We’ve got a fresh take on homemade pizza and salad: toss it on the grill! That’s right, no need for a stone oven in your backyard – all you need is a barbecue and a ceramic stone to cook these pizzas. With our three creative combinations of toppings, you can eat pizza for breakfast, dinner, or dessert–or all three–we won’t tell! While the grill is hot, give our sophisticated-yet-simple Grilled Caesar Salad a try! Any way you mix and match these recipes, you’re sure to have gourmet fun!

All our recipes use the same easy steps. Start with these simple instructions and refer to the recipe you want to make for the topping ingredients. We think pizza making should be an exercise in freedom, so there are no topping quantities – cover your pie with as little or as much as your heart desires.


This little fungus feeds off of sugar, breaking it down by fermentation into carbon dioxide and alcohol. The CO2 bubbles released into the bread dough cause it to rise and give it a light, airy texture. In the heat of the baking process, the alcohol created by the yeast cells is evaporated and all that’s left of the yeast’s toils is hot air.

Mix the Dough

2 pounds organic, all-purpose flour + more for dusting
3 teaspoons salt
4 seven-gram packets active dry yeast
3 teaspoons sugar
2½ cups water (or more as needed)

Combine flour and salt in a bowl. Separately, whisk yeast, sugar, and water gently, and set aside to ferment about 10 minutes.

Add most of the yeast mixture to the flour and stir with a wooden spoon until it becomes sticky, adding more liquid if necessary to achieve a workable texture. On a floured work surface, knead dough well and form a large ball by pulling the sides and tucking them underneath the ball.

Cover dough and rest in a lightly oiled bowl for 30 minutes to two hours at room temperature. Now you’re ready to make pizza!

➤ Shortcut: If you don’t have time to make your own, start with prepared pizza dough. Head to Whole Foods and order a ball of freshly made dough from the deli.

Make the Pizza

  1. Punch down the dough to remove excess air bubbles and cut it in six pieces. Form dough balls again with the pull and tuck technique, cover them, and let them rest for 20 minutes.
  2. Put one piece of the dough on a lightly floured work surface. Pat the dough with your fingertips pressing from the middle outwards in a circle until you form a flat crust to your desired thickness with a slightly thicker edge – we like thin crust, so we made ours ¼-inch thick. It doesn’t need to be perfectly round – a unique shape gives it your personal style!
  3. Sprinkle cornmeal on a pizza paddle to keep the dough from sticking. Place the crust on the pizza paddle and top as desired.
  4. Wearing oven mits or heavy gloves, place a pizza stone on the grill and let it come to temperature – about 30 minutes. When hot, brush the stone with a thin layer of grapeseed oil using a grill brush. Slide your pizza gently onto the stone. Close the lid for a few minutes until the crust blisters and the toppings are cooked through. Repeat with remaining dough.
  5. Cut pizzas in quarters with a pizza wheel to enjoy barehanded


You want the grill to be at least 500F before you begin. We did our grilling on a Big Green Egg® and loved the taste imparted by the glowing charcoal.

crateandbarrelstoneUsing a pizza stone really did make all the difference in our grilling! Without it, crust gets bubbly on the top and blackened on the bottom before the toppings ever have a chance to cook – therefore we highly recommend purchasing a pizza stone as a grilling accessory. We liked the PIZZA GRILLING STONE because the ceramic stone distributes heat evenly and only gets better with time, as it becomes seasoned. $45; Crate & Barrel




Breakfast Pizza

This hearty morning meal will start your weekend off on the right note with a balanced combination of protein, essential fatty acids, and vitamins.

  • Organic, free-range eggs, scrambled
  • Smoked salmon, sliced
  • Avocado slices
  • Fresh dill
  • Watercress, washed and thoroughly dried (substitute arugula if desired)
  • Sea salt
  • Freshly ground black pepper
  • Extra-virgin organic olive oil

Top the uncooked pizza crust with scrambled eggs, smoked salmon slices, avocado slices, and dill. Drizzle a little olive oil over the toppings. Because these toppings are pre-cooked, just grill this pie long enough to heat through. Don’t add the watercress until the pizza is fully cooked and taken off the grill. Season with a pinch of salt and another drizzle of olive oil. Variation: add a dollop of crème fraîche before serving.




Savory Pizza

In this recipe, we depart from the typical pie and dress it up with assorted wild mushrooms – rich in minerals and vitamins B & D – as well as garlic and fresh thyme. Serve with Grilled Caesar Salad (next page) for a nutritious meal that’s stylish enough for a date night in and simple enough for a weekday dinner.

  • Assorted wild mushrooms (we love oyster, shiitake, chanterelle, and porcini varieties) Garlic cloves (we used lots of garlic for extra flavor)
  • Fresh thyme sprigs
  • Extra-virgin organic olive oil
  • Sea salt
  • Freshly ground black pepper
  • Freshly grated Parmigiano Reggiano

Clean the mushrooms and trim any dry edges off the stems. Slice large caps into bite-sized pieces, but leave the small ones intact. Heat olive oil in a cast-iron skillet over the grill. Add whole garlic cloves and sauté for 2 minutes, stirring often. Add mushrooms and sauté for several minutes to soften. Add thyme in the last minute of cooking. Sprinkle grated cheese on the uncooked pizza crust. Drizzle the cooking oil from the mushrooms over the crust along with the sautéed mushrooms and garlic.



Dessert Pizza

Here we combine the sweetness of ripe pears with the rich, creaminess of brie cheese and tie it together with a savory herbal element: rosemary. This makes an unexpected, unforgettable dessert for entertaining and pairs beautifully with a glass of Dolce late harvest wine.

  • Fresh organic pears, peeled and sliced
  • French Brie, sliced
  • Walnut halves
  • Fresh rosemary sprigs, leaves plucked
  • Raw organic honey
  • Sesame seeds

Arrange first three ingredients on the pizza dough as desired. Add rosemary at this point if you like it crispy (we do!) or saved for the last minute of cooking if you prefer it soft. When the pizza is almost finished grilling, sprinkle with sesame seeds, then drizzle honey over top.


grilled goodness

Of all the salads on the menu, Caesar is perhaps the most neglected. The emperor’s plate has been filled with heavy dressing and limp lettuce for too long. We took the essence of Caesar salad outdoors, put it on the grill, and dressed it in lighter accoutrements that are fitting of the most discerning palate.

  • Dressing
  • ¼ garlic clove, crushed
  • ½ small shallot, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • ¾ cup, plus 3 tablespoons organic extra virgin olive oil Salad
  • 2 heads organic romaine hearts, halved
  • 2 organic endives, halved
  • 1 head organic radicchio, halved
  • 4 scallions
  • Sea salt
  • Freshly ground black pepper
  • 3 anchovy filets (optional)
  • ¼ cup crumbled blue cheese
  • ¼ cup toasted pine nuts

To make the dressing, whisk garlic, shallots, lemon juice, and mustard in a small bowl to combine. Drizzle in ¾ cup olive oil to emulsify. Add salt and pepper to taste.

Gently toss the various types of lettuce and whole scallions in remaining olive oil and season with salt and pepper. Grill lettuce and scallions on a medium-high setting, until grill marks appear and the leaves become slightly wilted.

Slice grilled scallions into 1-inch pieces. Place lettuce halves on a platter, add scallions, and drizzle with the dressing. Garnish with anchovies (if desired), blue cheese, and pine nuts. Serve warm.