Skip to main content
Epicurious
Bon Appétit

Grilled Pizzas Provençale

3.8

(1)

This recipe can be prepared in 45 minutes or less.

Marinated peppers, mushrooms and eggplant make nice accompaniments to these Mediterranean-style pizzas. Finish up with almond cookies and mixed berries.

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

1 1/2 cups chopped seeded plum tomatoes (about 3 large)
2 large bunches arugula, chopped
12 Kalamata olives or other brine-cured black olives, pitted, halved
1 tablespoon olive oil
2 teaspoons chopped garlic
1 10-ounce tube refrigerated pizza dough
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

Preparation

  1. Step 1

    Prepare barbecue (medium heat). Stir tomatoes, arugula, olives, oil and garlic in medium bowl to combine; season topping with salt and pepper. Unroll pizza dough onto floured baking sheet; cut into 4 pieces (each about 5 by 5 inches). Transfer dough, floured side down, to barbecue. Grill until bottoms are golden, about 5 minutes. Using spatula, return dough, grilled side up, to same baking sheet. Brush off any excess flour. Divide topping and then goat cheese among crusts.

    Step 2

    Using spatula, transfer pizzas to grill. Cover with grill top or heavy-duty foil. Grill until bottoms are brown and topping is heated through, about 3 minutes. Serve pizzas hot.

TagsPizzaFrenchEuropeanMediterraneanPlum TomatoTomatoVegetableOliveArugulaLeafy GreensGoat CheeseCheeseDairyMainDinnerNut FreeVegetarianEasyQuickWeeknight MealsGrillingSummerBon Appétit
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.