You may have already read that I love to grill. When I loved in Georgia and didn't have to shovel my way to my grill through 2 feet of snow, I grilled year round. Now, I am limited to days without snow on the deck and when the wind blows under 25 miles an hour.


But I love to grill everything. Even pizzas. So, this recipe looked easy, tasty and it is cooked on the grill! Fantastic! What do you think? Sound good to you?

Thanks to Martha Stewart for this recipe!



(Image courtesy of Martha Stewart)


1/4 cup ricotta      

  • 1/2 bunch asparagus, grilled      
  • 1 tablespoon grated lemon zest      
  • Herb Oil (see recipe below)
  • Basic Grilled Pizza Dough (see below)


    1.  Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.


  • 2.  On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or    other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.

  • 3.  Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.                                

  • 4.  Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

  • Recipe for Herb oil:
  • Ingredients:
  • 1 sliced garlic clove      
  • 2 teaspoons minced fresh rosemary leaves      
  • 1/2 cup extra-virgin olive oil
  • In a small saucepan, bring sliced garlic  clove, minced fresh rosemary leaves, and extra-virgin olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.
  • Recipe for pizza dough:
  • prep:   1  hour                                                                                                                                                                      

    total time:  1 hour 45 minutes                                                                                                                                                                                            

  • yield: Makes 1 pound dough or four 10-inch pizzas
  • 1 teaspoon sugar      
  • 1 packet (1/4 ounce) active dry yeast      
  • 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing      
  • Coarse salt and ground pepper      
  • 2 1/4 cups bread flour or all-purpose flour, plus more for work surface
  • 1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
  • 2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
  • 3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.