Fire up the grill and get ready for this Greek-inspired vegetarian grilled pizza! The crisp crust is topped with briny olives, feta, zucchini ribbons, tomatoes, and fresh herbs. It’s everything that’s wonderful about summer in every slice.
Pizza on the grill is one of summer’s greatest pleasures. The crust becomes so crisp you can hear its crunch with each bite — a special treat you rarely find with an oven-baked or store-bought pizza.
You can top a grilled pizza with almost anything, but when I came up with this recipe, I was thinking Greek-ish and all vegetarian, so I started with feta, olives, and fresh oregano for the topping.
Because there is nothing I like more than carbs upon carbs, potatoes seemed like a good addition. I cooked the potatoes on the grill first so they would be ready for the topping. Revelation, people! I am definitely repeating the operation next time I grill. They are perfectly crisp on the outside and soft on the inside.
Ingredients1 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 salt
1/2 teaspoon 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
Method* Heat the grill: Light a charcoal grill or turn a gas grill to 550ºF.
* Pre-prep the dough: Divide the dough into two (8-ounce) pieces and form each piece into a ball. If the dough is very sticky, knead in 2 to 3 tablespoons of flour. Flatten the balls with your fingertips, cover with a cloth, and let rest for 10 minutes to relax the gluten.
* Meanwhile, grill the potatoes: Spread about 11/2 tablespoons olive oil on a small baking sheet. Place the potatoes in one layer on the baking sheet, press them into the oil, and turn them over. You want both sides of the potato slices coated in oil.
* With a wadded paper towel dipped into vegetable oil, use tongs to quickly oil the grill grates.
* Place the potato rounds on the grill and close the lid, and cook for 2 to 4 minutes, or until the undersides are golden. Turn with tongs, and cook for another 2 to 3 minutes, or until the potatoes are tender. Set aside and sprinkle with salt.
* Shape the pizza dough: With a rolling pin, roll one of the dough rounds into a 10- to 12-inch circle, oval, or rectangle. Spread a baking sheet with about 1 tablespoon of oil and transfer the dough to the baking sheet.
* Spread the top of the dough with about 1 tablespoon oil. Repeat with the second ball of dough, placing it on a second oiled baking sheet. If using a pizza peel, only oil one side of the dough.
* Grill the pizzas one at a time: With a wadded paper towel dipped into vegetable oil, use tongs to quickly brush the grill grates again.
* Slip your hands, palm sides facing down, under one of the pizzas. Lift the dough in one piece, supported by your knuckles, and place the end furthest from you onto the back of the grill grates. Quickly pull out your hands and release the dough.
* Close the cover and cook the pizza for 3 to 4 minutes, or until the bottom of the dough has light brown grill marks.
* With a large spatula or tongs, flip the dough over. Grill the pizza on the other side for 1 to 2 minutes, or until it has a few browned spots.
* Transfer the pizza to the baking sheet, flipping it so the grill marks are on the bottom.
* Add the toppings: Top with half the potatoes, olives, feta, and zucchini ribbons. Sprinkle with salt and pepper.
* Return the pizza to the grill, close the lid, and cook for about 5 minutes, or until the zucchini is wilted and the pizza is hot.
* Repeat with the second pizza. If your grill is large enough, feel free to grill both pizzas at the same time.
* Finish and serve the pizzas: Top each pizza with half the cherry tomatoes and half the herbs. Drizzle with olive oil. Cut into serving pieces with a sharp knife or a pizza cutter.