Grilled Olive Pizza

June 8, 2011

Author Notes: Grilled pizzas with melty tops and crisp edges, under my special smoky balsamic sauce, dressed up with a variety of mixed olives, artichoke hearts and mozzarella.lapadia

Makes: six personal sized pizzas
Prep time: 4 hrs
Cook time: 30 min


  • DOUGH - adapted from American Pie by Peter Reinhart (2003). I used a little barley flour for an earthy flavor and great texture.
  • 2-1/2 cups AP flour – optional, substitute 5 tablespoons barley flour for an equal amount of AP flour
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon rapid rise yeast
  • 1-3/4 tablespoons olive oil
  • 7 oz. room temperature water
  • A variety of olives – sliced
  • Artichoke hearts – grilled preferred (canned ok)
  • Mozzarella – whole milk shredded
  • Smoky balsamic sauce (see recipe, step #6)
In This Recipe


  1. Using a stand mixer, add all dry ingredients to the mixing bowl, fit with a dough hook. Turn the mixer on to its lowest speed and slowly add the wet ingredients.
  2. Once all ingredients are incorporated, let rest 3 minutes. Then continue mixing on the lowest speed for 5 minutes - Stop at 2 ½ minutes to gather dough into a ball, continue for another 2 ½ minutes. Place the dough on a work surface and knead into a smooth and elastic ball - may need to lightly flour…but I have never needed to do that.
  3. Place dough into a lightly oiled bowl, cover and let rise 1 hour. Knead down until smooth. NOTE: at this point the dough can be refrigerated up to overnight; bring it back to room temp before you start to work with it.
  4. Divide dough into 6 equal pieces. Knead each round into a smooth ball and place them into a large Rubbermaid style container and cover. Let the dough balls sit at room temperature until doubled in size.
  5. WHEN READY TO GRILL – fire up the grill. With a rolling pin, flatten each dough ball on a work surface, may need to lightly flour, I have never needed to. Stack the rounds, placing each on top of each other between parchment paper. Grill each round over direct heat on both sides until bubbly; stack them. Dress with toppings and place back on the grill over indirect heat to melt and crisp.
  6. SMOKY BALSAMIC SAUCE In a sauce pan, melt 1 tablespoon butter, then add & combine 1/4 cup brown sugar, 3 tablespoons balsamic vinegar, 3 tablespoons unsulphured molasses, 1-1/2 teaspoons liquid smoke, 1/8 teaspoon sea salt, and optional Tabasco sauce; heat ingredients until they start to bubble, add a can of tomato sauce, stir and simmer for an hour.

More Great Recipes:
Pizza|Italian|Cheese|Olive|Serves a Crowd|Grill/Barbecue|Side|Snack|Appetizer|Hors D'Oeuvre

Reviews (12) Questions (0)

12 Reviews

Author Comment
lapadia June 9, 2011
Hi wssmom!!! Hmmmm, confused? Gee I wonder why...actually, at some point yesterday, replying to comments would start a new comment box, instead of attaching to the comment being replied to; noticed it happening in many places besides mine. Hopefully that is corrected, if not you will find this reply above your comment instead of underneath. Think I got that straight. BTW - thanks for the recipt comment!
wssmom June 9, 2011
I am confused by the order of the comments (but then, I am easily confused) but I am not at all confused by this recipe! Wow!
Author Comment
lapadia June 8, 2011
@boing9, actually it looks like Food52's comments program has a "glitch" today because I KNOW I answered you in the right spot...hmmm, things happen!
Author Comment
lapadia June 8, 2011
Hi boing9, thanks for checking out my recipe! Oh and re: my boulangere comment - it was supposed to be in reply to her comment at the very bottom of this page....OOPS!! kinda messed up :)
boing9 June 8, 2011
Hi lapdia, Looks great. Your comment is referring to boulangere <br /> as in boulangere potato???? There's something special about pizza <br />crust when you cook it at 750 degrees F. I guess it's a Tuscan flavor eh?
Author Comment
lapadia June 8, 2011
Yum, boulangere! They are great for breakfast...speaking from experience!
hardlikearmour June 8, 2011
Grilled pizza is on of my all-time favorite things! Love!
Author Comment
lapadia June 8, 2011
Thanks, hla! It' s a favorite around here, too. In fact, when preparing these I made a double dough recipe; once the dough has completed its first rise, I then shape into individual dough rounds and freeze, can be frozen for up to 3 we are ready for more!
MyCommunalTable June 8, 2011
Love the smoky balsamic sauce. I am so using that. I bet it tastes good on about anything. Yet again, thanks Lapadia.
Author Comment
lapadia June 8, 2011
Thanks, MCT! Yes, this sauce IS versatile, a favorite around here is with ribs, pulled pork and as a dipping sauce for my Cheesy Sticks.
boulangere June 8, 2011
If I could reach right into your delicious photo, this would make the perfect breakfast.
Author Comment
lapadia June 8, 2011
oops...I answered you above!!