7 Awesome Pizza Recipes For The Grill (2024)

If you thought the grill was strictly the realm of burgers and hot dogs, you've been missing out. Introducing grilled pizza (grill, meet pizza; pizza, meet grill). Start with a super-easy homemade pizza dough (get step-by-step instructions here, and store-bought shortcuts if you're feeling less ambitious), grab your favorite toppings, and you've got a meal that'll have you looking at your grill with a whole new level of respect. Bonus: each one of these 7 recipes is under 300 calories per 2-slice serving.

MORE:The Easiest Homemade Pizza Dough Recipe You'll Ever Make

PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

2 Tbsp extra virgin olive oil
2 tsp minced garlic
2 whole wheat pizza crusts
1 c part-skim ricotta
2 Tbsp finely grated Parmesan
¼ c chopped flat-leaf parsley
2 Tbsp toasted pine nuts
Black pepper

1. PREPARE grill for medium-high heat.
2. MIX 1 Tbsp olive oil and minced garlic.
3. UNWRAP pizza crusts and brush one side of each with half of the garlic oil.
4. PUT crusts oil side down on grill and heat until bottoms are golden, 2 minutes.
5. FLIP crusts and brush with remaining garlic oil.
6. TOP crusts evenly with ricotta and Parmesan.
7. GRILL until bottoms are golden, 2 minutes. Remove.
8. SPRINKLE evenly with parsley, pine nuts, and black pepper.
9. DRIZZLE with olive oil.
10. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 295 cal, 12 g pro, 28 g carb, 3 g fiber, 16.5 g fat, 5 g sat fat, 368 mg sodium

MORE: 20 Backyard BBQ Favorites

PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

3.5 oz jar of roasted red bell peppers
¼ cup crumbled feta (1 oz)
1 Tbsp red wine vinegar
1 c marinated artichoke hearts
16 thin lemon slices
2 whole wheat pizza crusts
½ c packed fresh baby spinach
8 quartered pitted kalamata olives
2 tsp extra virgin olive oil
Black pepper

1. PREPARE grill for medium-high heat.
2. RINSE and drain roasted red bell peppers and puree in blender with feta and red wine vinegar.
3. RINSE, drain, and halve 1 c marinated artichoke hearts.
4. GRILL artichokes and 16 thin lemon slices, turning, until marked, 2 minutes. Remove.
5. UNWRAP pizza crusts and lightly coat 1 side of each with olive oil spray.
6. PUT crusts oil side down on grill and heat until bottoms are golden, 2 minutes.
7. FLIP crusts and spread evenly with red-pepper sauce.
8. SPRINKLE evenly with spinach and kalamata olives.
9. SCATTER artichokes and lemon evenly over top.
10. GRILL until bottoms are golden, 2 minutes. Remove.
11. TOP pizzas with olive oil and black pepper.
12. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 217 cal, 7 g pro, 31 g carb, 5 g fiber, 9 g fat, 2 g sat fat, 581 mg sodium

MORE: 20 Super-Healthy Smoothie Recipes

PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

6 oz hot Italian turkey sausage (casings removed)
1 pt mini sweet peppers
2 whole wheat pizza crusts
1 c marinara sauce
¾ c shredded part-skim mozzarella
½ c arugula
2 tsp red wine vinegar

1. PREPARE grill for medium-high heat.
2. COOK sausage (casings removed) in small frying pan over medium-high heat, breaking up clumps with slotted spoon, until no longer pink, about 4 minutes. Drain on paper towels.
3. ROAST peppers on grill until charred and softened, about 4 minutes. Remove. Halve peppers lengthwise and remove seeds.
4. UNWRAP pizza crusts and lightly coat 1 side of each with olive oil spray.
5. PUT crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes. Flip crusts and spread marinara sauce evenly over top.
6. SPRINKLE pizzas evenly with mozzarella, cooked sausage, and roasted peppers.
7. GRILL until bottoms are golden brown, about 2 minutes longer. Remove.
8. SCATTER arugula evenly over top of pizzas and drizzle with red wine vinegar.
9. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 280 cal, 19 g pro, 34 g carb, 5 g fiber, 8 g fat, 3.5 g sat fat, 824 mg sodium

MORE: 6 Tasty Low-Cal Recipes For Your Next Cookout

PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

½ c sliced celery
1 Tbsp fresh lemon juice
2 whole wheat pizza crusts
⅔ c barbecue sauce
1 c shredded cooked chicken
2 oz crumbled blue cheese

1. PREPARE grill for medium-high heat.
2. COMBINE sliced celery with fresh lemon juice and marinate 10 minutes.
3. UNWRAP pizza crusts and lightly coat 1 side of each with olive oil spray.
4. PUT crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes.
5. FLIP crusts and spread evenly with barbecue sauce, chicken, and cheese. Grill until bottoms are golden brown, about 2 minutes longer. Remove.
6. TOP pizzas with drained marinated celery and garnish with celery leaves.
7. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 293 cal, 18 g pro, 36 g carb, 3 g fiber, 8.5 g fat, 3.5 g sat fat, 797 mg sodium

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PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

½lb zucchini
2 whole wheat pizza crusts
3 oz crumbled goat cheese
2 oz thinly sliced prosciutto
1 Tbsp fresh thyme
1 Tbsp extra virgin olive oil

1. PREPARE grill for medium-high heat.
2. CUT zucchini into ribbons with vegetable peeler.
3. UNWRAP pizza crusts and lightly coat 1 side of each with olive oil spray.
4. PUT crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes.
5. FLIP crusts and top evenly with zucchini ribbons, goat cheese, prosciutto, and thyme.
6. GRILL until bottoms are golden brown, about 2 minutes longer. Remove.
7. DRIZZLE olive oil evenly over pizzas.
8. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 253 cal, 12 g pro, 26 g carb, 3 g fiber, 11.5 g fat, 4.5 g sat fat, 583 mg sodium

MORE: 10 Terrific Zucchini Recipes

PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

2 sm ears fresh corn
1 sm fresh poblano chile
2 whole wheat pizza crusts
1¼ c coarsely grated pepper Jack (about 5 oz)
3 Tbsp roughly chopped red onion (about ½ small)
3 Tbsp cilantro leaves
Black pepper, freshly ground

1. PREPARE grill for medium-high heat.
2. GRILL corn and chile until charred. Cut kernels from cobs and peel, seed, and chop poblano.
3. UNWRAP pizza crusts and lightly coat 1 side of each with olive oil spray. Put crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes.
4. FLIP crusts and sprinkle evenly with cheese, corn, poblano, and onion.
5. GRILL until bottoms are golden brown, about 2 minutes longer. Remove.
6. SPRINKLE pizzas evenly with cilantro leaves and freshly ground black pepper.
7. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 297 cal, 13 g pro, 33 g carb, 4 g fiber, 13.5 g fat, 6.5 g sat fat, 463 mg sodium

MORE: 12 Ideas For Fresh Corn

PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
YIELD: 2 pizzas (10")
SERVINGS: 4

1Tbsp extra virgin olive oil
1 tsp minced garlic
2 whole wheat pizza crusts
1½ c shredded part-skim mozzarella
1 lb sliced tomatoes
½ c fresh basil leaves
Black pepper, freshly ground
1 Tbsp balsamic vinegar

1. PREPARE grill for medium-high heat.
2. MIX olive oil and garlic.
3. UNWRAP pizza crusts and brush one side of each with half of the garlic oil.
4. PUT crusts oil side down on grill and heat until bottoms are golden brown, about 2 minutes.
5. FLIP crusts, brush with remaining garlic oil, and sprinkle mozzarella evenly over them.
6. GRILL until bottoms are golden brown, about 2 minutes longer. Remove to cutting board.
7. SCATTER tomatoes and basil evenly on pizzas.
8. SPRINKLE with pepper and drizzle with balsamic vinegar.
9. CUT each pizza into 4 slices.

NUTRITION (per 2-slice serving) 295 cal, 16 g pro, 30 g carb, 4 g fiber, 14 g fat, 6 g sat fat, 534 mg sodium

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