Description
This Grilled Caprese Pizza recipe offers a delicious, smoky twist on the classic Italian Caprese salad, combining fresh mozzarella, ripe heirloom tomatoes, and basil on a crispy grilled pizza crust. Ready in just 30 minutes, this easy-to-make pizza is perfect for outdoor cooking enthusiasts looking to impress with minimal effort.
Ingredients
Scale
For the Pizza Base
- 1 pizza dough (store-bought or homemade)
- Flour and cornmeal, for dusting pan
For the Toppings
- â…“ cup (123 g) pizza sauce, more if needed
- 1 ½ cups (112 g) shredded whole milk mozzarella cheese
- ½ large heirloom tomato, thinly sliced
- Handful of basil, thinly sliced or hand-torn
Instructions
- Preheat the Grill: Preheat your outdoor grill to high heat, making sure the grates are clean and ready for cooking to ensure the dough doesn’t stick and cooks evenly.
- Prepare the Dough: On a floured surface dusted with cornmeal, roll out the pizza dough to fit a 9-inch pizza pan. Gently stretch and pull the dough so it fits the pan perfectly without tearing.
- Grill the Dough: Carefully slide the prepared dough directly onto the hot grill, centering it on the grate. Close the lid and grill for 3 to 5 minutes on each side, checking frequently to prevent burning and to achieve a golden crispy crust.
- Assemble Toppings: Once both sides of the dough are grilled, reduce the grill heat to low. Transfer the dough inside and spread an even layer of pizza sauce over the grilled base. Sprinkle the shredded mozzarella generously, then arrange the thin heirloom tomato slices on top.
- Finish Grilling: Return the assembled pizza to the grill and cook with the lid closed, on low heat, until the cheese melts thoroughly and the toppings are warmed, about 3 to 5 minutes. Remove the pizza from the grill, garnish with fresh basil leaves, slice, and serve immediately.
Notes
- Use cornmeal on the pan and the grill to prevent sticking and add a slight crunch to the crust.
- If you don’t have an outdoor grill, a grill pan on the stovetop can be used as a substitute.
- Adjust cooking times slightly based on grill temperature and dough thickness to avoid burning.
- Fresh whole milk mozzarella is preferred for meltability and authentic flavor.
- To keep the basil vibrant, add it after the pizza is off the grill rather than cooking it with the pizza.
