Easy Grilled Pizza made from scratch with a yeast-free Greek yogurt dough, topped with sauce, mozzarella cheese and your choice of toppings. A great summer outdoor meal that whole family can enjoy!
I’m sure by now, you’re no stranger to the ever-so-popular Greek yogurt dough used in these bagels, and this Breakfast Pizza. I tested it out on the grill and it came out perfect! And the best part of making pizza for dinner is that everyone can customize it with the toppings of their choice.
Gary Hirshberg, the co-founder of Stonyfield pictured above and next to me is a pioneer in environmental sustainability and organic agriculture. He has dedicated his life to spreading the word about the importance of farming organic which is why all their yogurt is made without the use of toxic persistent pesticides, artificial hormones, antibiotics or GMOs. He has such a passion for bringing awareness to the world, that it was the main focus of the whole trip, and less about his yogurt (which of course is creamy and delicious, by the way!). I was so inspired by him and his passion, and learned so much from him.
I just got back from an incredible farm tour in Vermont with the team and co-founder of Stonyfield Yogurt, and returned completely inspired and excited to share what I learned about organic farming.
Why Purchase Organic Dairy?
- It’s better for you. Because it comes from cows that are actively grazing on grass, as nature intended. Organically raised cows spend their days outside on pasture so the milk they produce is significantly higher in Omega-3 fatty acids and CLA (conjugated linoleic acid), heart-healthy fats that can help lower bad cholesterol and increase good cholesterol. There’s also compelling evidence that many organic fruits and veggies are more nutritious, too.
- It’s better for our children’s health. Research has demonstrated that an organic diet can dramatically reduce pesticide levels in kids’ bodies.
- It’s good for the planet. One of the main goals of organic farming practices is to avoid soil contamination as well as rivers, drinking water, and air with toxic persistent chemicals.
- It’s also better for the farmer and their neighbors, as they aren’t exposed to potentially carcinogenic herbicides.
- It’s better for the bees.
What does the USDA Organic seal mean?
When you see the USDA Organic seal, you’re purchasing food free of artificial flavors or preservatives, toxic persistent pesticides, artificial hormones, antibiotics, and genetically modified organisms (GMOs).
On our last night of the tour, we had an incredible, interactive meal at Philo Ridge farm. Dinner was cooked for us by the chefs at Blue Apron using locally sourced vegetables.
How To Grill Pizza
- Start with pizza dough, or my homemade pizza dough recipe below and roll out out thin over a floured surface.
- Heat the grill and oil the grates.
- Cook the dough directly over the grates covered on both sides until grill marks appear, then remove and add your sauce, cheese and toppings.
- Return the crust to the grill until everything is hot and melted.
Tips for Perfect Pizza Dough
- Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it.
- I highly recommend using Stonyfield Greek Yogurt because it’s thicker than other brands. If you use another brand it may result in stickier dough which would be hard to work with.
- If your dough is sticky add more flour or use less yogurt.
- I’ve tested this with white and whole wheat flour. Both work, but the white is lighter and airier.
- To prevent the dough from blowing up when it cooks, use a fork to pierce the dough all over before cooking.
- 1 cup all purpose or white whole wheat flour*, (5 oz )
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup 0% Stonyfield Greek yogurt, not regular, drained if there's any liquid
- 1/4 cup pizza sauce
- 4 ounces fresh mozzarella cheese, sliced thin
- 1 1/2 cups baby arugula
- kosher salt and black pepper to taste
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Clean and preheat the grill on high heat, covered.
- Working one at a time, divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals.
- Oil the grates of the grill then add the pizza dough directly to the grill.
- Cook, covered 1 to 1 1/2 minutes on each side until grill marks appear on both sides.
- Spread 1 tablespoon pizza sauce over each crust. Top each with 1 ounce of cheese.
- Put it back on the grill covered until the cheese is melted and bubbling, about 1 minute.
- Top with fresh arugula, salt and pepper and eat right away.
- To make this in the oven, bake the dough 450F 10 to 12 minutes turning halfway before adding the sauce and cheese.