Grilled Caprese Pizza is a wonderful summer dinner or appetizer! Topped with pesto, thick slices of fresh mozzarella, tomatoes and basil. Drizzle with balsamic glaze for grilled pizza perfection!
Happy summer! What better way to kick off my favorite season than with this Grilled Caprese Pizza! Not only is it a great use of the tomatoes and basil you might be growing in your garden, but it’s the best way to get your pizza fix and keep the heat out of the kitchen.
It wasn’t until we moved to Colorado that I really started to love making grilled pizzas. It would have made more sense for me to make them when we lived in Arizona and it was a 110 degrees, but better late than never.
If you love the way wood fired pizzas taste then you’ll love grilled pizzas. I find that grilling gives you the closest results to that of a wood fired oven. They get that same char, crisp bottom and big air bubbles on the crust. The air bubbles are my favorite part.
I think a lot of people don’t grill their pizzas because it seem intimidating. Well, I’m here to boost your confidence and show you that it’s actually very easy.
Tips for Making a Grilled Pizza
- Make sure your grill grates are clean and that you brush or spray them with oil before placing the dough on the grill.
- Roll or shape your pizza dough on oiled parchment paper. This will make it easy to transfer onto the grill. Also, rub a little oil on top of the dough too to ensure it won’t stick to the grill and give you a nice golden, crisp crust.
- When you shape the pizza dough don’t make it too big. I usually divide the dough in half and make two smaller pizzas, it’s easier to handle.
- Have your toppings prepped, organized and keep them simple. I like to have each ingredient in a separate bowl or divided out on a plate. Don’t use ingredients that need a lot of cooking time.
Following the above tips will guarantee that you have grilled pizza success.
The toppings for this Grilled Caprese Pizza are what you would expect. Pesto for the sauce, fresh mozzarella cheese slices, tomato slices, fresh basil and balsamic glaze. You could of course make your own pesto and balsamic glaze, but if you’re like me and short on time, buy your favorite brand at the store.
My go-to for store bought pesto is made my Blue Moose of Boulder. It’s the closest to homemade tasting that I’ve been able to find and a little lighter on calories than some brands. Instead of a balsamic glaze I just buy aged balsamic vinegar. I love this one by Napa Valley Naturals because it’s thick, sweet and syrupy just like balsamic glaze.
This Grilled Caprese Pizza is perfect for dinner or you can cut it into smaller wedges and serve it as an appetizer. Either way it’s best enjoyed al fresco with a glass of wine. Enjoy!
More Grilled Pizza Recipes
Grilled Zucchini, Ricotta and Pine Nut Pizza
Fig, Prosciutto and Goat Cheese Grilled Pizza
Grilled Cherry, Goat Cheese and Arugula Pizza
Grilled Caprese Pizza
Ingredients
- 1 pound pizza dough
- 2 tablespoons pesto
- 8 ounces mozzarella cheese, sliced
- 2 tomatoes, sliced
- 8-12 fresh basil leaves
- Olive oil, kosher salt and fresh ground black pepper
- Balsamic glaze for drizzling
Instructions
- Preheat grill to high heat and oil the grill grates well, mine was about 500° F.
- Divide the pizza dough in half and place each half onto a piece of oiled parchment paper. Roll or stretch out each half into round or oblong shaped crusts. Place them on a baking sheet and brush the tops of the crust with more oil.
- Place the slices of mozzarella and tomato on a plate. Bring the crusts, pesto and mozarella and tomato out to the grill.
- flip the rolled out pizza dough onto the grill and peel off the parchment paper. Grill the crust for approximately 1-2 minutes or until it bubbles up and there are grill marks on the bottom.
- Flip the crust over and lower the heat to medium. Spread on the pesto and top with the slices of mozzarella and tomato. Cover with the grill lid and cook just until the cheese is melted. This should only take 1-2 minutes.
- Remove the pizzas from the grill and top with fresh basil leaves, a sprinkle of kosher salt and fresh ground black pepper. Drizzle with balsamic glaze and serve.
