Barbecued Pizza

Deborah Rood Goldman
Recipe by
Deborah Rood Goldman

Make Shabbat dinner a family activity with this recipe — after adults do the grilling, let kids do the decorating. Combine fresh mozzarella with summer fresh tomatoes and herbs on a pizza crust that's cooked on the grill. 

1 15-ounce bag refrigerated pizza dough
Flour to sprinkle
2 teaspoons oregano, fresh or dried
1 cup tomato or marinara sauce (optional)
2 to 3 fresh tomatoes, thinly sliced
6 to 8 ounces fresh mozzarella cheese (pre-sliced is easy to work with)
Grilled vegetables, sliced (zucchini, peppers, mushrooms, onions)
1 teaspoon fresh basil, torn into small pieces
  1. To make two 6-inch pizzas, divide dough into two equal pieces. Shape into balls. Sprinkle flour lightly on your hands and rolling surface. Place one ball of dough on the floured surface. Flatten it with your hands, then, using the rolling pin, roll dough from the center out in all directions to stretch it into a six-inch circle. Place dough on oiled pizza pan, and brush the top with olive oil.
  2. Place pan on hot grill and cook pizza rounds for 3 to 6 minutes until golden brown.  Flip dough over.
  3.  Pour 1/2 cup sauce (if using) on dough and gently spread it with bottom of a ladle. Sprinkle on 1 teaspoon oregano.
  4.  Place sliced tomatoes on top, followed by half of the fresh mozzarella cheese.
  5. Cook on grill for 5 to 10 minutes more, until brown on bottom, and cheese is melted. Top with sliced grilled veggies and fresh basil.
  6. Repeat with remaining dough.


  • For a low calorie salad pizza, follow through Step 3. Cook until golden brown, remove from heat, and top with fresh tossed salad.
  • Add capers and black olives.
Additional Notes

Have a picky eater who isn't fond of vegetables? Have an assortment of veggies in little dishes and let picky eaters choose the ones they like to decorate their pizza. If they create it, there's a good chance they'll eat it. Plus, when you make it into a fun art project, the focus is on design, rather than content.