This Grilled Heirloom Tomato Pizza is layered with vegan ricotta, thick slices of heirloom tomatoes, balsamic glaze & fresh basil!
Ok...pizza on the grill is one of my favorite summer things! If you haven't ever made a pizza on the grill, then this is your sign to try it out. The crust is super charred and crispy. The toppings are fresh and delicious. It is the perfect combo of summer ingredients - tomato slices, vegan ricotta, balsamic glaze & basil!
How to make Grilled Heirloom Tomato Pizza
As with any pizza, the first thing you want to do is let the dough come to room temperature. I like to lay mine out on a layer of cornmeal (or flour) and let it sit for a full 60 minutes - 30 minutes will work if you're in a crunch.
Separate the dough into 2 pieces and stretch each one out on a piece of parchment paper. Brush the dough with olive oil and get your grill super hot (450-500-ish degrees).
Once the grill is hot, place both crusts on the grill - oil side down. Close the lid and let the bottom crisp up for 2-3 minutes. Use a spatula and slide the crusts off the grill - lower the heat on the grill if it gets too hot while you're assembling.
With the grilled side of the crust up, spread on vegan ricotta and layer on the heirloom tomato pieces. Place the pizzas back on the grill and cook for 3-5 more minutes until the bottom is crisped up and the tomatoes are slightly tender.
How to serve Grilled Heirloom Tomato Pizza
Remove the pizzas from the grill and drizzle with balsamic glaze (YUM) and sprinkle with salt, pepper, red pepper flakes and fresh basil. These pizzas have the most simple ingredients, but they are incredibly delicious!
Be sure not to skimp on the pepper and basil when serving. Simple flavors with A LOT of impact on the final product!
Need more recipe inspo? Check these out:
Grilled Heirloom Tomato Pizza
- 16 oz pre-made pizza dough
- cornmeal or flour for rolling out dough
- olive oil
- 8 oz vegan ricotta I used Kite Hill
- 2 large heirloom tomatoes cut in slices
- balsamic glaze
- salt & pepper to taste
- red pepper flakes optional
- fresh basil
- Place the dough on a surface lightly coated in cornmeal (or flour). Allow to come to room temperature for 30-60 minutes.
- Preheat the grill on medium-high - you want it to get between 450-500 degrees.
- Separate the dough into 2 pieces and stretch them out on parchment paper* to your desired shape. Brush them both with olive oil. Place on the grill, oil side down. Cover and cook for 2-3 minutes or until there are golden grill marks on the bottom.
- Transfer the crusts to a cutting board with the grill marks facing up. Spread out the ricotta and layer tomatoes on top. Place the pizzas back on the grill (lowering the heat slightly) and cook for 3-5 more minutes, or until the bottom is crispy and the tomatoes are slightly tender. Remove from the grill.
- Sprinkle the pizzas with salt, pepper, red pepper flakes and drizzle with balsamic glaze and fresh basil. Slice and serve hot.
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