Reminiscent of a gourmet pizza offering, this lactose free pizza pulls extra flavor from being prepared on the grill. It’s the perfect summer pizza recipe and once you’ve made it, you’ll be grilling it up all season long. Whether you’re making this pizza for a dinner for your family or for a summer BBQ with friends, it’s sure to be a crowd-pleaser. Feel free to share the recipe on Facebook, Pinterest, Instagram, and Twitter.
Wondering how to grill pizza? It’s easy, fun and possibly addicting! Start by preparing a medium-hot fire on one half of a charcoal grill or preheat one side of a gas grill to high, leaving the other side unlit. (Note: If your gas grill has only one burner, preheat to high and lower heat to cook the second side.)
Remove core from tomatoes and cut in half crosswise. Gently squeeze out as many seeds and juice as will come out easily and then cut into thin slices.
Divide homemade or store-bought pizza dough into 4 equal balls. Roll/stretch out each ball on a floured work surface, making approximate 6-inch circles.
Bring dough and toppings to the grill. Place two dough circles on the heated side of grill. When dough is puffed and browned on the underside, about 2 minutes, turn over with tongs and cook until the second side is lightly colored, about 1 minute more.
Remove crusts from grill. Drizzle each with some of the olive oil. Cover with half of the tomato slices and season with salt and pepper. Top with half of the grated Cabot Mild Cheddar cheese (or Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Medium Cheddar) and scatter half of the fresh thyme leaves on top.
Return to unheated side of grill (or reduce heat on one-burner gas grill to very low). Cover grill and cook the pizzas until cheese is melted, approximately 3 minutes. If crusts need additional crisping on the bottom, slide pizzas back over heat or increase heat.
Using tongs, slide pizzas onto a serving plate or cutting board. Repeat with remaining dough circles and toppings. Enjoy!
For another fantastic grilled pizza idea, try thisGrilled Margherita Pizza next! As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this summer pizza recipe after you’ve tried it by rating and reviewing it.
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Ingredients
2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Medium Cheddar, grated (about 2 cups)
1 tablespoon fresh thyme leaves
Directions
PREPARE medium-hot fire on one half of charcoal grill or preheat one side of gas grill to high, leaving other side unlit. (If gas grill has only one burner, preheat to high and lower heat to cook second side.)
REMOVE core from tomatoes; cut in half crosswise and gently squeeze out as many seeds and juice as will come out easily. Cut into thin slices.
DIVIDE pizza dough into 4 equal balls; on floured work surface, roll/stretch each ball out into approximate 6-inch circle. Bring dough and toppings to grill.
PLACE two dough circles on heated side of grill; when dough is puffed and browned on underside, about 2 minutes, turn over with tongs and cook until second side is lightly colored, about 1 minute longer.
REMOVE crusts from grill. Drizzle each with some of oil. Cover with half of tomato slices and season with salt and pepper. Top with half of cheese and scatter half of thyme leaves on top. Return to unheated side of grill (or reduce heat on one-burner gas grill to very low).
COVER grill and cook pizzas until cheese is melted, about 3 minutes. Slide pizzas back over heat or increase heat if crust needs additional crisping on bottom.
USE tongs to slide pizzas onto serving plate or cutting board. Repeat with remaining dough circles and toppings.
Calories: 347
% Daily Value
Total Fat: 27g
42%
Saturated Fat: 12g
60%
Cholesterol: 60mg
20%
Sodium: 485mg
20%
Carbohydrates: 12g
4%
Dietary Fiber: 1g
4%
Protein: 16g
Calcium: 420mg
42%
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