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Pepperoni Provolone Pizzas

 Pepperoni Provolone Pizzas
These tasty pizzas use two kinds of sauce for pies that are great grill fare. They're a nice option for summer parties instead of brats and burgers. —Randy Armbruster, Waverly, Ohio
8 ServingsPrep/Total Time: 25 min.


  • 1 can (13.8 ounces) refrigerated pizza crust
  • 2 teaspoons olive oil
  • 2/3 cup pizza sauce
  • 1/2 cup prepared pesto
  • 3 ounces sliced turkey pepperoni
  • 1 large tomato, thinly sliced
  • 3 cups (12 ounces) shredded provolone cheese


  • Divide dough in half. On a lightly floured surface, roll each portion
  • into a 12-in. x 10-in. rectangle.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Lightly brush both sides of dough with
  • oil; place on grill. Cover and grill over medium heat for 1-2
  • minutes or until the bottom is lightly browned.
  • Remove from grill. Top the grilled side of each pizza with pizza
  • sauce, pesto, pepperoni, tomato and cheese. Return to grill. Cover
  • and cook each pizza for 4-5 minutes or until the bottom is lightly
  • browned and cheese is melted. Yield: 2 pizzas (4 pieces each).
Nutritional Facts: 1 piece equals 403 calories, 23 g fat (10 g saturated fat), 47 mg cholesterol, 1,073 mg sodium, 28 g carbohydrate, 2 g fiber, 22 g protein.

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Pepperoni Provolone Pizzas (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.