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.
Grilled Pizza
Ingredients
Dough:
- 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
Instructions
- 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.
Can you use self rising flour for this recipe?
Made this today loved the pizza crust recipe so easy put mozzarella red pepper and artichoke hearts and Kalitta olives yum
Easy and tasty! Great recipe to memorize and use it whenever!
If I want to make the dough ahead, how long is it ok in the fridge ( my last batch was not as good after being refrigerated) or can I freeze it?
You can make the dough ahead and wrap it with plastic, and keep refrigerated for 3 to 4 days. Be sure to let it get back to room temperature before baking or the crust will blow up like a balloon
First attempt was so bad because I didn’t read the recipe & used 2% yogurt. It was a sticky, unsavable mess. The second time went much better. I bought 0^ Fage because I couldn’t find Stoneyfield and it worked great.
This pizza is ridiculously good!!
i only have whole greek yogurt, i notice the recipe specifically says not to use that. is that because it won’t work or because using whole greek yogurt will throw off the nutritional information?
Loved trying this recipe – I was fearful because I’m not great with dough….but I took my time and it all worked perfectly (not sticky at all) Grilling on a gas grill was very easy! Next time, I’ll use less salt in the dough…maybe a personal preference but both my husband and I found it a little salty. Can’t wait to make grilled pizza again soon! Thank you for all of your excellent and healthy recipes.
LOVE this recipe! Works perfectly. So easy to make. Can the dough be frozen?
What a waste of product 🙁 I tried to successfully make this dough 3 times and all I ended up with was a huge sticky and useless mess. I used the exact ingredients listed and it was so super sticky. After the 1st fail, I made sure my yogurt was drained and I added more flour..NOPE…3rd time I even used less yogurt still…NOPE. I am super disappointed..and I am super hungry.
Sorry you such trouble, make sure your yogurt is super thick. (Like if you turn it upside down it wouldn’t come out) Stonyfield works great!
How to store your pizza dough?
Not to be redundant of all the other comments here but WOW is this good. I was kind of skeptical and I thought the whole grill thing was a gimmick. I’ve used the 2-ingredient dough as pizza crust in the oven before and it’s fine. But on a grill it’s AMAZING. It tastes like a good restaurant. I also love that it turns pizza into an easy outdoor summer meal too. I think we’ll be eating this alllll summer long.
One tip – don’t attempt to combine it into a bigger pizza. It gets too unwieldy and floppy to go on the grill and the dough ends up sagging through the grates. Stick to the individual sizes.
My only (tiny) gripe is that one serving is not enough, haha. I usually eat 1.5x, the points are still not too bad and it’s a lot more filling. Thank you Gina, as always!
Can you use the Stonyfield whole milk Greek yogurt for this? I don’t think I can find the 0% fat near me.
Has anyone tried this with bread flour? I make the Greek yogurt bagels with bread flour and it makes them even more doughy and delicious! So excited to make pizzas for dinner this week!
AMAZING! I’m making my pizza like this from now on! I added mushrooms and spinach. Try this ASAP!
This pizza is life changing. We have grilled it on a gas grill, charcoal grill and flat top! All are amazing, but I do love the smoky flavor from the charcoal. We make a bunch of different toppings and after grilling the pizza crust on both sides, we allow everyone to build their own pizza and then put them back in the grill to melt the cheese. So fun for family birthday parties or Friday night by the fire pit.
I love this recipe! Can I use 5% Greek yogurt or does it need to be 0%? I don’t have 0% in my fridge.
I have made this recipe many times now and it is easily one of my family’s favourites!!! So great on the bbq!! Thanks so much for all the great recipes – love this site!!! Question: can I make the dough and freeze it for later use?
Wow! I’ve been wanting to try this recipe for a long time and I admit I was sceptical…I was totally craving pizza today and didn’t want to wait for a traditional yeast crust to rise so I gave this recipe a try…AMAZING! Soooo good and so easy! Definitely a keeper!