Grilled Pizza Two Ways

Authors: Hilary Walentuk, MS, RD, LDN and Annalise Kieley

Grilling pizza is a great way to enjoy a year-round favorite during the heat of the summer months without turning on the oven. Hilary, our Nutrition Specialist and Annalise, our Farmer Relations Specialist both took the opportunity during the recent heatwave to keep their ovens off and fire up their grills. Check out our recipes and tips for grilling your own pizza.

Hilary’s Mexican Grilled Pizza

With pizza dough, cheddar cheese, fresh sweetcorn, and an opened jar of salsa on its last days on hand (and a broken oven igniter), Hilary took her pizza to the grill with a Mexican twist. Using the instructions shared in this Simply Recipes blog, she placed her pizza directly onto the grates of the grill and stresses that oiling the grates and having a well-floured surface are key to grilled pizza success. Next time she’ll have some sour cream or plain Greek yogurt on hand for dipping!


  • Store-bought pizza dough
  • Olive oil
  • Fresh corn
  • Black beans
  • Cilantro
  • Cheddar cheese
  • Avocado to top
Annalise’s Veggie Pizza (pictured right)

This pizza was inspired by the abundance of kale and cherry tomatoes in Annalise’s garden. To construct her pizza she followed the same instructions as Hilary, except she used a pizza stone on the grill. If you have a pizza stone, make sure that it can withstand the high temperatures of the grill and that you preheat the stone on the grill before placing the dough on it.


  • Pizza dough
  • Tomato sauce
  • Sauteed kale
  • Cherry tomatoes
  • Bell pepper
  • Fresh mozzerella
  • Fresh basil and parmesan for topping
Tips from Hilary and Annalise:
  • Enjoy the flavors of summer in New England by incorporating fresh, local veggies into your pizza toppings.
  • While the grill is on, use the flames to cook some other warm weather favorites including sweetcorn and peaches!

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