Crispy, Cheesy, & Totally Grill-Worthy: Let’s Make Summer’s Best Pizza!
Hey there, pizza pals! Chef Jamie here, ready to spill the sauce on my all-time favorite summer hack: Grilled Pizza with Pesto. Picture this—a golden, slightly charred crust that’s crispy on the outside, chewy on the inside. Slathered with vibrant pesto, dotted with creamy burrata blobs, and piled high with sweet, smoky cherry tomatoes. Every bite tastes like sunshine, campfire vibes, and that “heck yeah, I made this!” feeling. 🍅✨
I’m obsessed with grilling pizzas because it’s fast, fun, and way less fuss than cranking up the oven in July. Plus, the grill adds this irresistible smokiness you just can’t fake. Whether you’re a grilling newbie or a charcoal wizard, this recipe’s your ticket to becoming the MVP of backyard hangs. Let’s fire it up!
The Night I Ditched the Oven (and Never Looked Back)
Rewind to my 23rd birthday: tiny apartment, broken oven, and a crew of hungry friends crammed on my patio. Desperate times? You bet. I grabbed a bag of Trader Joe’s dough, cranked my dinky grill to “inferno,” and hoped for the best. Spoiler: It was a mess. The first crust launched itself into the rosemary bush (RIP), and we ate lopsided pies off paper plates. But that smoky, slightly singed masterpiece? Life-changing. 🎂🔥
It wasn’t perfect—but it was the start of something delicious. Since then, grilled pizza has become my go-to summer move. I’ve served it at engagement parties, beach picnics, and even my sister’s “I Survived Tax Season” bash. It’s imperfect, delicious, and always served with a side of “remember that time…?”
That’s the thing about grilled pizza—it invites laughter. It’s rustic and fun and doesn’t pretend to be some fussy wood-fired masterpiece. It’s made with your hands, a little courage, and whatever you’ve got in the fridge. Honestly? That’s my kind of meal.
What You’ll Need (and Why It All Matters)
You don’t need fancy gadgets or a culinary degree to pull off this Grilled Pizza with Pesto recipe—just a few fresh ingredients and a hot grill. Here’s the lowdown:
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Pizza dough – Store-bought is totally cool! (Pro tip: Let it sit at room temp for 30 mins—it’s way easier to stretch.) You can make your own if you’re feeling ambitious, but honestly, grabbing a bag from your local market gets you from zero to pizza hero in half the time.
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Pesto – Jarred works, but blend fresh basil, garlic, pine nuts, and olive oil if you’re feeling fancy. 🌿 That pop of green makes everything taste garden-fresh, even if you haven’t watered your plants in weeks.
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Burrata – That creamy center? Chef’s kiss. It melts into little puddles of dairy heaven. If you can’t find burrata, fresh mozzarella is a solid backup. But trust me—splurge on burrata if you see it.
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Cherry tomatoes – Their sweetness pops when grilled! You can also try heirloom grape tomatoes or even thick tomato slices in a pinch. In the off-season, sun-dried tomatoes are a solid backup.
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Olive oil, salt, pepper – Use your fancy bottle here. Trust me. This isn’t the time for the bargain bin stuff. A good drizzle adds flavor and helps everything get those golden, grilled edges.
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Fresh basil – Tear, don’t chop! Releases more aroma. 😉 Bonus: torn basil looks gorgeous scattered over the top like edible confetti.
Let’s Get Grilling! (No Flip-Flops Harmed, Promise)
Here comes the fun part: assembling and grilling like a pro. No pizza stone required. No floury mess on your counter. Just the grill, your dough, and the magic of fire.
Step 1: Fire up that grill to medium-high (450°F-ish).
If you’re using a gas grill, aim for medium-high heat. For charcoal lovers, spread the coals evenly and let them mellow out a bit. Meanwhile, toss your cherry tomatoes with a little oil, salt, and pepper. Grill them in a cast-iron skillet or foil packet until blistered—about 5 minutes. You want them to get soft, juicy, and just a little wrinkly.
Step 2: Stretch your dough into a rustic oval (perfection is overrated).
Don’t fight the dough. Let gravity do its thing and stretch it into an imperfect oval or rectangle. Brush both sides with oil—this prevents stick-age and adds crunch. Pro tip: Keep it smaller than your grill so you’re not wrestling it with tongs.
Step 3: Grill the dough 2–3 minutes per side.
Gently lay the dough on the grill and close the lid. After 2 minutes, check the bottom for grill marks. If it’s golden with a few charred spots, flip it like a pancake. The second side only needs another 2–3 minutes. You’ll know it’s ready when it’s puffed, golden, and smells like a pizzeria married a campfire.
Step 4: Smear pesto on the crust, tear burrata over the top, pile on tomatoes.
Once both sides are grilled, it’s topping time! Spread the pesto while the crust is still warm—it’ll soak into all the nooks and crannies. Tear open that burrata and dollop it over the surface like clouds. Pile on those juicy grilled tomatoes, then slide the whole thing back onto indirect heat just long enough to get the cheese oozy and warm.
Step 5: Garnish with basil, a drizzle of oil, and that smug “I nailed it” grin.
Take it off the grill, scatter fresh basil on top, and drizzle a little more olive oil like you’re starring in your own cooking show. Slice and serve ASAP—preferably with friends, a cold drink, and a playlist full of summer jams.
How to Serve It Like a Pro (Paper Plates Optional)
This Grilled Pizza with Pesto looks so good it deserves a little flair when serving. Slide the whole pie onto a big wooden board for that rustic, Instagram-worthy look. Add some extra basil leaves, a sprinkle of chili flakes for spice lovers, or even a squeeze of lemon if you’re feeling fancy. Want to take it over the top? Pair it with a rosemary-spiked lemonade or chilled rosé. Summer, served.
Serving a crowd? Make a pizza bar! Let guests choose their own toppings and personalize their pies. Just keep the doughs small and manageable—mini pizzas = more fun (and fewer fights over slices).
Mix It Up! 5 Delish Twists
These fresh twists bring bold flavors, fun textures, and a whole new vibe to your backyard pizza party:
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Meat Lovers’ Dream
Layer your grilled crust with crispy prosciutto, grilled chicken, or spicy Italian sausage. The saltiness of the meat pairs beautifully with the creamy burrata and the herbaceous pesto. Bonus points for a few pickled red onions or a drizzle of balsamic glaze to balance it all out. Meaty, melty, and 100% crave-worthy. -
Vegan Vibes
Swap the burrata for dollops of creamy cashew cheese or almond ricotta, and use a dairy-free pesto (many store-bought pestos contain Parmesan, so double-check the label or make your own with nutritional yeast). Load it up with grilled zucchini, roasted red peppers, and caramelized onions for that smoky-sweet magic. You’ll never miss the cheese—I promise. -
Greek Style
Ditch the pesto and slather the crust with olive tapenade or hummus as your base. Top with tangy feta crumbles, pitted Kalamata olives, thinly sliced cucumbers, and juicy tomatoes. Finish it off with a drizzle of tzatziki and a squeeze of lemon. It’s basically a mezze platter on a crust—bright, bold, and endlessly snackable. -
Brunch Pizza (Yes, Really!)
After the crust is grilled, spread it with a thin layer of pesto or even whipped goat cheese. Crack a couple of eggs directly on top and close the grill lid for 5–6 minutes, just until the whites are set but the yolks are still a little runny. Add crispy bacon or breakfast sausage, a sprinkle of microgreens, and a dash of hot sauce. Serve it with mimosas and call it Sunday perfection. -
Gluten-Free Goodness
Grab a good-quality gluten-free dough (many grocery stores carry them now), or get super creative and use large portobello mushroom caps or grilled cauliflower steaks as your base. Just pre-cook them slightly before topping so they hold up to the weight. Then layer on your pesto, burrata, and tomatoes for a satisfying low-carb, gluten-free bite that still feels indulgent.
Confessions of a Grill-Happy Chef
Let me tell you, not every pizza adventure goes smoothly. I once tried grilling pizza during a thunderstorm. The dough turned into a soggy frisbee, I slipped on a tomato, and my spatula flew into a bush. But even then, we still laughed, cobbled together a makeshift meal, and my friends still quote my “IT’S FINE, THE SMOKE ADDS FLAVOR!” meltdown. 😂
Moral of the story: Don’t take it too seriously. Pizza is joy. Grill it, drop it, recover it with dignity—it’s all part of the fun.
Grilled Pizza FAQs: SOS Edition
Q: My dough keeps sticking! Help!
A: Crank the heat, oil the grates well, and don’t touch the dough for at least 2 full minutes. It needs time to firm up before flipping. Patience is your best grilling buddy.
Q: Can I prep anything ahead?
A: Yes! You can grill your tomatoes and stretch your dough up to 2 hours in advance. Just keep the dough loosely covered and your toppings chilled until you’re ready to fire it up.
Q: No grill? Can I use the oven?
A: Absolutely. Preheat your oven to 475°F and place your dough on a hot pizza stone or sheet pan. Bake until golden, then add toppings and finish under the broiler for a few minutes. Not quite the same as grilled, but still a total win.
Nutrition Per Slice (Because Balance, Right?)
Calories: ~420 | Protein: 14g | Carbs: 35g | Fat: 24g
Remember, pizza is happiness on a plate. Enjoy a slice (or three), then go chase the sunset or dance barefoot in the grass. It’s summer—you earned it. ☀️🍕
Final Slice: Make It Yours
This Grilled Pizza with Pesto is more than dinner—it’s an experience. It’s the sizzle of crust hitting hot grates, the smell of basil in the breeze, and that first bite that tastes like magic. It’s about gathering friends, getting your hands a little messy, and remembering that “homemade” doesn’t have to mean perfect—it just has to be delicious.
So light the grill, roll out the dough, and trust your instincts. You’ve got this, pizza champ.