Spread crust with a thin layer of your favourite barbecue sauce. Top with caramelized onions, shredded leftover chicken, and pieces of goat cheese.
Sprinkle crust with grated mozzarella and top with grilled zucchini, grilled cherry tomatoes, and crumbled feta. Garnish with fresh mint.
Spread a thin layer of tomato sauce on a thin crust. Crack an egg overtop. When pizza comes off the grill, quickly dress it with arugula, prosciutto, shaved Parmigiano-Reggiano, and a drizzle of olive oil.
Slather crust with store-bought pesto. Top with roasted red peppers, cooked and peeled shrimp, and chunks of fresh mozzarella. After pizza is grilled, scatter frisée lettuce overtop and drizzle on flavoured olive oil.
Spread sour cream on crust. Top with sliced leftover baked potato, slivered red onion, crumbled blue cheese, and fresh rosemary.
This article was originally published in the Early Summer 2015 issue of Cottage Life magazine.
A light char on the crust, a kiss of smoke, and blistering-hot toppings—they all make the grilled pizza an irresistible treat. Three Cottage Life food stars—BBQ Crawl’s Danielle Dimovski, Dining INNvasion’s Victor Barry, and cooking expert Jo Lusted—share their favourite combos.
