Gav Martell: He’s in the Kitchen


Grilled Pizza with Ricotta Cheese, Fresh Tomatoes & Basil

If you’ve never put pizza dough on the grill—it’s a must-do

If you’ve never put pizza dough on the grill—it’s a must-do. After brushing the dough with olive oil you can place it directly on your cooking grates. After a few minutes on each side you end up with some of the best eats you’ve ever pulled off the grill. Similar to wood oven pizza it has an incredible crunchy exterior, with a deliciously soft middle, and a fantastic smokey undertone.

The grilled pizza recipe below is fantastic, but I also use the same method to make flat breads and bread for grilled sandwiches. It blows away anything you’ll find in the bakery aisle.



Grilled Pizza with Ricotta Cheese, Fresh Tomatoes, Basil & Roasted Garlic

Adapted from Boy Meets Grill (my cookbook!)

Serves: 8


2 (16-ounce) store-bought pizza dough
1/4 cup olive oil
1 pound fresh mozzarella, thinly sliced
3 plum tomatoes, diced
1/4 cup basil, chiffonade
1 pound ricotta cheese, drained
2 tablespoons roasted garlic oil
Shaved Parmesan, for garnish


 Separate each pizza dough into half giving you four equal parts.

 Preheat grill to Medium-High heat. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, about 4 minutes. Turn over and grill another 4 minutes.

 Remove dough from the grill and place on a cookie sheet or a sheet of aluminum foil. Spread each with the mozzarella, tomatoes, and basil. Place tablespoons of the ricotta around the edges of the crust.

 Still on the aluminum foil, return pizza to the grill and close cover. Cook until cheese has melted, about 3 to 5 minutes.

 Place on a platter, drizzle with roasted garlic oil, and sprinkle with Parmesan cheese. Cut into 4 and serve.


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