Grilled Caprese Pizza Recipe

If you’re searching for a fast, fun, and irresistibly tasty meal that captures all the sunny flavors of summer, this Grilled Caprese Pizza recipe is about to top your weeknight favorites list. Picture a crispy, golden pizza crust straight from the grill, layered with vibrant tomato sauce, oozy mozzarella, juicy heirloom tomatoes, and a shower of fragrant basil—each bite is equal parts fresh, smoky, and utterly moreish. The best part? It’s incredibly easy, bursting with flavor, and ready in just about 30 minutes—pizza night doesn’t get simpler (or more satisfying) than this.

Why You’ll Love This Recipe

• Speed & Simplicity: Whether you use store-bought or homemade dough, this pizza comes together in a flash. It’s ideal for those evenings when time is precious but flavor is non-negotiable.
• Incredible Flavor & Texture: Grilling the dough adds an unbeatable smokiness and crunch while keeping the middle perfectly chewy. Paired with molten mozzarella, bright tomato, and heady basil, it’s classic Caprese with a fired-up twist.
• Minimal Clean-Up: Everything happens on the grill (and maybe one pizza pan)—no ovens heating up the kitchen, barely any dishes left behind.
• Customizable: The basic formula loves improvisation. You can switch up the cheese, toss on extra toppings, or make it gluten-free; the recipe is as flexible as it is tasty.

this Recipe

Ingredients You’ll Need

Let’s talk about what makes this pizza special! There are just a handful of essentials, each one pulling its weight in flavor and texture:

• Pizza Dough: Store-bought or homemade, it’s up to you. Store-bought is a weeknight lifesaver. The key is to roll it thin for that grill-kissed crisp.
• Pizza Sauce: A good, thick tomato sauce will provide the rich, tangy base. Use your favorite jar or whip up a quick homemade version.
• Whole Milk Mozzarella Cheese: For that stretchy, melty, gooey goodness. Never skimp on this—whole milk mozz delivers the perfect creaminess.
• Heirloom Tomato: Sliced thin, these bring bursty juiciness and vivid color. Any ripe tomato will work, but heirlooms elevate every bite.
• Fresh Basil: Torn or chiffonade, it adds a sweet, peppery finish that’s the signature of any Caprese.
• Flour & Cornmeal: For dusting and stretching the dough—this duo keeps sticking to a minimum and boosts that rustic crunch.

Tip: Want it extra garlicky? Rub a split garlic clove on the grilled crust before layering the toppings.

Variations

The joy of pizza is how adaptable it is to tastes and moods! Here are some ideas if you’re feeling adventurous:

• Cheese Swap: Try fresh mozzarella slices for more decadent puddles or sprinkle in some burrata right before serving.
• Veggie Boost: Add roasted red peppers, artichoke hearts, fresh arugula, or thin-sliced zucchini. The grill makes everything taste better!
• Protein Hit: Torn prosciutto, smoky grilled chicken, or even some anchovies go beautifully with Caprese flavors.
• Crust Varieties: Gluten-free doughs or even naan make terrific bases—just adjust grill times.
• Spice It Up: A dash of red chili flakes or a drizzle of balsamic glaze kicks things into gourmet territory.

How to Make Grilled Caprese Pizza

Step 1: Fire Up the Grill

Preheat your outdoor grill to high heat. This is key for that signature char and crispy base.

Step 2: Stretch and Shape

Dust your work surface (and pizza pan) with flour or cornmeal. Roll the dough into a 9-inch round, pulling and stretching as you go. Give it a rustic, imperfect edge—perfection is overrated!

Step 3: Grill the Crust

Carefully slide the dough onto the grill. If you’re nervous about sticking, a quick brushing of oil helps. Grill 3–5 minutes per side, flipping once the underside is nicely marked and set. Each grill is a bit different so peek often!

Step 4: Assemble Your Toppings

Lower the grill to medium-low. Transfer the grilled crust to a cutting board or pan. Smear with pizza sauce, scatter on shredded mozzarella, and nestle the tomato slices over the top.

Step 5: Finish Grilling

Slide the topped pizza back onto the grill. Close the lid and let the cheese melt and the tomatoes gently warm—another 3–5 minutes is plenty.

Step 6: The Finale—Fresh Basil!

As soon as the pizza comes off the grill, shower it with lots of torn fresh basil. Let it cool for a minute, slice, and serve.

Helpful hint: If it’s breezy, weigh down any light toppings (like basil) with cheese before going back on the grill.

Pro Tips for Making the Recipe

• Keep the Grill Clean & Oiled: This prevents sticking and makes flipping the dough a breeze.
• Watch Closely: Grills differ and crust can go from golden to charred surprisingly fast. Use tongs and peek often.
• Room Temp Dough: Let your dough sit out for 20 minutes before rolling. Cold dough fights back; room temp dough stretches out beautifully.
• Don’t Overload: Less is more with Caprese. Too many toppings will weigh down the crust and make it soggy.
• Rest Before Slicing: Give your pizza a minute off the grill for toppings to settle—no one likes molten cheese sliding off!

How to Serve

This pizza absolutely shines sliced into wedges, served straight from the board while the cheese is still gooey. It’s perfect on its own, but here are some lovely pairings:

• Simple Salad: A peppery arugula salad with lemon vinaigrette brings crunch and balance.
• Appetizer Spread: Serve alongside marinated olives, roasted peppers, or grilled vegetables.
• Drinks: A glass of chilled white wine, sparkling lemonade, or Italian soda is perfect for washing down those summer flavors.
• Entertaining Tip: Make several pizzas with different toppings and let guests mix and match slices.

Make Ahead and Storage

Storing Leftovers

Cooled pizza keeps well in the fridge, sealed in an airtight container, for up to 3 days. The grilled crust stays surprisingly crisp!

Freezing

To freeze, wrap individual slices in foil and tuck them in a freezer-safe bag. They’ll stay tasty for about a month. Thaw overnight in the fridge for best results.

Reheating

To bring back that just-grilled magic, reheat slices on a skillet or directly on the grill for a minute or two. The oven set to 425°F also works—just until the cheese bubbles again. Skip the microwave if you can; it softens the crust too much.

FAQs

Can I make this pizza indoors without a grill?
Absolutely! Use a cast-iron skillet or baking stone in a 500°F oven. The crust will still crisp up nicely—just keep an eye on it as high temp ovens can cook fast.

What if I don’t have heirloom tomatoes?
No worries—any ripe tomato will shine here. Roma, vine, or even cherry tomatoes work great. The key is to slice them thin to avoid sogginess.

Can I use pre-shredded mozzarella?
You can, but block mozzarella melts better and gives you that classic stretch. Pre-shredded often has anti-caking agents which can affect melt and texture.

How do I keep the dough from sticking to the grill?
Generously dust with flour and cornmeal, and make sure your grill grates are clean and oiled. Let the crust firm up before flipping—don’t rush it!

Final Thoughts

If you crave big, fresh flavors and a fun twist on pizza night, this Grilled Caprese Pizza brings everything to the table with barely any fuss. Each bite is a celebration of simple ingredients and al fresco spirit—perfect for a speedy weeknight meal or laid-back gathering. Give it a go, customize to your heart’s content, and savor the joy of homemade pizza with smoky, summery flair!

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