Move over burgers, here comes gourmet pizza on the grill! Starring seasonal the summer favorites basil, tomato and arugula!
Featuring my husband the chief baker and barbeque master. And me as his assistant. My job is to find the freshest produce available from my garden and local farmers’ market, and to cut up the ingredients and have them ready to go when “it’s time”. All I need to add is dessert because this pizza recipe has the salad on top!
You can make this recipe on a gas grill but we love the smoky flavor our charcoal grill provides. We use a natural charcoal so we do not add the chemicals and we also include some wood chips. Instead of charcoal starter, we use a barbeque chimney starter
Bringing the meal outside is a wonderful way to enjoy the summer and spend time with the family and friends! Here is my summer pizza menu and recipes:
Summer Pizza on the Grill Menu
Tomato, Pesto and Arugula Pizza
Peaches and Berry Topped Granola and Yogurt/or Ice Cream
Citrus Sun Tea
The first thing you do is to make the pizza crust, my husband has perfected the pizza crust and I am sharing his secret recipe from my book Farm Fresh Nutrition This book has several really good pizza topping ideas that you will want to have!
To Grill Pizza Crust
- Make pizza crust according to recipe and allow it to rise for at least 15 minutes.
- Make sure that you have all the toppings ready and near the grill.
- Toss or Roll it out and lay on a pizza pan that has parchment or wax paper.
- We have a pizza wok that we add the crust on directly on the grill. If you don’t have one, here is one that would work well for you Barbeque Grill Wok , grease it well before adding pizza crust.
- Heat barbeque whether gas grill or charcoal. If you are using charcoal, make sure the grill is medium heat not too hot or you will burn the pizza crust.
- Place the crust on the grill and shut the lid.
- Allow it to cook for a few minutes.
- Use a spatula to check and see if the crust is slightly brown.
- Take to spatulas and take care to flip it over.
- Add toppings of your choice and let them cook over the grill.
- For this pizza, I used homemade 1/4-1/3 cup pesto sauce, 1 medium chopped vine ripe tomato, 1/2 cup chopped onions, 1 bunch garden arugula and large ball fresh mozzarella cheese.
- I add the arugula as a salad on top of the pizza at the very end just before serving. I toss it with 1/2 squeezed lemon, 1/4 cup olive oil, salt, pepper to taste and 1-2 tablespoon grated Parmesan cheese.
Peaches, Berries and Cream
To make this simple and healthy summer treat, take your favorite summer berries and pair it with sliced peaches and add it to either Greek yogurt or ice cream with a little granola for crunch. You will love my granola recipe in Farm Fresh Nutrition!
I hope that you try this grilled pizza and get creative and make your own combinations with summer veggies. Change up your pizzas to go with the seasonal produce available from your garden or local farmers’ market!