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  • Fast, Fun Friday Recipes: Grilled Personal Pizzas

Fast, Fun Friday Recipes: Grilled Personal Pizzas

By Carolyn Williams, PhD, RD | August 28, 2019

Grilling pizza is easier than you think! It also allows the whole family to get involved if you let everyone personalize their own pie. Have fun and get creative with toppings. We’ve given you three ideas to get started. 

Recipe note: Look for refrigerated dough in the bakery section of most grocery stores and markets. Frozen dough can also be used if completely thawed before Step 1. Make a complete meal by pairing half a pizza with fresh salad greens topped with a light vinaigrette.

Serves 4 to 8

Ingredients 

1 lb. refrigerated whole-grain pizza dough

3 Tbsp. finely ground cornmeal or polenta

2 tsp. garlic powder

Dash of kosher salt

2 Tbsp. olive oil

Desired toppings (suggestions below)

Directions

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Preheat grill to medium-high (350 to 400 degrees).

3. Sprinkle cornmeal, garlic powder, and pinch of salt evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and roll into 4 (7-inch) circles. Brush grill grates with oil, and slide pizza dough off sheet onto grates. Brush top of dough with 1 tablespoon oil. Grill 2 minutes on each side or until grill marks appear. Remove from grill. 

4. Reduce heat to medium-low. Add toppings to each pizza (see suggestions below), leaving a ½-inch border. 

5. Return pizzas to grill, covered, 3 minutes or until cheese melts. 

6. Remove pizza from grill. Serve immediately. 

Oven option: Preheat oven to temperature specified on dough packaging. Follow directions through Step 3, where dough is rolled into 4 (7-inch) circles. Omit olive oil, and leave dough circles on baking sheet. Bake 10 minutes or until dough is almost done but still light in color. Remove from oven, and add desired toppings to each pizza. Bake 5 minutes or until edges of crust are golden and cheese is melted. 

Topping Suggestions 

Summer Caprese: Spread 2 tsp. pesto over 1 crust. Top with 4 to 5 halved cherry tomatoes, ¼ cup fresh mozzarella, and sprinkle of fresh basil.

NUTRITION FACTS PER PIZZA: Calories 408; Total Fat 17g (Saturated Fat 7g); Cholesterol 20mg; Sodium 671mg; Total Carbs 56g (Dietary Fiber 11g, Total Sugars 2g, Added Sugars 0g); Protein 11g

White Pizza With Chicken: Combine 1 Tbsp. ricotta with 1 tsp. pesto, dash of salt and pepper. Spread over 1 crust. Top with ¼ cup torn baby spinach, 1 oz. skinless shredded rotisserie chicken, and ½ cup mozzarella cheese. 

NUTRITION FACTS PER PIZZA: Calories 450; Total Fat 17g (Saturated Fat 7g); Cholesterol 47mg; Sodium 775mg; Total Carbs 56g (Dietary Fiber 10g, Total Sugars 1g, Added Sugars 0g); Protein 23g

Sausage and Peppers: Brown 1 oz. chicken sausage in skillet; add ½ cup sliced pepper and onions. Saute 3 to 4 minutes  or until beginning to get tender. Spread 1 Tbsp. marinara over crust. Top with sausage, peppers, and ¼ cup mozzarella cheese. 

NUTRITION INFORMATION (PER PIZZA): Calories 440; Total Fat 17g (Saturated Fat 7g); Cholesterol 40mg; Sodium 912mg; Total Carbs 60g (Dietary Fiber 11g, Total Sugars 3g, Added Sugars 0g); Protein 17g

Carolyn Williams, PhD, RD