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Cook pizza on the grill: grilled zuchhini and arugula mint pesto pizza, and salami picante, jalapeño and honey pizza

Grilled Pizza Two Ways

Cooking pizza on the grill is the easiest way get smokey, charred crust at home. Here, we have two easy, crowd-pleasing grilled pizza recipes: Grilled Zucchini with Arugula Mint Pesto Pizza, and Salami Picante, Jalapeño and Honey Pizza. 

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 pizzas

Ingredients

  • 16 oz pizza dough, divided in half (8 oz each) store-bought dough is completely acceptable!
  • handful flour

For the Grilled Zucchini and Arugula Mint Pesto Pizza

  • 1 small zucchini, thinly sliced or shaved in ribbons
  • 1 cup arugula
  • 6-12 mint leaves, plus more for garnish
  • 1/4 cup toasted pine nuts feel free to sub for nut of choice - walnuts and almonds also work well
  • 1 lemon, 1/2 juiced and other half thinly sliced
  • pinch crushed red pepper flakes (optional)
  • kosher salt and freshly ground pepper to taste
  • 1/4 cup extra virgin olive oil, plus more for coating the zucchini
  • goat cheese

For the Salami Picante, Jalapeño, and Honey Pizza

  • 1/2 cup San Marzano tomatoes, with tomatoes crushed
  • salami picante, or pepperoni
  • 1/2 jalapeno, thinly sliced
  • goat cheese
  • basil leaves for garnish
  • honey for drizzling

Instructions

To cook the pizza dough on the grill

  1. Heat the grill to medium-high heat, leaving some space for indirect heat. For a gas grill, this means that you should leave one or two of the burners off.

  2. On a lightly floured surface, roll out the dough with a pin or spread by hand into an oval shape. Personal pan-sized pizzas are easiest to maneuver on the grill, so use about 8 oz. of dough per pizza.

  3. Place the dough onto direct heat (where the flame is), and grill until the dough begins to char and make grill marks (about 45 seconds - 1 minute). The dough should easily release from the grates at that point. I kept the dough on longer to get deeper grill marks, and it was still great.

  4. Flip the dough and cook for another 45 seconds.

  5. Move to indirect heat (where there is no flame), and add toppings. Cook for 5-10 minutes, or until desired level of doneness.

For the Grilled Zucchini and Arugula Mint Pesto Pizza

  1. For the pesto, add the arugula, mint, nuts, juice from 1/2 lemon, red pepper flakes if using, and salt and pepper to a food processor or high speed blender, and pulse. Once ingredients are slightly mixed, add the olive oil and blend to combine. This can be made a few days ahead and stored in an air-tight container in the fridge.

  2. Toss zucchini in a squeeze of lemon juice, olive oil, salt and pepper. Grill zucchini and lemon slices over medium heat, as the grill comes to temperature. Once they are lightly charred, transfer to a dish.

  3. Grill the pizza dough per instructions above, and move to indirect heat to assemble toppings. Spread arugula mint pesto across the pizza and cover with zucchini. Top with grilled lemon slices and a few dollops of goat cheese. Grill for 5-10 minutes.

  4. To serve, top with additional mint and chili flakes.

For the Salami Picante, Jalapeño, and Honey Pizza

  1. Grill the pizza dough per instructions above, and move to indirect heat to assemble toppings. Spread the crushed San Marzano tomatoes across the pizza and cover with salami picante (or pepperoni). Top with jalapeños and a few dollops of goat cheese. Grill for 10 minutes.

  2. To serve, drizzle honey across the pizza, and top with basil and freshly ground pepper.