Grilled Farmer’s Market Pizza: Pizza night will never be the same after you try this gourmet grilled pizza made with leftover vegetables and cheese from the fridge. You may never go back to oven-baked pizza again!
It should be no surprise to any of you that I’m kind of a freak about grilled pizza. Actually, I’m kind of a freak about grilling in general, hence my new favorite Instagram hashtag this summer: #grillallthethings.
So this grilled farmer’s market pizza was sort of a no-brainer for me last week when I so characteristically dumped my menu-planned meal for the night in place of the frozen pizza dough ball from the freezer and a bunch of leftover cheese and veggies pulled from the fridge.
Now, I’ve grilled pizza before. In fact, we grill pizza fairly often in the summer because Kyle is kind of a miser when it comes to using appliances that heat up the kitchen when we have the air conditioner running.
I get it. But I DON’T like giving up homemade pizza because of this.
So on the hottest days, when all I can do is prevent myself from just melting into a puddle, I turn to the grill to act like an oven.
And guys, making this farmer’s market pizza is just so easy! All you’ll do to make this grilled pizza is:
- Roll your pizza dough out. And it doesn’t have to be a perfect circle, as you can see in these photos. I say, the more rustic, the better!
- Grill your veggies. I grilled zucchini, red peppers, tomatoes, and corn for this farmer’s market pizza. But mushrooms, asparagus, green beans, or carrots would be great too! Just use what you have in the fridge!
- Grill your dough. This takes a little finesse but after some practice, you’ll get it! Be sure to oil your grill grates really well before tossing your dough on there to prevent it from sticking!
- Add cheese and your veggies of choice. For the cheese, I used gouda, cheddar, and ricotta. It’s all I had in the fridge!
- Grill the pizza again. This time it’s to cook the bottom of the pizza.
- Toss a bunch of fresh herbs on top and devour.
This pizza is the perfect Friday pizza night meal! And it’s also the perfect way to clean out your fridge at the end of the week! It’s basically a zero waste pizza! Win-Win!
And hey! If you’re having a pizza party (first, please invite me!), you may also want to try my 3 cheese rosemary and pepperoni pizza and my penne alla vodka pizza. Serve these ricotta and prosciutto grilled crostini as an appetizer with some crisp white or rosé wine and let yourself just melt away into the weekend.
- 2 medium tomatoes, sliced into ¼-inch slices
- 1 small ear corn, husks removed
- 1 red pepper, quartered and seeded
- 1 zucchini, sliced lengthwise into ¼-inch slices
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ recipe pizza dough
- 1 large clove garlic, peeled and sliced in half
- ½ cup ricotta cheese
- ½ cup shredded gouda
- ½ cup shredded sharp cheddar
- Small handful of chopped fresh herbs: parsley, thyme, rosemary, basil
- Preheat oven to 425° F. Lay the tomato slices out on a parchment-lined baking sheet. Roast for 25-30 minutes, rotating once halfway through the time, until they have started to shrivel and brown.
- Meanwhile, heat the grill on high and clean the grates with a grill brush. Drizzle the red pepper and zucchini pieces with olive oil and sprinkle with a little salt and pepper. Grill all the vegetables until nicely browned both sides (all sides for the corn); remove everything from the grill. Roughly chop the pepper and zucchini. Stand the corn on its flat(ish) end and using a sharp kitchen knife, cut the kernels off with swift sawing motions from the top of the ear to the bottom on all sides.
- Roll out the dough on a well-floured surface to about 14-inches in diameter. Transfer the dough to a large piece of parchment paper and lightly oil the entire surface of the dough. Transfer the paper to a large baking sheet or cutting board and bring the dough out to the grill.
- Oil the grill grates well. Flip the oiled side of the dough onto the grill grated in one quick motion, ensuring you land the dough fully on the grates and not hanging off the edge. Don't worry if you lose that perfect round shape - just call it rustic pizza. Close the lid and allow the dough to cook for 3 to 4 minutes. Keep the baking sheet/cutting board nearby. Check the bottom of the dough with a long stainless steel spatula or pizza peel for doneness - it should be starting to brown and have nice grill marks. If the top of the dough bubbles up, pop the bubbles and gently press the dough back down.
- With the spatula, shimmy the dough off the grill back onto the sheet/board. Brush the uncooked side of the dough lightly with oil, flip the dough over onto the sheet/board, rub the entire grilled side with the fresh garlic, and drizzle some olive oil over the surface; discard the garlic or chop it up and toss it on with the veggies. Dollop ricotta over the dough, sprinkle with the cheeses, and layer on the veggies. Shimmy the pizza back onto the grill (ungrilled side-down) and cook for another 3 to 4 minutes or until the cheese is melted and the bottom is again toasty and grilled. Slide the pizza off the grill, let stand for a couple minutes, toss the herbs on top, and slice the heck out of that beautiful pizza. Enjoy!
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