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Grilled pizza two ways



  • 454 grams pizza dough (store bought)
  • 3/4 cup (180 milliliters) tomato sauce homemade
  • 114 grams fresh mozzarella, cut into thin slices
  • 8-12 fresh basil leaves

Fresh Fig and Cambozola:

  • 454 grams pizza dough (store bought)
  • 3 tablespoons (45 milliliters) basil pesto
  • 114 grams Cambozola cheese, cut into thin slices
  • 1 1/2 cups (360 milliliters) sliced fresh figs
  • Ground black pepper, to taste
  • Olive oil, for brushing, tray and grill
  • Cornmeal, for dusting


  1. Preheat grill to medium-high heat, 375-400F (190-205C).
  2. Divide the dough into two equal pieces. Stretch out the dough to form a circle with even thickness. Alternately, roll out the dough, on a lightly cornmeal-dusted surface, using a rolling pin.
  3. Place dough on an oiled tray.
  4. Oil the tops of the dough using a pastry brush.
  5. Bring all the toppings with the dough to the barbecue.
  6. Place the dough rounds directly on the grill.
  7. Close the lid and grill for one to two minutes or until the dough puffs and has some nice grill marks. Flip over.
  8. Working quickly, adding the toppings:
  9. Margarita Pizza: a thin layer of tomato sauce, fresh mozzarella slices and basil leaves
  10. Fresh Fig and Cambozola: a thin layer of basil pesto, Cambozola slices, and sliced fresh figs
  11. Close the barbecue lid and cook for three to four minutes or until the crust is golden brown and cheese has melted.
  12. Remove pizzas from grill and allow them to cool slightly before cutting.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.

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