Grilled Pizza
User Reviews
4.9
Grilled Pizza
Description
The Grilled Pizza recipe starts with a quick dough combining all-purpose or white whole wheat flour, baking powder, salt, and Greek yogurt. The yogurt adds moisture and slight tang, producing a dough that is kneaded gently and divided into small balls, each rolled into thin oval shapes. The dough is grilled over high heat directly on oiled grates, developing smoky grill marks and a light crispness after 1 to 1.5 minutes per side.
Once grilled, the dough is topped with a modest layer of pizza sauce and thinly sliced fresh mozzarella before returning briefly to the grill until the cheese melts and bubbles. Fresh baby arugula is added as a peppery finish. The combination of slightly smoky, tender crust with creamy cheese and peppery greens delivers a fresh and satisfying pizza experience without traditional oven baking.
This grilled approach makes pizza ideal for outdoor cooking and quick preparation without waiting for yeast doughs to rise. It also allows easy customization of toppings while maintaining a crisp base. The recipe can adapt to oven baking and gluten-free flours as noted in the tips, broadening its uses.
Ingredients
- 1 cup all-purpose flour 5 oz, or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup Greek yogurt not regular, drained if there's any liquid, 0%, Stonyfield brand
- 1/4 cup pizza sauce
- 4 ounces mozzarella cheese sliced thin, fresh
- 1 1/2 cups arugula baby
- salt Kosher, to taste
- black pepper Kosher, to taste
Instructions
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Clean and preheat the grill on high heat, covered.
- Working one at a time, divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals.
- Oil the grates of the grill then add the pizza dough directly to the grill.
- Cook, covered 1 to 1 1/2 minutes on each side until grill marks appear on both sides.
- Spread 1 tablespoon pizza sauce over each crust. Top each with 1 ounce of cheese.
- Put it back on the grill covered until the cheese is melted and bubbling, about 1 minute.
- Top with fresh arugula, salt and pepper and eat right away.
- To make this in the oven, bake the dough 450F 10 to 12 minutes turning halfway before adding the sauce and cheese.
Notes
- You can bake this pizza dough in a 450°F oven for 10 to 12 minutes, turning halfway before adding sauce and cheese.
- For gluten-free pizza, substitute with Cup 4 Cup flour or another gluten-free blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 242kcal | 12% |
| Carbohydrates | 29.5g | 10% |
| Protein | 15.5g | 31% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23.5mg | 8% |
| Sodium | 832mg | 35% |
| Fiber | 1.5g | 6% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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