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.
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.
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.
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.
Flip the dough and cook for another 45 seconds.
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 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.
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.
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.
To serve, top with additional mint and chili flakes.
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.
To serve, drizzle honey across the pizza, and top with basil and freshly ground pepper.