Grilled Summer Herb Garden Pizza brings the vibrant flavors of the season to your table in just 25 minutes. Crispy, smoky crust meets a medley of fresh herbs, juicy tomatoes, and creamy mozzarella for a bite that’s both light and satisfying. The grill adds a charred depth, while the aromatic basil and oregano infuse every slice with garden-fresh brightness. Perfect for warm evenings, this pizza is a celebration of simplicity and flavor.
With only 15 minutes of prep, this recipe is as effortless as it is delicious. The combination of tangy tomato sauce, gooey cheese, and fragrant herbs creates a harmony of textures and tastes that’s hard to resist. Whether it’s a quick weeknight dinner or a weekend gathering, this pizza promises to be a crowd-pleaser that captures the essence of summer in every bite.
Fresh Ingredients for Grilled Summer Herb Garden Pizza
- Pizza dough (pre-made dough from Whole Foods works great)
- Garlic oil (1 garlic clove + ¼ cup olive oil, mixed)
- Fresh mozzarella cheese, sliced (substitute with Daiya cheese or omit for a vegan option)
- Tomatoes, 1-2 small per pizza, sliced
- Fresh herbs, chopped (use your favorites—thyme, sage, basil, and parsley are excellent choices)
Step-by-Step Grilling Instructions
- Preheat your grill or grill pan to medium-high heat. If using an indoor grill pan, also preheat your oven broiler for bubbling cheese.
- Roll out the pizza dough lightly with flour to prevent sticking. Divide into four ovals for individual pizzas.
- Brush the dough with garlic oil and place it on the hot grill. Grill for 4-5 minutes per side, checking for black grill marks to indicate doneness.
- Flip the dough once the first side has grill marks. For outdoor grills, add cheese, tomatoes, and herbs to the cooked side, then close the grill until the dough is fully cooked. For indoor grill pans, finish grilling the second side, then transfer to a baking sheet.
- Broil in the oven (if using a grill pan) for 3-5 minutes, or until the cheese is bubbling and golden.
- Serve immediately and enjoy your fresh, herb-packed pizza!
Creative Topping Ideas to Elevate Your Pizza
While fresh mozzarella, tomatoes, and herbs are classic, don’t be afraid to get creative! Try adding caramelized onions for sweetness, roasted red peppers for a smoky flavor, or sautéed mushrooms for an earthy touch. For a protein boost, grilled chicken or prosciutto works beautifully. If you’re vegan, consider marinated tofu or artichoke hearts for extra depth.
Perfect Pairings: Serving Suggestions
This grilled pizza pairs wonderfully with a crisp summer salad—think arugula, lemon vinaigrette, and shaved Parmesan. For drinks, a chilled white wine or sparkling water with a twist of lime complements the fresh flavors. If you’re hosting, serve the pizzas as individual portions for a fun, interactive meal.
Quick Storage and Reheating Tips
Leftover pizza? Store it in an airtight container in the fridge for up to 2 days. To reheat, place it on a preheated grill or in a 350°F oven for 5-7 minutes to restore the crust’s crispiness. Avoid the microwave, as it can make the dough soggy. For longer storage, wrap slices in foil and freeze for up to a month.
Time-Saving Hacks for Busy Cooks
To save time, use pre-made pizza dough (like the one from Whole Foods) and prep your toppings in advance. You can also make the garlic oil ahead and store it in the fridge for up to a week. If you’re grilling outdoors, preheat the grill while you roll out the dough to streamline the process.
Grill Like a Pro: Equipment Guidance
For best results, use a grill pan with ridges if you’re cooking indoors—it helps create those signature grill marks. Outdoor grillers, make sure your grates are clean and lightly oiled to prevent sticking. Grill-safe tongs are a must for flipping the dough, and a pizza peel or baking sheet is handy for transferring the pizza to the oven if needed.
Grilled Summer Herb Garden Pizza
Ingredients
Pizza dough
- Pizza dough (I used pre-made dough from Whole Foods)
Garlic oil
- Garlic oil, for brushing dough (1 garlic clove + ¼ cup olive oil)
Toppings
- Fresh mozzarella cheese, sliced (if vegan, Daiya cheese, or no cheese)
- 1-2 small tomatoes per pizza, sliced
- Fresh herbs, chopped (whatever you have/like… I used thyme, sage, basil and parsley)
Instructions
- Heat your grill or grill pan to medium-high heat. If you’re using an indoor grill pan, also preheat your oven broiler – if you want bubbling cheese, you will have to finish it in the oven.
- Roll out your pizza dough with a bit of flour so that it’s not super-sticky (you don’t want it to completely stick to the grill). Divide into four ovals for individual pizzas.
- Brush the dough with a bit of the garlic oil and place on the hot grill. The time you will grill each side will depend on how thin you have rolled out your dough. I grilled mine for 4-5 minutes per side.
- Using grill-safe tongs, you can slightly lift up a corner to look and see if black grill marks are starting to form. Once the first side has nice black grill marks, flip it over.
- From here you have two choices: If you’re using an outdoor grill, place the cheese, tomatoes, and herbs on the already-cooked side of the dough and shut the top of the grill until the dough is cooked through. If you’re using a grill pan, finish grilling the second side of the dough. Remove and place on a baking sheet. Place the cheese, tomatoes, and herbs on the pizza and broil it in the oven for another 3-5 minutes, or until the cheese is bubbling.