Summer Pizza On the Grill

*summer pizza

So yesterday was unbearably hot, the day before I had a fire going, so needless to say my food plan got confused. My plan was to whip up some Gnocchi’s with my leftover smashed potatoes but there was no way I was gonna be in the kitchen over boiling anything. I had stopped at Walker Farm earlier in the day and picked up a locally made, organic, par-cooked pizza crust, a gorgeous pint of tomatoes and some fresh arugula. I made a fresh sauce, sliced more fresh tomatoes and put the whole thing on the grill. HOLY CRAP was this pie delicious. I would venture to say one of the best pizza experiences without cheese that I have ever had. It was never even missed there was so much goodness happening with each bite.

What you will need:

  • 1 ready made pizza crust (or make your own!)
  • Fresh Pizza Sauce – recipe below
  • 2 tomatoes, thinly sliced
  • 3c fresh arugula, washed and dried
  • 1 lemon, juiced
  • olive oil
  • salt and pepper

Heat up the grill, keep it on high until cook time.

Place the crust on foil. Ladle the fresh, slightly cooled sauce over the base of the pie. Then layer on the fresh tomato slices. Drizzle with olive oil and sprinkle with salt and pepper.

Lower the heat on the grill to about medium low and place the pie on the grill. Close the cover and let cook for 8-10 minutes, checking in in the first few minutes to gauge the temperature, making sure not to burn the bottom of the crust before the whole pie is cooked.

In a large bowl, add the arugula, use the juice of one whole lemon, drizzle in about 1-2T of olive oil, salt and pepper and toss. Set aside.

Remove the pie from the grill when the crust is just golden around the edges. Top it with the fresh Arugula salad. Slice and eat IMMEDIATELY…..


Fresh Tomato & Basil Pizza Sauce

1 clove garlic, smashed and minced

2c fresh ripe tomatoes, diced

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

2T extra virgin olive oil

1t salt or to taste

In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.


Published by

Ellen Abraham

I am a totally lit up Vegan Ambassador for Official Team Green-Yoga-Spin-Pilates-Health- Life Coach-Crossfitting-Food-Animal Activist-Studio Owner........

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