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Epicurious

Grilled Pizza

5.0

(7)

Photo of Grilled Chard Pesto and Burst Tomato Pizzas
Photo and Food Styling by Joseph De Leo

This grilled pizza recipe is a mix-and-match situation, so feel free to use any and all of the toppings below or choose your own. The quickly wilted leafy greens take on a pesto-ish vibe when combined with garlic, grated Parmesan, and lots of bright lemon zest. They’re especially good when dolloped on a pie with cured meat and salty cheese. Add juicy burst tomatoes, Swiss chard, tomato passata, and/or Rosemary Agrodolce, as the mood strikes you. (The agrodolce brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza.) You can certainly use all-purpose flour in place of the bread flour in the dough, but be aware that the finished crusts will be less chewy and more fluffy if you go that route.

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