Pizza On the Grill with Caesar Salad

By Marcus Samuelsson |

Friday Night Pizza will take on new meaning once you’ve tried this grilled pizza. The recipe below is vegetarian but it’s easy to adjust the ingredients as desired.

Prep Details

Servings: 4



1 cup warm water

1 envelope active dry yeast

A pinch of sugar

2 teaspoons kosher salt

2 tablespoons olive oil

2 ½ to 3 cups all-purpose flour

2 garlic cloves, minced

1 tablespoon chopped fresh basil


Caesar dressing

2 large egg yolks

1 tablespoon Dijon mustard

2 garlic cloves, chopped

3 anchovy fillets

½ cup olive oil

Juice of 2 limes



1 large fresh tomato, seeded and chopped (about 1 cup)

½ cup plus 2 tablespoons olive oil

2 teaspoons freshly ground black pepper

2 teaspoons sugar

1 teaspoon minced garlic

¼ cup tomato sauce

¼ cup sliced black olives

¼ cup roasted red peppers

2 cups grated mozzarella

¼ cup chopped fresh basil

1 cup arugula

1 cup shredded romaine lettuce


Photo by Paul Brissman

For the dough:

Put the water in a bowl, stir in the yeast and sugar, and let sit until frothy, about 10 minutes. Add the salt, olive oil, and 2 ½ cups of the flour and mix until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface. Knead until smooth, about 8 minutes, adding up to ½ cup more flour if the dough seems too wet. Put the dough into a well-oiled bowl and cover a damp cloth. Set aside to rise until doubled, about 1 hour. Turn the dough out onto a work surface and knead in the garlic and basil. Put it back in the bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.

For the dressing:

Put the egg yolks, mustard, chopped garlic, and anchovies into a blender. Blend until smooth. With the motor running, pour in the oil in a slow, steady stream, then pour in the lime juice and blend until emulsified, about 1 minutes. Scrape the dressing into a bowl, cover, and refrigerate it until you need it. It will keep for about 3 days.

For the pizza:

While the dough rises, preheat the oven to 250F.

Put the tomato on a small rimmed baking sheet and toss with 2 tablespoons of the olive oil, the black pepper, and the sugar. Bake until the tomatoes have dried, about 1 hour.

Put the remaining ½ cup olive oil in a small bowl. Add the minced garlic and microwave for 30 seconds.

Preheat a gas grill to high heat.

Punch down the dough and divide in half. Shape each half into a ball and pat down on a lightly floured surface. Use your fingers to stretch the dough into 10-inch oblongs; it is nice if you leave a slightly thicker rim.

Turn half the grill down to medium heat. Brush 1 piece of dough with the garlic oil and place it, oiled side down, on the high-heat side of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, use two spatulas to turn the dough over onto the medium-heat side of the grill. Working quickly, brush the garlicky oil over the crust and then brush with half of the tomato sauce. Scatter with half of the roasted chopped tomatoes, half of the black olives, and half of the roasted red peppers. Sprinkle with 1 cup of the mozzarella and half of the basil. Close the lid and cook the pizza until the cheese melts. Remove the pizza from the grill and set it aside while you prepare the second pizza with the remaining ingredients.

Toss the arugula, romaine, and some of the Caesar Dressing together. Cut the pizzas in half, pile the salad on top, and serve right away.