Elegant Grilled Pizza
Elevate your pizza night with this show-stopping recipe for Elegant Grilled Pizza, where rustic charm meets gourmet flavors. This homemade delight features a golden, wood-fired-style crust kissed by the grill's open flame, giving it irresistible smoky notes. Topped with creamy mozzarella, nutty Parmesan, sweet cherry tomatoes, fragrant fresh basil, and a touch of heat from crushed red pepper flakes, every bite bursts with vibrant, well-balanced flavors. The finish of fresh arugula and a drizzle of tangy balsamic glaze adds a sophisticated twist, transforming a classic comfort food into an eye-catching centerpiece. Perfect for outdoor entertaining or simply savoring al fresco, this recipe is a must-try for any pizza enthusiast seeking something unique and artisanal. With tips on kneading, grilling, and topping, you'll achieve pizza perfection every time!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 cups Shredded mozzarella cheese
- 0.5 cups Parmesan cheese
- 1 cup Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes
- 1 cup Fresh arugula
- 2 tablespoons Balsamic glaze
- 2 tablespoons Semolina flour (for dusting)
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
Add 3 cups of all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add extra flour if the dough is sticky.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your grill to medium-high heat (around 450°F/232°C). If using a charcoal grill, let the coals burn until covered in white ash.
Punch down the dough and divide it into 4 equal portions. Roll each portion into a thin, round shape (about 10 inches in diameter). Dust a sheet of parchment paper with semolina flour and place one dough round on it.
Brush one side of the dough with olive oil and carefully place it oiled-side down directly onto the grill grates. Grill for 1-2 minutes or until the bottom is lightly charred and bubbles form on top.
Flip the crust using tongs or a spatula. Immediately add ½ cup of shredded mozzarella and sprinkle 2 tablespoons of Parmesan onto the pizza.
Top the cheese with halved cherry tomatoes, minced garlic, fresh basil leaves, and a pinch of crushed red pepper flakes. Close the grill lid and cook for another 2-3 minutes until the cheese is melted and bubbly.
Transfer the grilled pizza to a cutting board. Top with fresh arugula and drizzle with balsamic glaze for an elegant finish.
Slice and serve immediately. Repeat with the remaining dough rounds for additional servings.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
