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    Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true. Stretch the dough to whatever shape fits your grill most easily: round, oval, or even free form. Flipping a large round of dough on a hot grill can be tricky, so we made two smaller pieces and turned them over with tongs and a spatula -- no sweat.

    Barbecued Chicken Pizza - Martha Stewart Recipes

    I love grilled pizza

    Love : Grilled Pizza

    Grilled Pizza with Fontina and Arugula: 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds store-bought pizza dough (thawed if frozen) 1 pound fontina cheese, thinly sliced or grated Sea salt and freshly ground pepper 1/2 cup baby arugula

    Thinnest Crust Pizza with Ricotta and Mushrooms - Martha Stewart Recipes

    Grilled Pizza Layered with Hummus, Fresh Veggies, Olives and Feta

    Yum!

    Pizza.

    pizza

    Vegetarian Mini Pizzas.

    Four cheese white pizza with fresh basil, thyme, and oregano.

    Finally..a fruit pizza recipe that makes the dough instead of using pre-made sugar cookie dough.

    Lemon Arugula Pizza Recipe on twopeasandtheirpo... Simple, fresh, and so tasty!

    Garlic-Ranch Chicken Pizza {Hello Summer} I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking

    Happyolks Pizza on the Grill

    New York Style Pizza Dough Recipe - only 4 ingredients to make the best pizza dough - this dough is so easy to work with! Make the dough and refrigerate until ready to use. Can make up to 3 or 4 days in advance. Great tips to make THE BEST pizza EVER! Better than any restaurant!

    Nectarine Pizza with Fresh Basil and Reduced Balsamic

    “The margherita” pizza grilled cheese

    Charred Corn and Rosemary Grilled Pizza

    Olive Oil No Knead Pizza Dough recipe - This olive oil dough recipe is ridiculously easy to make. So easy, I questioned if I had skipped a step! It is rich, full of flavor and perfect for pizza dough and focaccia. It also makes a lot of dough, but the beauty is that you can store the leftover dough in the fridge for up to 12 days and use it as the urge strikes.