This Late-Summer Grilled Pizza overflows with the freshest seasonal produce and cooks in minutes on the barbecue. It’s a fast, flavorful way to celebrate summer.
Welcome to the Cooking with Friends series. Every two weeks I invite talented food writers and bloggers to share recipes and ideas. Today I’m pleased to feature a vibrant Late-Summer Grilled Pizza recipe contributed by Christelle of Christelle is Flabbergasting. Christelle is a Montreal-based food writer and photographer with a background that blends French and Middle Eastern culinary influences, which often brings bright, seasonal flavors to her dishes.
Why grilled pizza? In Québec, nothing says summer like firing up the barbecue. Grilling pizza is fast, gives the crust a smoky char and crispness that oven baking can’t quite match, and lets fresh market produce shine. This recipe began as a simple appetizer-style bread topped with cheese and tomato, but evolved into an “everything” pizza inspired by peak-season ingredients: sweet figs, corn, juicy cherry tomatoes, and fragrant herbs.
This version balances the creaminess of Jarlsberg cheese with the sweetness of figs, the pop of cherry tomatoes, and the smoky crunch of grilled corn. The quick dough includes yogurt for tenderness and can be shaped by hand into free-form crusts, making it an accessible grilled pizza recipe for summer dinners and gatherings.
Substitution tips and ideas
- Turn the dough into grilled naan or flatbreads instead of a traditional pizza crust.
- Make it vegetarian by omitting the cured sausage and adding roasted vegetables or marinated mushrooms.
- Swap Jarlsberg for fresh buffalo mozzarella or another melty cheese for a more classic pizza flavor.
- If you prefer a different herb, replace the coriander (cilantro) with fresh basil or parsley.
- Use heirloom or multicolored cherry tomatoes for visual appeal and balanced sweetness.
Grilled pizza is a versatile summer staple: it’s quick to prepare once the dough has rested, and it showcases seasonal produce beautifully. Below is the full recipe with ingredients and step-by-step instructions for two small pizzas (or one large).
Late-Summer Grilled Pizza
This Late-Summer Grilled Pizza overflows with the freshest produce and cooks in minutes on a hot grill. Ideal for summer gatherings or a quick weeknight meal.
Ingredients
For the dough
- 1/2 cup (125 ml) warm water
- 1 tsp (5 ml / 4 g) active dry yeast
- 1/2 tsp (2.5 ml) sugar
- 2 cups (500 ml / 250 g) all-purpose flour or white spelt flour
- 1 tsp (5 ml) salt
- 1/4 cup (60 ml) plain yogurt
- Olive oil for coating
For the toppings
- 1 small clove garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 1/4 cups (310 ml / 125 g) grated Jarlsberg cheese
- 4 small black figs, thinly sliced (about 100 g)
- 6 thin slices of Spanish cured sausage, halved
- 2 cups (500 ml) multicolored cherry tomatoes, halved
- 1 small ear of corn, grilled and kernels removed
To serve
- Fresh coriander (cilantro) leaves
- Fleur de sel or flaky sea salt
- Freshly ground black pepper
Instructions
- Prepare the yeast: In a bowl, combine warm water, active dry yeast and sugar. Let sit 10–15 minutes until frothy.
- Make the dough: Preheat the oven to its lowest setting (about 100°C / 210°F). In a large bowl, mix the flour and salt. Make a well and add the yeast mixture and yogurt. Knead until the dough is smooth, elastic and only slightly sticky.
- First rise: Shape the dough into a ball and place it in a lightly oiled, heatproof bowl. Cover with a damp towel. Turn the oven off, place the bowl inside, and close the door. The residual warmth will encourage a quicker rise. Let rise about 30 minutes, or until doubled.
- Prepare toppings and oil: In a small bowl, combine the olive oil and minced garlic; set aside. Preheat the barbecue to high heat for at least 10 minutes and oil the grill grate.
- Shape the crusts: Divide the dough into two portions. On a floured surface, press and stretch each portion into a free-form crust using your hands.
- Grill the crusts: Grill each crust 2–3 minutes until the underside is well marked. Flip the crust, brush with the garlic-infused oil, and sprinkle with grated Jarlsberg. Arrange sliced figs on top.
- Finish on the grill: Grill 2 more minutes, or until the cheese melts and the crusts are cooked through. Closing the grill lid will help the cheese melt faster.
- Assemble and serve: Transfer pizzas to a board. Garnish with sausage slices, halved cherry tomatoes, grilled corn kernels and fresh coriander leaves. Season with flaky salt and freshly ground pepper. Serve immediately while hot.
Recipe credit: Christelle Tanielian
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