Grilled Pizza Recipes

It’s hard for me to believe that Memorial Day weekend is here! This year has seriously flown by! I’m so excited that we finally got a gas grill and since our patio had it’s makeover I’ve been enjoying our yard every night! Nothing says Memorial Day like kicking off summer outside at a BBQ or family dinner. I’ve teamed up with Old Navy to share my favorite recipe for the grill — (pizza of course) and my ideal grilling outfit! Read on for the recipe and style tips!

I love to be comfortable when I’m entertaining at home — so breezy and lightweight maxi dresses are my ideal look. I added a thin belt to cinch my waist and a few bangles for a night with friends. My sister paired a flowy (and super soft) Old Navy tank with her denim shorts for a more casual look. If you ask me, comfort is key when grilling outside! Old Navy is having a big Memorial Day sale this weekend with prices up to 50% off– so you can pick up these pieces and more for a great deal. As if you didn’t need another reason to shop — Old Navy is giving away one Weber Grill in every one of their US stores this weekend!

My parents have been making grilled pizza for a few years now and I’m so excited we can finally make it our place. It’s so easy and comes out perfect every time. My favorite combinations are Lemon + Kale Pizza and Fig Jam with Prosciutto & Arugula! YUM!

Lemon + Kale Pizza 
Pizza dough
Kale (washed, trimmed + chopped)
Garlic
Olive Oil
Fresh lemon juice
Parmesan cheese (shredded)

1. Flour your counter or pastry board and flatten dough into a round disc. Meanwhile place a cold pizza stone on your grill and pre-heat it.
2. Cover a pizza peel with a thick layer of cornmeal and transfer the crust.
3. Mix together lemon juice, olive oil, garlic, salt + pepper in a small bowl and reserve half. Brush on to coat the crust.
4. Top with parmesan cheese (and mozarella too if you’d like).
5. Slide the pizza onto your stone and bake until the cheese is bubbly and the crust is golden. The time will vary depending on the heat and your grill — roughly 12-15 minutes.
6. Toss kale with remaining dressing, remove pizza and top with kale mixture.

Fig Jam + Arugula Pizza With Proscuitto
Pizza Dough
Fig jam (We like Trader Joes)
Fontina cheese
1/2 small onion
Arugula
Proscuiotto

1. Thinly slice 1/2 an onion. Add 2 tbs of olive oil to an iron skillet and cook the onion over low heat until it caramelizes for about 30-40 minutes.
2. Flour your counter or pastry board and flatten dough into a round disc. Meanwhile place a cold pizza stone on your grill and pre-heat it.
3. Cover a pizza peel with a thick layer of cornmeal and transfer the crust.
4. Top with fig jam, fontina, caramelized onions.
5. Slide the pizza onto your stone and bake until the cheese is bubbly and the crust is golden. The time will vary depending on the heat and your grill — roughly 12-15 minutes.
6. Top with arugula and slices of proscuitto.