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Smoky Grilled Pizza with Greens & Tomatoes

This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
  • Total Time
    Prep: 15 min. + rising Grill: 10 min.
  • Makes
    2 pizzas (4 slices each)


  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 3 tablespoons olive oil, divided
  • 1-1/4 to 1-1/2 cups warm water (120° to 130°)
  • 2 tablespoons olive oil
  • 10 cups beet greens, coarsely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 3/4 cup prepared pesto
  • 3/4 cup shredded Italian cheese blend
  • 1/2 cup crumbled feta cheese
  • 2 medium heirloom tomatoes, thinly sliced
  • 1/4 cup fresh basil leaves, chopped


  • Place flour, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream for dough to form a ball. 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 and let rise in a warm place until almost doubled, about 1-1/2 hours.
  • Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes.
  • For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir until tender, 3-5 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
  • Carefully invert pizza crusts onto oiled grill rack; remove foil. Grill, covered, over medium heat until bottoms are lightly browned, 3-5 minutes. Turn; grill until second side begins to brown, 1-2 minutes.
  • Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 minutes. Sprinkle with basil.
Nutrition Facts
1 slice: 407 calories, 20g fat (5g saturated fat), 11mg cholesterol, 1007mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 11g protein.


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  • Callie
    Jun 14, 2020

    Really good. I was worried the crust would stick to the grill but it didn't. I would add more pesto next time.

  • Jeboho
    Jun 1, 2020

    Can it be cooked in the oven? Thanks