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Grilled Pizzas with Herbs, Cheese and Olives

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Active Time:  30 Minutes
Total Time:  13 Hours 30 Minutes
  Makes six 10-inch pizzas
Here the dorm-room staple becomes sophisticated cocktail food. Make sure that all your ingredients are ready to use before you start grilling. If your grill doesn’t have a lid, use a large roasting pan lid or heavy duty foil tent to help toppings melt.
For the Pizza Dough:
4 cups bread flour
1 1/2 teaspoons salt
1 1/2 cups lukewarm water
1 envelope dry yeast
2 tablespoons olive oil
For the Toppings:
1 1/2 cups seeded, chopped tomatoes
1/2 cup thinly sliced green onions
1/3 cup extra-virgin olive oil
4 large garlic cloves, minced
1/4 cup minced fresh basil
2 tablespoons minced fresh thyme
2 teaspoons minced fresh rosemary
olive oil
6 cups shredded mozzarella cheese
18 tablespoons crumbled goat cheese
36 pitted oil cured olives
Combine flour and salt in processor. Sprinkle yeast over water in 2 cup measuring cup and let stand until yeast dissolves, about 2 minutes. Whisk oil into yeast mixture. With machine running, gradually pour in yeast mixture. Process until smooth dough forms, about 2 minutes.

Transfer dough (dough will be slightly sticky) to well floured surface and knead until smooth and elastic. Cover with clean towel and let stand until doubled in volume, about 1 hour. Knead dough, working out air. Divide dough into 6 even pieces. (Can be prepared ahead. Wrap each piece in plastic and refrigerate over night or freeze up to 1 week. Allow frozen dough to thaw several hours before continuing.)

Mix tomatoes, green onions, 1/3 cup extra-virgin olive oil and garlic in medium bowl. Mix basil, thyme and rosemary in small bowl. Have mozzarella, goat cheese and olives ready. Prepare barbecue or preheat grill to medium-low heat.

Roll each piece of dough on lightly floured surface to 10-inch round. Keep pizza rounds between sheets of waxed paper, stack in refrigerator until ready to cook. Making one pizza at a time, brush one side of pizza dough round with olive oil. Place on grill oiled side down and brush top with oil. Cook until bottom of pizza is golden brown, about 4 minutes.

Turn pizza and immediately top with 1 cup mozzarella, 1/3 cup tomato mixture, 3 tablespoons goat cheese, 6 olives and 1 tablespoon herb mixture. Close barbecue and cook until pizza is golden brown on bottom and cheese melts, about 4 minutes.

Transfer to cutting board, cut into wedges and serve. Repeat with remaining dough and toppings.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes six 10-inch pizzas
Calories: 176
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 13g
Sodium: 332mg
% Cal. from Fat: 51%
Cholesterol: 18mg
Protein: 9g
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