Forget delivery! Firing up the grill is my absolute favorite way to make pizza during the warmer months. The crust gets perfectly crisp with a hint of smoky flavor that you just can’t replicate in an oven. This Mediterranean-inspired recipe is loaded with vibrant toppings like juicy tomatoes, roasted red peppers, tangy goat cheese, and briny kalamata olives. It’s a flavor explosion that comes together in minutes, making it the perfect weeknight meal or star of your next backyard barbecue!
Ingredients
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper
• 1 12-inch prebaked pizza crust
• 1 cup chopped yellow or red tomato
• 3/4 cup roasted red sweet peppers, cut into thin strips
• 1/4 cup thinly sliced red onion wedges
• 2 ounces / 57g semisoft goat cheese or feta cheese, crumbled
• 10 pitted kalamata olives, quartered lengthwise
• 1 1/4 cups shredded mozzarella cheese or shredded Italian cheese blend, about 5 ounces / 140g
• 3 tablespoons snipped fresh oregano or basil
Instructions
1. In a small bowl, combine the olive oil, minced garlic, and crushed red pepper. Brush this garlic oil mixture evenly over the prebaked pizza crust.
2. Layer the toppings: Start with the chopped tomato, followed by the roasted red pepper strips, red onion, crumbled goat cheese, and quartered olives. Finish by sprinkling the shredded mozzarella cheese over the top.
3. Prepare your grill for medium, indirect heat. Place the pizza on a large 24×18-inch piece of heavy-duty foil, folded in half crosswise. Turn up the foil edges to create a rim around the crust.
4. Place the pizza on the center of the grill rack. Cover and grill for about 8 minutes, or until the crust is heated through and the cheese is melted and bubbly.
5. Carefully remove the pizza from the grill. Sprinkle generously with the fresh oregano or basil before slicing and serving immediately.
Nutritional Information
• PER SERVING: 520 calories, 24 g total fat (8 g saturated fat), 35 mg cholesterol, 1,065 mg sodium, 56 g carbohydrates, 4 g fiber, 26 g protein.
Pro Tips
• Make it Vegan: Easily veganize this pizza by substituting crumbled feta-style and shredded mozzarella-style dairy-free cheeses.
• Use Fresh Dough: If using fresh pizza dough, grill one side for 2-3 minutes, flip, add your toppings to the grilled side, and continue grilling until cooked through.
• Watch The Bottom: Indirect heat is key to prevent a burnt crust before the cheese melts. If the bottom is cooking too fast, move the pizza to a cooler part of the grill.
• Don’t Skip The Fresh Herbs: Sprinkling fresh basil or oregano on at the end adds a bright, fresh flavor that cuts through the richness of the cheese.
FAQ
Q: Can I make this grilled Mediterranean pizza vegan
A: Absolutely! To make this pizza vegan, simply substitute the goat/feta cheese and mozzarella with your favorite dairy-free alternatives. The recipe suggests using crumbled feta-style and shredded mozzarella-style vegan cheeses for the best results.
Q: Is this vegetarian pizza a good source of protein
A: Yes, this pizza provides a good amount of vegetarian protein. Each serving contains approximately 26 grams of protein, primarily from the mozzarella and goat cheese. For an added plant-based protein boost, consider adding a handful of chickpeas along with the other toppings.
Q: What’s the best way to store and reheat leftover grilled pizza
A: Store any leftover pizza slices in an airtight container in the refrigerator for up to 3 days. To reheat and maintain a crisp crust, place the slices on a pan over medium-low heat or in an air fryer until the cheese is bubbly and the bottom is crispy again.
Q: Can I use fresh pizza dough instead of a prebaked crust
A: Yes, you can use fresh dough. As noted in the Pro Tips, you should grill one side of the dough directly on the grates for 2-3 minutes. Then, flip the dough, quickly add your toppings to the already grilled side, and continue grilling with indirect heat until the crust is fully cooked and the cheese is melted.
