Grilled Pizza Recipe for Two with Charred Romaine & Red Onion Salad
This grilled pizza recipe for two creates a deliciously crisp crust using direct heat and is paired with a lightly charred romaine and red onion salad for a balanced, flavorful meal. With a tangy tomato topping and melted cheese, this recipe delivers an enjoyable grilling experience and a satisfying vegetarian dinner.
Equipment
- Rimless or inverted baking sheet
- 12-inch metal skewer
- Grill (charcoal or gas)
Ingredients
Pizza
- 12 ounces plum tomatoes cored, seeded, and diced into ½-inch pieces
- ¼ teaspoon table salt
- 2 tablespoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove minced
- ⅛ teaspoon red pepper flakes
- 3 ounces mozzarella cheese shredded (about ¾ cup)
- ¼ cup grated Parmesan cheese
- 1 recipe Basic Pizza Dough room temperature
Salad
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 small garlic clove minced
- 1 red onion sliced into ¾-inch-thick rounds
- ⅛ teaspoon table salt
- Pinch of pepper
- 1 large romaine lettuce heart halved lengthwise through the core
- 1 ounce Parmesan cheese shaved
Instructions
- Tomato Topping: Mix the tomatoes with salt, spread them on a paper towel–lined plate, and let sit for 15 minutes to drain. In a bowl, combine the drained tomatoes with basil, 1 tablespoon of oil, garlic, and red pepper flakes. Season with salt and pepper. In a separate bowl, mix the mozzarella and Parmesan cheeses.
- Dough Prep: Divide the room-temperature pizza dough into two equal balls. On a floured surface, roll each into 9-inch rounds. If the dough resists stretching, let it rest covered for 5 minutes before rolling again. Place shaped dough rounds between floured parchment sheets and cover with plastic wrap.
- Make the Salad Dressing: Whisk together 2 tablespoons of oil with vinegar, honey, mustard, and garlic. Season to taste with salt and pepper. Set aside. Skewer onion slices and brush with the remaining tablespoon of oil. Sprinkle with salt and pepper.
- Prepare the Grill: Charcoal Grill: Light coals and spread over three-quarters of the grill. Leave one area free of coals for indirect heat. Heat until the grill is hot, about 5 minutes. Gas Grill: Turn all burners to high, heat for 15 minutes, then reduce heat on one side for a cooler zone.
- Grill Vegetables: Oil the grill grate. Grill the onion skewers over high heat, turning occasionally, until lightly charred (8–10 minutes). Grill the romaine next to the onion until charred (about 2 minutes). Transfer both to a platter and cover loosely with foil to keep warm.
- Grill Dough: Invert a baking sheet and place a dough round on it. Slide the dough onto the hot side of the grill using tongs. Grill until bubbly and spotty brown on the bottom, about 1 minute. Repeat with the second dough round.
- Assemble & Finish: Flip crusts onto the baking sheet, grilled side up. Brush with 1 tablespoon oil, top with the cheese mix, then spoon the tomato mixture evenly over each crust. Return pizzas to the grill and cook, covered, until cheese is melted and the bottoms are browned—2 to 4 minutes. Keep an eye out to prevent burning.
- Serve: Drizzle the grilled onion and romaine with the reserved dressing, sprinkle with shaved Parmesan. Slice pizzas and serve with the salad on the side.
Notes
- Store-bought dough can be used, but ensure it rests at room temperature to make stretching easier.
- Keeping the core in the romaine ensures the leaves stay intact during grilling.
- For even grilling, frequently rotate and check crusts to avoid burning.
Tried this recipe?Let us know how it was!