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Recipe courtesy of Christian Petroni

Tenderoni Grilled Pizza

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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3 tablespoons honey

3 tablespoons Calabrian chile paste 

All-purpose flour, for rolling the dough 

8 ounces fresh store-bought pizza dough, or dough from your favorite local pizzeria, at room temperature 

One 14-ounce can whole tomatoes, hand-crushed or run through a food mill

Olive oil, for drizzling 

3 ounces fresh mozzarella, torn into pieces 

4 ounces sliced pepperoni 

Freshly grated Parmigiano-Reggiano, for serving 

Fresh basil leaves, for sprinkling 


  1. Preheat half of a grill to medium-high heat. Mix together the honey and chile paste in a small bowl and set aside.
  2. Dust work surface with flour. Press the pizza dough into a 10- to 12-inch round, using a rolling pin to ensure the dough is an even thickness. Place dough on grill over direct heat and grill until lightly charred and dough is still soft and pliable, 2 to 3 minutes per side. Remove from grill.
  3. Drizzle the crushed tomatoes with some olive oil. Evenly spread the tomatoes over the grilled pizza crust, then top with mozzarella, pepperoni, Parmesan and a drizzle of olive oil. Place pizza back on the indirect heat (cold) side of the grill and close grill. Let cook until the cheese is melted and bubbling, 8 to 10 minutes. Drizzle the pizza with the chile honey and sprinkle with basil leaves.
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