Grilled Pizza {topped with meatballs and spinach}

Oh. My. Gosh.  I seriously can not believe it has taken me this long to try making my own grilled pizza.  I am not sure if I just pictured failing at my first attempt and having a big gooey mess on my grill or what!  But this was the easiest pizza I have ever made. The hardest part–taking the toppings outside to my patio.

Let me preface by saying this will be a staple in our menu but I will health-ify it.  This pizza was made with store bought white dough (I know. I know.) But I was having an Italian Girl moment. Forgive me.

I made the chicken meatballs from a pre-seasoned package from Whole Foods. They didn’t have any ground chicken breast the day I shopped, so I thought what the heck?  And it was a time saver for sure.

So here is how it all went down:


1 can of crushed tomatoes {right not I love Muir Glen fire roasted, if you go the pre-made sauce route just check the label for high sugar, sodium, or ingredients you can’t pronounce}

1/2 large sweet onion

3 cloves of garlic

fresh basil

Italian herbs {parsley, oregano}

Mixed greens {I used spinach and arugula}

Olive Oil

Fresh Mozzarella {shredded, I used about half of the ball}

Flour for rolling

Salt and Pepper to taste


Let the dough rise.  I just took it out of the fridge late morning morning and it was ready to go by dinner time.  There is something very exciting about watching a ball of dough get poofy.

For the meatballs– preheat oven to 350. Roll into bite size balls.  Place in oven on a cookie sheet lined with parchment paper. Bake at 350 for about 15-20 minutes, or until no longer pink inside.

Sprinkle your surface with some flour,  knead the dough for a few minutes to work out any air bubbles.  Roll the dough out to about 1/4 in thick.  Let sit.

In a medium sauce pan, heat up a couple of tablespoons of olive oil.  Chop half {of the half} of the onion.  Add to pan, stir, and sauté until translucent.  Chop two cloves of garlic and add to pan.  Cook until you smell the garlic–about 30-60 seconds.  Add can of crushed tomatoes.  Season with parsley and oregano {about 1 tsp of each–I always eyeball my Italian herbs}.  Chop a handful of fresh basil and add to pan. Season with salt and pepper to taste. Cover and let simmer for 20 minutes.

Heat your grill to medium heat.  Crush  remaining clove of garlic into 2 tablespoons of olive oil.  Slice remaining onion super thin {optional topping here}.Brush on one side of pizza dough.  When sauce is done simmering, place dough on grill, oil side down.  Brush top side with olive oil and garlic.  Close grill cover and cook for about 5 minutes. Top will get bubbly and grill marks on the bottom mean it’s time to flip.  Spread sauce over entire top of pizza crust. Top with meatballs, sliced onions, and shredded mozzarella.  Pizza is done cooking when cheese is melted and bubbly.  Be careful not to burn the crust!  Remove from grill–I used a flat baking sheet to slide under the crust.

Once inside, I topped my personal slice with a huge handful of spinach and arugula.

Next time, I am going to try making my own whole wheat crust…stay tuned!

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