White Grilled Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 1 pizza
Adapted from Grilled Pizzas & Piadinas by Craig W. Priebe with Dianne Jacob.
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil

  • 1 recipe pizza dough, cut into 2 pieces
  • 1/2 cup thinly sliced red onions
  • 4 cups fresh spinach, packed (I estimated about 4 to 5 handfuls)
  • 4 large white mushrooms, thinly sliced (or 7 ounce can sliced mushrooms)
  • sea salt
  • fresh ground black pepper
  • 2 tablespoons grated Parmesan
  • 1/2 cup sun-dried tomato pesto
  • 1 head of roasted garlic
  • 1/2 cup crumbled feta
  1. Preheat the grill to about 400° F/204° C.
  2. OIL: In the bowl or jar, mix together the oil, garlic, oregano, thyme, and basil. Set aside.
  3. PIZZA: Warm the skillet over medium heat and add 1 tablespoon of the herb oil to the pan. Saute the onions for a couple minutes, until they soften and glisten. Add the spinach and mushrooms, sauteeing just long enough for the spinach to wilt. Remove from heat and drain vegetables as necessary. Season with salt and pepper.
  4. Shape the dough into two pizzas. Brush the grill with oil and place the shaped doughs on the grill. Cook for about 3 minutes, until grill marks show and the bottom is crusty. Pick up the crusts with the tongs and place on a peel or cookie sheets, cooked side down.
  5. Brush on some of the herb oil, and sprinkle on the grated Parmesan. Add the cooked spinach, onions, and mushrooms. Drop small dollops of the pesto around the pizza and sprinkle on the crumbled feta.
  6. Carefully transfer the pizza back to the grill and cook for 5 to 8 minutes, until the bottom is crusty and browned and the toppings are hot. Use the tongs to move the pizza around the grill for even cooking. Remove from grill, slice, and serve.
More Information

large skillet
small bowl or a glass jar with lid
pizza peel or cookie sheets

Recipe Notes:

When I made the pizza I followed the directions in the book and put the onions on raw, but I prefer them cooked a bit, so that’s how I wrote the recipe. The ingredient list makes one white pizza, so double the toppings if you want two pizzas. The oil will keep well in the refrigerator, just put on a lid. If the oil thickens when cold, warm it slightly before using.
Recipe by Andrea Meyers at https://andreasrecipes.com/white-grilled-pizza/