Grilled Garden Pizza

This grilled pizza starts with a homemade dough that mixes oats into the flour for a slightly nutty, heartier crust than your standard pie. The dough comes together quickly, needs just 30 minutes to rise, and divides into four personal-sized rounds ready for the grill.

Here’s the technique that makes grilled pizza work: you grill one side of the dough first until it’s golden and charred, then flip it off the grill, load the toppings onto the browned side, and return it to finish. That pre-grilled surface holds the weight of the toppings without sagging through the grates.

Fresh Roma tomatoes, basil, red onion, green bell pepper, garlic, and two cheeses go on top. No sauce needed since the sliced tomatoes release their juices as they cook and create their own fresh base under the melted mozzarella and Romano.

Chef Tips

• Pat the dough into circles on a well-floured surface. This dough is soft by design, so don’t fight it if it’s a bit sticky.
• Medium-hot coals are important. Too hot and the bottom chars before the cheese melts. Too cool and you won’t get those signature grill marks.
• Layer Romano cheese directly on the crust first. It acts as a moisture barrier that keeps the dough crisp under the vegetables.
• If grilling isn’t an option, the oven method at 425°F (220°C) works well and gives you a crispier, more uniform crust.

Variations

• Add grilled zucchini, eggplant, or artichoke hearts for a loaded garden version.
• Swap mozzarella for goat cheese and add a handful of arugula after grilling for a peppery finish.