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Greek Pizza on the Grill
Greek Pizza on the Grill
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Grilled Greek pizza with olives, feta, zucchini, tomatoes, and herbs - a taste of summer in every bite!
Ingredients:
  • 1 pound pizza dough, homemade or store-bought
  • 1/3 cup olive oil, plus more as needed
  • 3 (1 1/4 pounds) Yukon gold potatoes, cut into 1/4-inch thick rounds
  • Vegetable oil (for the grill grates)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium (8 ounce) zucchini, sliced into ribbons with a vegetable peeler
  • 1/2 cup pitted Kalamata or Nicoise olives
  • 3 ounces feta, crumbled
  • 1 pint cherry tomatoes, halved
  • Leaves from 2 sprigs of fresh oregano, basil, or rosemary
Instructions:
  • Preheat the grill: Light charcoal or heat gas to 550°F.
  • Prepare the dough: Split it into two (8-ounce) portions and shape each into a ball. If the dough is sticky, work in 2 to 3 tablespoons of flour. Gently flatten the balls using your fingertips, then cover and allow them to sit for 10 minutes to allow the gluten to relax.
  • Grill the potatoes: Coat potato slices with olive oil and grill until golden and tender, about 2-4 minutes per side. Sprinkle with salt before serving.
  • Roll out the dough into a 10- to 12-inch shape using a rolling pin. Transfer the dough to a baking sheet coated with 1 tablespoon of olive oil. Brush the top of the dough with another tablespoon of olive oil. Repeat with the second ball of dough on a separate oiled baking sheet. If using a pizza peel, oil only one side of the dough.
  • Prepare the grill by quickly brushing the grates with a paper towel dipped in vegetable oil. Lift one pizza dough with your hands and place it on the back of the grill grates. Close the cover and grill for 3 to 4 minutes until grill marks appear. Flip the dough and grill for 1 to 2 more minutes until browned. Transfer the pizza to a baking sheet with grill marks facing down.
  • Add toppings: Layer half of the potatoes, olives, feta, and zucchini ribbons onto the pizza. Season with salt and pepper. Place the pizza back on the grill, close the lid, and cook for approximately 5 minutes until the zucchini is softened and the pizza is heated through. Repeat with the second pizza. If your grill can accommodate both pizzas, grill them simultaneously.
  • To finish and present the pizzas: Divide the cherry tomatoes and herbs evenly between the two pizzas. Drizzle with a touch of olive oil. Slice into serving portions using a sharp knife or pizza cutter.

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