Mediterranean Grilled Pizza Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
292 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Mediterranean Grilled Pizza Recipe
Description
This recipe starts by grilling pizza dough over direct heat to achieve a slightly charred, non-sticky crust, using a rubbed raw potato to prevent sticking on hot grill grates. After a brief initial grill, the dough is removed to a baking sheet and spread with toum—a garlic-based sauce—and sprinkled with zaatar seasoning. The pizza is then topped with Mediterranean ingredients including marinated artichokes, kalamata olives, sundried tomatoes, crumbled feta cheese, and thinly sliced red onion.
The assembled pizza returns to indirect grill heat to gently cook the toppings and melt the cheese over about 3 to 4 minutes. After grilling, the pizza is garnished with fresh arugula, adding a peppery freshness to the warm savory pie. The grilling process imparts a smoky flavor to the crust while keeping the toppings bright.
Using a two-zone grill setup (direct and indirect heat zones) is key to effectively cooking the pizza without burning the bottom. Flatbreads or alternative sauces like pesto or marinara can be used as variations along with other vegetable or cheese toppings to customize the pizza. This grilled pizza offers a flavorful outdoor alternative to oven baking with a distinctive smoky crust texture.
Ingredients
- 1 pizza dough homemade or store-bough
- 1/3 cup toum
- 1 tbsp zaatar
- 1 cup artichokes marinated
- 1/2 cup kalamata olive
- 1/2 cup sundried tomatoes
- 1/2 cup feta cheese crumbled
- 1/2 red onion sliced
- 1 cup arugula optional
Instructions
- Heat the grill to medium heat and have both direct and indirect heat (See notes). Roll out the dough and once the grill is hot, rub it with half of a raw potato to prevent the dough from sticking.
- Transfer the dough to the grill grates on the direct heat side and grill for 2 minutes. Remove the dough from the grill and place it on a baking sheet.
- Spread the toum on the grilled side of the dough and top with zaatar, artichoke, kalamata olives, sun dried tomatoes, crumbled feta and red onion.
- Place the pizza back on the grates and grill on indirect heat for 3 to 4 minutes. Transfer the pizza to a board, top with arugula and serve.
Notes
- Set up a two-zone grill with all coals on one side for direct heat and the other side for indirect heat; for gas grills, turn on only one side.
- Rub raw potato on grill grates to prevent sticking when placing the dough.
- Alternative sauces like marinara or pesto can be used along with other toppings such as pepperoni, sausage, or grilled vegetables.
- Flatbread can substitute for pizza dough; grill 3-5 minutes until cheese melts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 1573mg | 66% |
| Potassium | 358mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
