Best 3 Rustic Grilled Pizza Recipes

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If you're looking for a delicious and easy-to-make meal, look no further than rustic grilled pizza. This classic Italian dish can be customized to your liking, with endless possibilities for toppings and flavors. Whether you prefer a simple margherita pizza or something more adventurous, grilled pizza is sure to satisfy your cravings. The key to making great grilled pizza is in the dough. A good dough recipe will result in a crispy crust that holds up well to the heat of the grill. Once you have your dough, you can start adding your toppings. Popular choices include cheese, sauce, vegetables, and meat. The possibilities are endless, so feel free to get creative!

Let's cook with our recipes!

GRILLED PIZZA



Grilled Pizza image

Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 28m

Yield 8

Number Of Ingredients 11

3 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees to 130 degrees F)*
⅓ cup oil
1 tablespoon Additional flour for rolling
1 teaspoon Additional oil for grilling
½ cup Pizza sauce
Other toppings as desired
1 ounce Shredded mozzarella cheese

Steps:

  • Start charcoal fire or preheat gas grill to medium-high heat.
  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
  • Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  • Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  • Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
  • Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g

GRILLED PIZZA RUSTICA



Grilled Pizza Rustica image

Provided by Food Network

Categories     appetizer

Time 1h14m

Yield 6 to 8 appetizer servings

Number Of Ingredients 22

2 cups tomato puree
1 pound Italian melting cheese, such as fontina, coarsely grated
4 ounces prosciutto di Parma
1 small red onion, peeled and thinly sliced
1/4 cup capers
1/2 cup roasted red peppers, drained and thinly sliced
4 ounces freshly grated pecorino Romano
4 ounces bel paese, sliced
1/2 cup jarred Italian eggplant
4 jumbo shrimp, halved, de-veined, and grilled
4 sprigs basil, leaves only, roughly torn
Salt and freshly ground pepper
1/2 cup olive oil, plus more for greasing the pans
Grilled Pizza Dough, recipe follows
1 1/3 cups lukewarm water
1 package active dry yeast
1 tablespoon molasses
2 1/2 tablespoons kosher salt
2 1/2 tablespoons olive oil, plus more for coating
2 cups bread flour
1 1/2 cups unbleached all purpose flour
1/4 cup whole wheat flour

Steps:

  • Preheat a grill with coals on one half and bricks on the other (so that there is a hot and cool side). Assemble all of your topping ingredients on a big platter.
  • Lightly oil a sheet pan and roll and stretch one ball of dough until it is approximately 12-inches in length and 8-inches across. It is not necessary to make a perfect circle, but the dough should be an even thickness of 1/8-inch. Carefully stretch the dough onto the hot side of the grill and cook until the dough puffs on top, crisps on the bottom, and grill marks appear, about 1 to 2 minutes.
  • Flip the dough onto the cool side of the grill and brush the cooked side with olive oil. Quickly and sparingly assemble the toppings of your choice, such as tomato puree, fontina, and prosciutto di Parma, capers, and red peppers; or tomato puree, pecorino Romano, bel paese, grilled jumbo shrimp, and jarred Italian eggplant. Garnish with torn basil leaves. Feel free to improvise the toppings and come up with your own.
  • Once the pizza has been dressed, season it with salt and pepper, to taste, drag it over to the hot side of the grill, and cook until the ingredients are heated through. (If the pizza browns too quickly, pull it to the cool side and cover the grill to finish cooking.) Using a wide spatula or two pairs of tongs, carefully lift the pizza onto a cutting board and divide into 6 or 8 pieces. Serve right away. Repeat with the remaining dough.
  • In a large bowl, combine the water, yeast, and molasses and stir gently to mix. Set aside for five minutes until bubbly and foamy. Add the salt, to taste, and oil and stir to mix.
  • In a separate bowl, whisk together the flours. Add the flours to the yeast mixture and stir with a wooden spoon until a dough forms and pulls away from the sides of the bowl.
  • Divide the dough into six equal pieces. Roll into balls and place on an oiled baking pan. Brush the balls with olive oil and cover with plastic wrap. Let rise in a warm place for 20 minutes.
  • When the grill is ready, oil a second baking sheet and flatten one ball of dough into a 10 to 12-inch piece about 1/8-inch thick. A perfect circle is less crucial than even thickness.
  • Cook's Note: Dough can be held for 1 day in the refrigerator. Let sit 1 hour at room temperature before grilling.

RUSTIC VEGETARIAN PIZZA



Rustic Vegetarian Pizza image

"While my husband was stationed in the service in Naples, Italy, we tried all kinds of pizzas with fresh ingredients," writes Priscilla Gilbert of Indian Harbour Beach, Florida. "This veggie pizza is delicious, but not complicated to prepare or assemble."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 10

1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 teaspoons olive oil, divided
11 slices part-skim mozzarella cheese, divided
1 small zucchini, cut into 1/8-inch slices, patted dry, divided
1 small onion, sliced
4 plum tomatoes, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup torn fresh basil

Steps:

  • Sprinkle cornmeal over a greased baking sheet. Unroll pizza crust; shape into a 12-in. square. Place on the baking sheet. Brush with 1 teaspoon oil. Arrange nine slices of cheese over dough to within 1 in. of edges. Cut each remaining cheese slice into four pieces; set aside. , Place half of the zucchini, about 2 in. apart, around edges of cheese. Fold edges of dough about 1 in. over zucchini. Bake at 400° for 6 minutes. , Layer with onion, remaining zucchini and tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or until crust is golden brown. , Arrange reserved cheese over the tomatoes; bake 4 minutes longer or until cheese is melted. Drizzle with remaining oil. Sprinkle with basil. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 363 calories, Fat 14g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 812mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

  • Choose the right dough: Use a dough that is specifically designed for grilling. A good option is a pizza dough that is made with a high-gluten flour, which will make it more crispy and chewy.
  • Preheat your grill: Make sure to preheat your grill to a high temperature before cooking your pizza. This will help to create a nice crispy crust.
  • Use a pizza stone or baking sheet: A pizza stone or baking sheet will help to evenly distribute the heat and prevent your pizza from sticking to the grill.
  • Don't overcrowd the grill: Make sure to leave enough space between your pizzas so that they can cook evenly.
  • Keep an eye on your pizzas: Pizzas cook quickly on the grill, so it's important to keep an eye on them to prevent them from burning.
  • Use fresh, high-quality ingredients: The quality of your ingredients will make a big difference in the taste of your pizza. Use fresh, ripe vegetables and high-quality cheese.

Conclusion:

Grilled pizza is a delicious and easy way to enjoy this classic Italian dish. By following these tips, you can make perfect grilled pizza at home. Experiment with different toppings and combinations to find your favorite grilled pizza recipe.

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