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Grilled Mediterranean Pizza

Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Servings 4 to 6


  • Olive oil to grease the grill
  • 2 cups of arugula
  • 1/4 cup pitted kalamata or niçoise olives chopped
  • 1 small beefsteak tomato diced
  • 1/2 cucumber diced
  • 8 mint leaves chopped
  • 2 stalks fresh Greek oregano leaves chopped (compost stems)
  • 2 tablespoons vinaigrette dressing
  • Flour for rolling out the dough
  • 1 pound of pizza dough divided (recipe is here)
  • 3 ounces feta cheese


  • Wipe the grates of your grill with a bit of olive oil. Just enough so the pizza won’t stick. Preheat the grill.
  • Meanwhile, prepare the salad topping. Add the arugula, olives, tomato, cucumber, mint leaves, and oregano to a deep bowl. Spoon in the dressing, and toss until well coated.
  • Prepare the dough for the grill. Sprinkle some flour on a board or counter. Take one half of the dough, and roll it out into a ¼-inch thick rectangle, sprinkling additional flour on the dough and board, only as needed. Repeat with the remaining piece of dough.
  • Use a pizza peel or the back of a sheet pan to slide the dough onto the grill. Cook until slightly charred underneath, 3 to 4 minutes. Using metal tongs, turn the dough over, and cook on the other side until slightly charred. Remove from the grill.
  • Sprinkle an even amount of feta cheese over each crust. Divide the salad, scattering it on top of the crust. Cut into slices, as desired, and serve immediately.