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Grilled Pizza Night
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Recipe courtesy of Alex Guarnaschelli

Grilled Vegetable Pizza

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  • Level: Easy
  • Total: 2 hr 25 min (includes rising time)
  • Active: 35 min
  • Yield: four 8- to 10-inch pizzas
  • Nutrition Info
This sauce is about heating and searing the tomato paste and garlic for a minute to bring out their flavors. It’s a great tangy (and quick) sauce base to have on pizza as you top it with charred summer vegetables. You can use whatever looks good at the store. I personally love a vegetable version of a sausage and pepper theme that takes me straight to a summery street fair in my own backyard….


Pizza Dough from Scratch:

The Tomato Sauce:

The Vegetables:

The Pizzas:


  1. The yeast: For the pizza dough, combine the yeast and warm water in a bowl of an electric mixed fitted with the paddle attachment. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
  2. The dough: Using a sieve or strainer, sift about half of the flour over the yeast mixture and blend on low speed for 1 to 2 minutes. Add 1 tablespoon of the olive oil, the salt, vinegar, honey and remaining flour and mix to blend. With the mixer on medium low, mix the dough 5 to 7 minutes until it becomes a smooth ball in the bowl. 
  3. Rest: Lightly oil a bowl with the remaining olive oil and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours. 
  4. The pizza rounds: Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 pieces, rolling each into a loose ball. Cover with a kitchen towel and allow the dough to rest for an additional 15 minutes.  
  5. Preheat the oven to 450 degrees F.
  6. Flatten each ball, then roll and gently stretch into an 8-inch round. Place each round on a pizza peel or the bottom side of a floured baking sheet. 
  7. Prebake: Place the pizza rounds on the center racks of the oven and bake until they become firm and rigid, about 5 minutes.  
  8. The tomato sauce: In a medium skillet, warm the olive oil, garlic and tomato paste over medium heat, stirring constantly with a wooden spoon, almost frying the paste. Add 1/2 cup water and let the tomato paste get hot and the garlic soft, 2 to 3 minutes. Add the cream, season with salt, stir and shut off the heat. 
  9. Get ready: Preheat the grill on high.  
  10. The vegetables: In a large bowl, combine the olive oil, red and yellow peppers, onions and red pepper flakes with a generous pinch salt. 
  11. Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Arrange the vegetables on the grill and char on all sides until tender, 8 to 10 minutes. Remove from the grill. 
  12. The pizzas: Arrange each prebaked pizza round on the bottom of a baking sheet fitted with parchment paper or on a floured pizza peel. Arrange a quarter of the mozzarella and spoon a quarter of the sauce in a single layer on each of the pizza rounds. Leave a 1-inch edge (the crust) all around without sauce. Top with the vegetables.  
  13. Grill: Lightly oil a kitchen towel with canola oil and oil the grill so the pizza won’t stick. Slide the pizzas off the baking sheets right on to a hot (but not the hottest) part of the grill. Close the lid and cook 2 to 3 minutes to allow the dough to finish cooking and the cheese to melt. Move the pizzas gently to a less hot area and cook until browned, an additional 2 to 3 minutes. 
  14. Finish: Transfer the pizza rounds to a serving platter. Top with the arugula leaves, lemon zest and Parmesan. 

Cook’s Note

Make your own pizzeria salt: Simply combine 1 tablespoon each of garlic powder, oregano and Parmesan cheese with 1/2 teaspoon red pepper flakes and 1/2 teaspoon kosher salt. Sprinkle on top of any savory pizza. Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.