← Back to Vegetarian · Weeknight · Grilled Pizza
560 cal24g protein66g carbs21g fat880mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch110 min activeShortcut35 min active
Everyday 25nothing beyond the everyday cabinet
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Grilled Pizza
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Weeknight110 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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all-purpose flourplus more for dusting2 cups
instant yeast1 tsp
sugar1 tsp
saltfor the dough1 tsp
warm water3/4 cups
olive oildivided3 tbsp
canned crushed tomatoes14 oz1 can
garlicminced2 cloves
dried oregano1 tsp
red pepper flakes1 pinch
mozzarella cheeseshredded8 oz
parmesan cheesegrated1/4 cups
fresh basiltorn, for finishing1 bunch
black pepperto taste
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Stir the yeast, sugar, and warm water together in a bowl and let it sit 5 minutes until foamy.
2Add the flour, salt, and 1 tbsp olive oil. Mix until a shaggy dough forms, then knead 6 minutes until smooth. Cover and let rise 1 hour until doubled.
3While the dough rises, warm 1 tbsp olive oil in a saucepan over medium heat. Cook the garlic 1 minute, then add the crushed tomatoes, oregano, red pepper flakes, and a pinch of salt. Simmer 15 minutes until thickened, then cool slightly.
4Heat the grill to medium-high, about 450 F. Divide the dough into 4 balls and let them rest 10 minutes.
5Stretch each ball into a thin 10-inch oval on a floured surface. Brush the top with the remaining olive oil.
6Grill the dough oiled side down for 2 to 3 minutes, until marked and puffed. Brush the top side with oil and flip.
7Quickly spread sauce over each crust, then add mozzarella and a sprinkle of parmesan. Close the lid and cook 3 to 4 minutes until the cheese melts and the bottom is crisp.
8Finish with torn basil, black pepper, and a drizzle of olive oil before slicing.