Italian-Style Grilled Pizza

Farmstand tomatoes, fresh basil leaves and mozzarella cheese create an Italian-style pizza that tastes like it has been baked in a traditional wood-fired oven.


  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 4   plum tomatoes, seeded and diced (1 1/2 cups)
  • 1/4 cup fresh basil leaves, sliced into fine ribbons
  • 1 can (2.25 ounces) sliced pitted ripe olives, drained
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2   garlic cloves, pressed
  • 1/2 teaspoon each salt and coarsely ground black pepper
  • 1 package (16 ounces) prebaked pizza crust


  1. Prepare grill for direct cooking over medium coals. Place mozzarella cheese in Classic Batter Bowl. Grate Parmesan cheese into batter bowl using Rotary Grater. Slice tomatoes in half using Chef's Knife; remove seeds using The Corer™. Cut tomatoes into 3/4-inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently using Small Mix 'N Scraper®.

  2. In Small Batter Bowl, combine oil, vinegar, garlic pressed with Garlic Press, salt and black pepper. Lightly brush top of crust with 1 tablespoon of the oil mixture using Chef's Silicone Basting Brush.

  3. Place crust in center of grid of grill, top side down. Grill crust, uncovered, 4-5 minutes or until deep golden brown. Using BBQ Turner, turn crust over and carefully remove to Large Grooved Cutting Board.

  4. Add remaining oil mixture to cheese mixture in batter bowl; mix well. Spoon cheese mixture evenly over top of crust; return pizza to grid of grill. Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown.

  5. Remove pizza to cutting board; slice using Pizza Cutter. Place on Large Round Platter; serve using Slice 'N Serve®.


  • 4  servings

Nutrients per serving:

Calories 500, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 55 g, Protein 26 g, Sodium 1290 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

3 1/2 starch, 1 vegetable, 2 meat (3 1/2 carb)

Cook's Tips:

To easily slice basil into ribbons, stack basil leaves on top of each other and roll lengthwise into a tight cylinder. Slice crosswise using Chef's Knife. Separate into ribbons.

For a heartier pizza, 1-2 cups grilled chicken or steak, cut into cubes, can be added to pizza toppings. Proceed as recipe directs.

Substitute 1/4 cup Italian salad dressing for the oil, vinegar, garlic, salt and black pepper in Step 2, if desired. Proceed as recipe directs.

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