These grilled fresh tomato pizzas with three cheeses are how I use the August tomato basket — salted roma slices, milky fresh mozzarella, a scatter of sharp Gorgonzola, and Parmesan on a charred grilled crust. The grill does in minutes what an oven dreams about. Six personal pizzas, one hot fire, happy people.
Forget delivery! Firing up the grill is my absolute favorite way to make pizza during the warmer months. You get that incredible, smoky char on the crust that you just can’t replicate in a conventional oven. This recipe combines the bright, fresh flavor of Roma tomatoes and herbs with a decadent trio of cheeses—creamy mozzarella, tangy Gorgonzola, and salty Parmesan. It’s a simple, yet sophisticated, pizza that’s perfect for backyard gatherings or a special weeknight dinner.
Ingredients
• 4 roma tomatoes, thinly sliced
• 2 tablespoons / 30 ml (1 fl oz) snipped fresh Italian (flat-leaf) parsley
• 2 cloves garlic, minced
• 1/2 teaspoon / 2.5 g (0.09 oz) salt
• 1/2 teaspoon / 2.5 g (0.09 oz) freshly ground black pepper
• 1 13.8-ounce / 391 g (13.8 oz) package refrigerated pizza dough
• 2 tablespoons / 30 ml (1 fl oz) olive oil
• Cornmeal, for dusting
• 4 ounces / 113 g (4 oz) fresh mozzarella cheese, thinly sliced
• 1/2 cup / 57 g (2.01 oz) crumbled Gorgonzola or other blue cheese
• 1/4 cup (960 ml) freshly grated Parmesan cheese
• 1/4 cup (960 ml) shredded fresh Italian (flat-leaf) parsley or basil, for garnish
Instructions
1. In a medium bowl, gently toss together the sliced tomatoes, 2 tablespoons (30 ml / 1 fl oz) of snipped parsley, minced garlic, salt, and pepper. Set this fresh tomato mixture aside to let the flavors meld.
2. Prepare your grill for direct, low heat. For a charcoal grill, arrange low coals. For a gas grill, preheat and then reduce the heat to low. Lightly grease the grill rack.
3. Divide the pizza dough in half. On a lightly floured surface, pat or roll each half into a 12-inch circle. Brush the top of each dough circle with olive oil. To make grilling easier, stack the dough circles on a baking sheet, separated by parchment paper that has been sprinkled with cornmeal.
4. Carefully place one dough circle, oiled-side down, onto the grill rack. Grill for about 6 minutes, uncovered, until the bottom is light brown and has nice grill marks. The top should look dry but still be soft.
5. Remove the crust from the grill and place it on your baking sheet, grilled-side up. Quickly top with half of the tomato mixture and half of all three cheeses.
6. Slide the pizza back onto the grill. Cover and cook for another 4 to 6 minutes, or until the crust is crisp and all the cheese is gloriously melted and bubbly. Rotate the pizza as needed to ensure it cooks evenly.
7. Remove the finished pizza from the grill, sprinkle with fresh parsley or basil, and let it rest for a minute before slicing. Repeat the process with the second dough circle and remaining toppings.
Nutritional Information
• PREP: 20 minutes
• GRILL: 10 minutes per batch
• MAKES 6 servings
• Per Serving: 307 calories, 16 g (0.56 oz) total fat (6 g / 0.21 oz saturated fat), 25 mg cholesterol, 672 mg sodium, 30 g (1.06 oz) carbohydrates, 2 g (0.07 oz) fiber, 11 g (0.39 oz) protein.
Pro Tips
• for Perfect Grilled Pizza
• Let your refrigerated pizza dough sit at room temperature for about 20-30 minutes before rolling. This relaxes the gluten, making it much easier to stretch without snapping back.
• Keep the grill on low to medium-low heat. Grilling pizza dough directly over high heat can burn the crust before the top is cooked and the cheese is melted.
• Have all your toppings prepped and ready to go next to the grill. Once the dough is on the grates, the cooking process moves very quickly!
FAQ
Q: Can I make this grilled pizza without Gorgonzola cheese
A: Absolutely! If you’re not a fan of blue cheese, you can easily substitute it. Try using crumbled feta for a similar salty tang, or simply add more fresh mozzarella for an extra creamy and mild pizza. Smoked provolone would also be a delicious, smoky alternative.
Q: How can I make this grilled pizza vegan
A: To make this recipe vegan, you’ll need a few simple swaps. First, ensure your refrigerated pizza dough is vegan (many are, but check the ingredients). For the cheese, use your favorite dairy-free mozzarella, plant-based Parmesan, and a tangy vegan feta or a sprinkle of nutritional yeast in place of the Gorgonzola.
Q: What are some good vegetarian protein sources to add to this pizza
A: To boost the protein, consider adding roasted chickpeas tossed in a little olive oil and smoked paprika before topping the pizza. You could also add some pre-cooked, crumbled plant-based sausage or some dollops of ricotta cheese for a heartier, meatless meal.
Q: What other vegetables work well on this grilled pizza
A: This pizza is a great base for more veggies! Thinly sliced zucchini, bell peppers, red onions, or even some pre-grilled mushrooms would be fantastic additions. Add them along with the tomato mixture for a delicious and colorful grilled veggie pizza.
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Grilled Fresh Tomato Pizzas with Three Cheeses
Ingredients
Method
- In a medium bowl, gently toss together the sliced tomatoes, 2 tablespoons (30 ml / 1 fl oz) of snipped parsley, minced garlic, salt, and pepper.
- Set this fresh tomato mixture aside to let the flavors meld.
- Prepare your grill for direct, low heat. For a charcoal grill, arrange low coals. For a gas grill, preheat and then reduce the heat to low. Lightly grease the grill rack.
- Divide the pizza dough in half. On a lightly floured surface, pat or roll each half into a 12-inch circle.
- Brush the top of each dough circle with olive oil. To make grilling easier, stack the dough circles on a baking sheet, separated by parchment paper that has been sprinkled with cornmeal.
- Carefully place one dough circle, oiled-side down, onto the grill rack.
- Grill for about 6 minutes, uncovered, until the bottom is light brown and has nice grill marks. The top should look dry but still be soft.
- Remove the crust from the grill and place it on your baking sheet, grilled-side up. Quickly top with half of the tomato mixture and half of all three cheeses.
- Slide the pizza back onto the grill.
- Cover and cook for another 4 to 6 minutes, or until the crust is crisp and all the cheese is gloriously melted and bubbly. Rotate the pizza as needed to ensure it cooks evenly.
- Remove the finished pizza from the grill, sprinkle with fresh parsley or basil, and let it rest for a minute before slicing.
- Repeat the process with the second dough circle and remaining toppings.
- Let your refrigerated pizza dough sit at room temperature for about 20-30 minutes before rolling. This relaxes the gluten, making it much easier to stretch without snapping back.
- Keep the grill on low to medium-low heat.
- Grilling pizza dough directly over high heat can burn the crust before the top is cooked and the cheese is melted.
