to do that after you take off the grill.

7. Once the toppings are on, close the grill and let the pizza cook, while checking on it occasionally. We like to look underneath to make sure the dough has a nice char to it.

8. Once the pizza looks done, turn off the grill and remove onto a serving tray or plate. Here is where you should add the arugula, extra shredded parmesan.

9. Final step: sprinkle the finished product with sea salt, black pepper, red pepper flakes. Buon Appetito!

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