WE EAT | Grilled Caprese Pizza

With summer upon us, we’ve been grilling a TON.  We’ve been sticking to the typical, veggies and protein.
Lots of steak actually.. I have been craving steak during this 3rd and final trimester and have been making every excuse to get it on our kitchen table.
Often times we forget the versatility of the grill, and it wasn’t until I was looking for meal planning inspiration that I realized how yummy a grilled pizza sounded.
So, over the weekend, we made good use of this summer cooking tool and kept the heat outside where it belongs.
These day I basically strip down to my undies and a tank top the moment I walk in the door in the afternoon.
100 degrees + humidity index of 4000 (or so it seems) + a dwarf elephant growing in your abdomen
Its hot, ya’ll.  Clothes are optional – and no one will say anything to you (dwarf elephant..)
Back to the pizza, shall we?
Caprese pizza for the family win!
Caprese Pizza
refrigerated store bought pizza dough (I used Pillsbury)
1 tablespoon olive oil
8 oz fresh mozzarella, sliced thin
2 Roma tomatoes, sliced thin
Salt and black pepper, to taste
fresh basil, chopped
Balsamic reduction**
For the Grill:
Place dough on a large baking sheet coated with cooking spray; lightly coat dough with cooking spray. Roll dough to 1/4-inch thickness and brush with olive oil.  Slide pizza dough from baking sheet onto cooking grate.  Grill, covered with grill lid, 2 to 3 minutes or until lightly browned. Turn dough over, and reduce temperature to low heat; top with tomato slices and mozzarella, season with salt and pepper. 
Grill, covered with grill lid, 5 minutes or until cheese melts. Arrange basil leaves over pizza and drizzle with balsamic reduction.
For the Oven:
Preheat oven to 450 degrees.  Roll pizza dough out onto your preferred pizza pan – I often use a rimmed baking sheet sprayed with cooking spray. Brush olive oil over the dough.  Arrange mozzarella slices and top with tomato slices.  Season with salt and pepper.  Sprinkle basil over pizza. Place in preheated oven and bake for 10-12 minutes, until crust is brown and cheese and melted.
Remove from oven and drizzle with balsamic reduction.
**Pour balsamic vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup.

I do realize that grilling isn’t for everyone- which is why I have offered the oven instructions, too:)
Either way – its a delicious pizza – albeit not the pretties thing I’ve ever made, but that didn’t matter.  Jordan was disappointed when the slices were gone.

Yep – we ate it all:)


June 17, 2015

  1. Jenn says:

    I now want caprese pizza for dinner. This looks so amazing. Caprese anything is my jam!

  2. I love caprese in ALL forms! This looks delish!

  3. Rachel says:

    I have been reading your blog for what seems like forever and have never commented. But we are expecting our first little one in about 9 weeks and so I've really stepped up my meal planning came in preparation – when it's just my husband and I, we almost never plan, just wing it with what's around the house. But I foresee that NOT working so well with a little one to care for. I've started meal planning each week with literally just the recipes you post "We eat" and it has been a breeze/game changer! All so easy and so delicious and it's not as hard as I thought! You keep it real, which I love. Sometimes you're just going to end up having peanut butter toast for dinner and that's cool! Your blog is awesome – keep it up!!

  4. LauraMiller says:

    I made this tonight and added chicken and red onion. So delicious!!!!