Grilled Pesto Pizza Recipe

Grilled pizza might sound a little intimidating, but honestly, it’s one of my favorite ways to make pizza at home. There’s just something about that crispy, slightly charred crust from the grill—it’s really hard to beat.

This grilled pesto pizza recipe brings together fresh kale pesto, juicy heirloom tomatoes, and melty cheese for a meal you can pull off right in your backyard. It’s simple, but still feels kind of special.

Summer is my go-to time for this pizza, especially when heirloom tomatoes are everywhere and tasting their best. Kale gives the pesto a twist, making it a bit more filling and, I think, even tastier than the usual basil version.

This one’s great for a weeknight dinner or if you’re having friends over for a relaxed evening. It’s not fussy, but it always gets people excited.

Let’s talk about what you’ll need and how to make it. I’ll throw in a few tips too—because nobody wants a stuck pizza crust or a burnt bottom.

Equipment

You don’t need anything fancy for grilled pesto pizza, but a few basic tools make life easier. I reach for these every single time.

Here’s what I grab:

• Gas or charcoal grill – Both work, so use whatever you’ve got
• Pizza peel – Makes sliding the pizza on and off the grill way less stressful
• Rolling pin or your hands – For stretching out the dough (I usually just use my hands)
• Pastry brush – Handy for brushing oil on the dough
• Large cutting board – For assembling everything before it hits the grill
• Sharp knife – For slicing tomatoes and, later, the pizza itself
• Tongs – Keeps your hands safe when flipping the crust
• Grill brush – For cleaning those grates

Having everything ready to go before you start grilling is a game changer. That pizza peel? Super helpful for avoiding dough disasters.

No pizza peel? No worries. A rimless baking sheet dusted with flour or cornmeal works too. Just make sure it’s well-floured so the dough actually slides off.

Ingredients

For this grilled pesto pizza, I stick with fresh, simple stuff that really lets the flavors shine. You can go with store-bought dough or whole wheat if that’s your thing.

For the Pizza Base:

• 1 pound pizza dough (store-bought or homemade)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced

For the Pesto:

• 1 cup homemade kale pesto (or fresh basil pesto)
• 2 cups fresh kale leaves
• 1/2 cup fresh basil
• 1/3 cup walnuts or toasted pine nuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic

For the Toppings:

• 8 ounces fresh mozzarella, torn into pieces
• 2 cups heirloom tomatoes, sliced (or cherry tomatoes, halved)
• 1/4 cup fresh basil leaves
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil for brushing

Fresh mozzarella is my favorite for this—it melts beautifully and has a creamier vibe than the shredded stuff. Heirloom tomatoes bring in lots of color and a sweet, rich taste that just works with the pesto.

Homemade kale pesto is easy: just blend up all the pesto ingredients. If you’re in a rush, basil pesto is totally fine. I love the crunch from toasted pine nuts or walnuts, too.

Instructions

First, I get my grill preheating to medium-high, around 400-450°F. You want it hot enough for a crispy crust, but not so hot that it burns in seconds.

While the grill’s heating up, I roll out the pizza dough on a floured countertop until it’s about 12 inches across. I brush one side with olive oil so it doesn’t stick.

Here’s how I grill the pizza:

• Place the dough, oil-side down, right onto the grill grates
• Close the lid and cook for 2-3 minutes, just until the bottom gets golden and has grill marks
• Brush the top with olive oil, then use tongs to flip the dough
• Quickly spread 3-4 tablespoons of pesto over the grilled side
• Scatter torn kale leaves evenly on top
• Lay out the sliced heirloom tomatoes
• Add mozzarella and a pinch of salt
• Close the lid and cook for another 3-4 minutes

I keep a close eye on it at this stage. The cheese should melt and the bottom should end up crispy and golden brown.

If the bottom’s browning too fast, I just move the pizza to a cooler spot on the grill. Too slow? I nudge the heat up a bit.

Once it’s done, I slide the pizza onto a cutting board and let it rest for about a minute. Makes slicing so much easier.

Notes

The dough stretches best when it’s at room temp. I usually take it out of the fridge about half an hour before I start.

If you don’t have kale, swap in spinach or arugula. I’d add arugula after grilling, though—it wilts super fast.

Heirloom tomatoes can be pretty juicy, so I like to pat them dry with paper towels before topping the pizza. That way, the crust stays crisp.

No grill? No problem. You can use a grill pan or even your oven. For the oven, I crank it to 475°F and bake the pizza on a stone for 10-12 minutes.

Store-bought pesto is a time-saver, but homemade really does taste fresher. I make mine a few days ahead and keep it in the fridge with a thin layer of olive oil on top.

Pizza cooks quickly on the grill—usually just a few minutes per side. I keep a close eye on it because it can burn fast if you’re not careful.

Leftover pizza keeps in the fridge for a couple of days. I reheat slices in a skillet over medium heat to keep the crust crisp (the microwave just makes it soggy).

Going dairy-free? Skip the cheese or use a plant-based one. The pesto and veggies have plenty of flavor on their own.

Tasting Notes

The first bite of this grilled pesto pizza? That charred crust hits you right away—smoky, crisp, and honestly, it’s just better than what you get from a regular oven.

Those grill marks really do something special, don’t they?

The basil pesto is bright and garlicky—it covers every bit of the pizza.

It’s rich, but not too much, and the pine nuts sneak in with buttery little pops here and there.

Honestly, the crispy kale might steal the show.

Once it’s grilled, you get these crunchy edges but the centers stay soft enough, almost like they’re hugging the pizza.

There’s this earthy, nutty thing happening that really makes it feel like a true green pizza.

And then you’ve got the heirloom tomatoes—they’re juicy and sweet, which cuts right through the pesto and cheese.

Each kind brings its own vibe, some tangy, some just plain sweet.

The cheese? It melts into these golden, bubbly patches, and the browned spots are salty in the best way.

You end up with little pools of gooey, stretchy cheese that are hard to resist.

Somehow, this summer pizza feels fresh and light, even with all those toppings.

Hot, crispy crust meets cool, juicy tomatoes—each bite’s got something going on.

It all comes together without anything taking over, and the mix of crunchy, creamy, and juicy keeps you reaching for another slice.

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