With fresh store bought dough, Grilled Garlic Tomato Pizza is a quick and easy meal or appetizer. Crunchy outside, soft inside. Yum!
There’s a few things to note here:
- this grilled pizza is delicious, but the toppings you can put on your pizza are really endless so start thinking of your faves;
- you can, of course, make your own pizza dough which is pretty easy but obviously more work than picking up a fresh dough from the store (SHORTCUT);
- and grilling pizza is awesome – the crust is crunchy and a bit charred and the inside stays soft.
The tomatoes are roasted with garlic in a hot oven for about 15 minutes with a bit of olive oil, salt and pepper. They get slightly caramelized and the flavors intensify. They can also be used over pasta, in a grilled vegetable pita sandwich or in a salad instead.
I’ve made grilled pizza at least half a dozen times this summer, trying out different toppings (see below). They have been very popular, even when reheated the next day for an appetizer.
So here are a few ideas to get your imagination started:
Toppings – Tailor to your Taste
- tomato sauce, chopped olives and basil
- thinly sliced pepperoni or spicy sausage with tomato sauce and basil
- roasted garlic, arugula and brie cheese
- pesto, peach and mozzarella
- roasted garlic, chicken, peach, basil, mozzarella (pictured below)
- tomato sauce, basil, fresh mozzarella
- caramelized onions, chopped chicken, mozarella
Tips for Grilled Pizza
- Since you are only grilling for a few minutes, keep the toppings thin (don’t load them on).
- You can make a larger pizza, but I find smaller ones are easier to manage on the grill.
- You can make the crust quite thin (they puff up a bit on the grill), but make sure you oil them before grilling to avoid sticking.
- You can complete all but the final step ahead of serving time, meaning just grilling the second side.
Simple Grilled Garlic Tomato Pizza Recipe
Roasted garlic tomato topping
- 4 cups cherry or grape tomatoes (2 pints)
- 4 cloves garlic, finely minced or grated
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- OPTIONAL: 1-2 teaspoons good Balsamic Vinegar
- 1 fresh pre-made store-bought pizza dough (or frozen, thawed)
- 1 tbsp flour
- drizzle, olive oil
- 1 1/2 cups shredded mozzarella cheese (or to taste)
- 8 basil leaves, chopped
- BRING DOUGH TO ROOM TEMPERATURE: Set dough on counter in it's bag (opened) or in a bowl. Let it come to room temperature and rise a bit for about 30 minutes.
- Heat oven to 425F. Heat grill to MEDIUM HIGH.
- ROAST CHERRY TOMATOES: Cut cherry tomatoes in half. Squeeze handfuls at a time over sink to get rid of most of the seeds and juice. In a bowl, toss tomatoes, olive oil, salt, pepper and balsamic vinegar (if using). Line a pan with tin foil. Spread tomatoes on pan in a single layer. Roast in oven for 15 minutes until fragrant and withered. Taste and adjust seasonings.
- SHAPE DOUGH: Transfer dough to a lightly floured cutting board. Cut dough in half or in quarters. (I like to make 4 smaller pizzas). Flatten and spread out pizzas with your hands. If you like, use a rolling pin to make it thinner. Flatten to about 1/4-1/2 inch thick according to your preference. Drizzle one side lightly with oil and spread to cover dough evenly (this will prevent sticking on grill).
- GRILL FIRST SIDE OF PIZZAS: Place pizzas - oil side down - directly on grill. Spray sides facing up with oil or drizzle on oil and spread evenly. Grill about 2 minutes until grill marks appear. Remove pizzas to tray covered in foil. (You can do everything up to this point ahead of time and then finish the last step just before serving).
- ADD TOPPINGS AND GRILL SECOND SIDE: Spread garlic tomatoes over the grilled side of pizzas. Sprinkle on Mozzarella cheese, then basil leaves. Return to grill, uncooked side down. Close lid. Cook for 3-4 minutes. Shift pizzas around if needed to prevent burning in one spot. Transfer to cutting board, cut as desired and serve immediately.
If you don’t have a grill, try this easy skillet pizza.