Grilled Greek Pizza

Guuurrrrll have I got a pizza for you.

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Y’all know how I feel about pizza. I want it Why? Because cheese. and bread. and cheese. PIZZA.

This one in particular really hit the spot for me. And yes, I know I say that about {every} pizza. But seriously. This one. Yes. It’s fresh and summery and easy to throw together and even easier to customize to your taste. Holler.

Ballerrrr, shot caller, twenty inch blades on the Impala….

Ok. I’ll stop white girl rapping now. Happy Tuesday and an even happier July to you friends.

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  • 1 batch of pizza dough — I like to use Trader Joe’s Garlic and Herb pizza crust
  • 1 jar of pizza sauce — again, I use the Trader Joe’s brand but any red pizza sauce will work here
  • Extra-virgin olive oil (garlic, if you can find it)
  • 1/2 cup basil pesto (from the store or make your own)
  • 1 red bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 8 ounces shredded mozzarella cheese
  • Feta cheese, crumbled (about 4 ounces)
  • a couple handfuls of spinach to throw on top (optional)


Preheat the grill. Roll the dough out to about 1/4″ thick. Brush the top of the dough with olive oil and place the dough, oiled side down, onto the hot grill. Once on the grill, brush the un-oiled side with olive oil. Cook the dough according to for about three minutes or until lightly toasted on the bottom. Flip the crust, brush lightly with pizza sauce and then spread some of the pesto over the sauce. Top with the bell peppers, mozzarella, and feta. When the pizza is cooked through and the cheese is melted, remove from the grill and top with the fresh baby spinach.

Yields: 2 “American-sized” servings, 4 normal servings

Recipe slightly adapted from: Our Best Bites