Let me show you how to make a perfect grilled artichoke pizza and pack it with flavor with just a few ingredients! This’s my absolute favorite summer pizza right here!
I have to admit, grilling a pizza seemed like a risky business at first. What if it falls through the grates?? I thought!!
Well, good news! I’ve been grilling pizza since 2017 now and it never happened!! So, let me share a few tips on how to grill a perfect pizza.
Why you’ll love this pizza recipe:
If you’ve never grilled a pizza before, you’re in for a treat!!!
It’s the only way to cook pizza during summer, and you’re going to love it!!
- Super quick and easy – No need to heat up the house with an oven!
- Only 6 ingredients for this delicious, flavor-packed pizza!
- My homemade pizza dough is a fantastic option if you want to keep it 100% homemade.
Ready for a pizza night?
- Pizza dough – You can use store-bought or homemade pizza dough. Here’s how to make pizza dough from scratch!
- Artichoke – I use a jar of quartered marinated artichoke heart.
- Roasted red peppers – My favorite brand for roasted red pepper is Mezzetta. (Not sponsored, but I’m a huge fan of their olives and roasted red peppers!) Choose deli-sliced roasted red pepper strips and skip a step of slicing!
- Mozzarella cheese – I prefer low-moisture shredded mozzarella over fresh mozzarella balls. You can, of course, shred a block of low moisture mozzarella cheese!
- Pesto – Use any kind of pesto you like. I’ve tried this recipe with both basil pesto and garlic scapes pesto, and loved them both!
- Parmesan cheese – I love how parmesan cheese adds nuttiness! Be sure to choose refrigerated parmesan cheese, and not powdered parmesan!
How to make a grilled artichoke pizza:
1. Prepare and grill the pizza crust:
First, preheat your grill well. I’ve used both charcoal and gas grills and both works great! With charcoal grill, be sure to cook the pizza over indirect heat.
- Stretch pizza dough into two 10-inch circles. (TIP: Be sure to bring the dough to room temperature. If your dough shrinks back, let it rest for 5-10 minutes and try again.)
- When ready to grill, clean and oil the grates. I soak oil into a paper towel and run it all over the grates using a pair of kitchen tongs.
- Throw the pizza doughs onto the hot grates, close the lid and cook for about 2 minutes over medium indirect heat.
- Flip and cook on other side for another 2 minutes or so. Check often so your crust doesn’t burn.
It really doesn’t take long to cook the crust, so keep a close eye on it.
I suggest having a pair of tongs handy and sneak a peek under the crust after a minute or so. You’re going for beautiful grill marks, not burn.
2. Add the toppings
- Once the dough is cooked, transfer the crust from the grill.
- Spread pesto sauce all over and arrange the rest of toppings evenly.
- Put the pizza back on the grill for a minute or so to melt the cheese.
Tips for Success:
- Be sure to bring the dough to room temperature before stretching. I bring the dough out of the fridge 2 hours prior to making pizza.
- If your dough shrinks back, let it rest for 5-10 minutes and try again.
- Both gas and charcoal grill works fine for grilling pizza. Be sure to heat it well before placing the dough.
- Clean and oil the grates so the dough doesn’t stick to them.
- Using a semolina flour or brown rice flour for dusting prevents the dough from sticking to the pizza peel.
You can totally grill a few pizza crusts at once and freeze it for later.
- Simply grill the crust on both sides, cool completely, tightly cover with plastic wrap and freeze for up to 3 months.
- When ready to use, bring it out of the freezer, top with your favorite toppings and bake as usual.
Check out my roasted tomato pizza post for my favorite way of reheating leftover pizza.
Hope you enjoy this delicious pizza. And if you do, please share a photo on Instagram and leave a review below!
Grilled Artichoke Pizza
- 1 lb pizza dough divided Note 1
- 1 jar (12oz/340g) artichoke hearts drained Note 2
- ¼ cup pesto
- 8 oz (225g) Mozzarella cheese grated Note 3
- 1 jar (8oz/226g) roasted bell pepper strips
- ¼ cup grated Parmesan cheese
- Bring the pizza dough to room temperature, about 2 hours on the counter.
- Stretch out both pizza dough balls into 10-inch circles on a lightly floured counter. (Watch my video on how to stretch pizza dough.)
- Heat the grill over high heat for at least 10 minutes.
- When ready to grill, clean and oil the grates. I soak veg. oil into a paper towel and run it all over the grates using a pair of kitchen tongs.
- Reduce the heat to medium high. Then carefully place each crust directly on the grill, cover and cook for about 2 minutes. Using a kitchen tong, flip it and grill for another 2 minutes or so, until the crust is nice and cooked.
- Transfer the grilled pizza crusts onto a baking sheet.
- Spread pesto evenly on both pizza crusts. And generously sprinkle a cup of mozzarella cheese on each pizza. Then place artichoke pieces, and throw in roasted bell pepper strips. Finally sprinkle parmesan cheese on top.
- Slide the assembled pizzas back on the grill and cook until the cheese is melted, 1-2 minutes. Serve immediately.
Tips & Notes:
· Simply grill the crust on both sides, cool completely, tightly cover with plastic wrap and freeze for up to 3 months.
· When ready to use, bring it out of the freezer, top with your favorite toppings and bake as usual. Storing Tip: Refrigerate leftovers in airtight container for up to 3 days. Reheat in the oven or air-fryer for the best results!
This recipe was originally published on June 13, 2017.
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