Grilled Tomato Pizzas

Total Time

Prep: 30 min. + rising Grill: 5 min./batch


6 servings

Updated: Oct. 23, 2022
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. —Michele Tungett, Rochester, Illinois
Grilled Tomato Pizzas Recipe photo by Taste of Home


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 2 to 3 cups all-purpose flour
  • Cooking spray
  • 6 cups cherry tomatoes, halved
  • 1 cup fresh basil, torn
  • 1/2 cup balsamic glaze
  • Shaved Parmesan cheese, optional


  1. Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes.
  4. In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes.
  5. Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.

Nutrition Facts

1 pizza: 363 calories, 15g fat (2g saturated fat), 0 cholesterol, 115mg sodium, 53g carbohydrate (15g sugars, 3g fiber), 6g protein.