My Recipe Box

Summer Pizza Recipes

Summer pizza recipes

Summer. . .the season of burgers, potato salad, and. . .pizza? Oh, yes. These pizzas are topped with summer’s best: tomatoes, peppers, mushrooms, zucchini and lots of fragrant basil. Too hot for the oven? You'll find plenty of grilled pizzas (bonus: a gluten-free dough for grilling), and even a fried pizza. You can also create a custom thin- or thick-crusted pizza (yes, the dough is make-ahead!) using our Pizza Recipe Maker.

BEGIN

Gluten-Free Grilled Margherita Pizza

The beauty of a Margherita is in the simplicity of its fresh ingredients. When you get down to it, it is basically uncooked crushed tomatoes, creamy mozzarella cheese, and fragrant fresh basil.

view recipe

Sausage and Sweet Pepper Grilled Pizza

Little Italy's favorite street sandwich—Italian sausage and peppers—comes to life on top of this crispy, smoky pizza crust. This way you get more toppings and less bread. Now that's amore!

view recipe

Grilled BBQ Pork Pizza

This pizza combines the tangy vinegar sauce of Carolina pulled pork and the tomato-based flavor of Memphis BBQ. Try this pizza with leftover pulled pork, or shake up your next backyard BBQ and serve pulled pork pizza instead of the traditional sandwich.

view recipe

The Great Greek Grilled Pizza

Greek flavors are big and fat. Start with the usual suspects, then add ribbons of grilled zucchini to brighten and lighten the flavor. Every bite will transport you to the Greek islands.

view recipe

Magic Mushroom Medley Grilled Pizza

This pizza is a mushroom lover's dream, showcasing your favorite wild mushrooms with an accent of garlic and cognac.

view recipe

Maine Event Lobster & Corn Grilled Pizza

No summer home in Kennebunkport? This pizza's the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese.

view recipe

Pizza with Cherry Tomato and Basil Salad

Hot pizza and cool salad makes this an "everything-in-one" pizza. It makes a great appetizer for a casual summer dinner party, too.

view recipe

Greens on White Grilled Pizza

The heat from this hot-off-the-grill pizza slightly wilts the arugula over mozzarella, Asiago, and dollops of ricotta cheese, while the prosciutto adds a welcome salty sweetness.

view recipe

Yukon Gold Rush Grilled Pizza

Potatoes, garlic paste, and Gruyère come together to create a sophisticated pizza topped artfully with olives and rosemary.

view recipe

Asparagus and Egg Pizza

A pizza topped with asparagus and melty fontina cheese is delicious. But crack some eggs on it toward the end of baking, and you take it to a whole different level.

view recipe

Grilled Pizza with Tapenade, Roasted Onions and Blue Cheese

Who needs red sauce when you could lay sweet, caramelized roasted onions and crumbled blue cheese on an intensely favored oil-cured olive tapenade?

view recipe

Grilled Pizza with Roasted Red Pepper, Garlic & Fresh Mozzarella

This peppery twist on a traditional pizza sauce is joined perfectly with fresh basil leaves and mozzarella. Grilling this fresh pizza may just replace your traditional pizza-shop run.

view recipe

Ultra-Thin Crust Pizza Primavera

This light, bright pizza is a celebration of colorful spring and summer vegetables. And the easy make-ahead dough makes it simple to create a fresh pizza for a weeknight dinner.

view recipe

Chicken Caesar Pizza

This pizza features the pungent tanginess of a well-made Caesar salad, with the grilled crust standing in for the croutons. The Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray.

view recipe

Fried Pizza with Burrata and Fresh Basil

This pizza, with its tender-crispy fried crust, no-cook tomato sauce, and creamy mozzarella, is swoonworthy.

view recipe

Bollywood Chutney Chicken Pizza

Take a break from the ordinary by making this richly layered, colorful, spicy, and slightly chaotic pizza. Pair it with a Bollywood classic for dinner-and-a-movie night.

view recipe

Grilled Mushroom, Onion & Fontina Pizzas

The components of this pizza are grilled separately, then come together at the end. Grilled dough is topped with homemade sauce and Fontina, then grilled mushrooms and onions. Tomatoes and arugula added just before serving make the pizzas especially fresh.

view recipe

Pizza Salad

This combination of a warm crispy pizza crust topped with a vinegary chopped salad is such a natural and delicious pairing, you won’t believe you’ve never tried it before. Topping the pizza with slices of prosciutto or flakes of oil-soaked tuna fish makes it more substantial for dinner, but it’s great meatless too.

view recipe

Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge.

view recipe

Grilled Pizza with Buffalo Chicken and Blue Cheese

Any leftover store-bought rotisserie or roast chicken in your house? Use it with your favorite hot sauce to give your homemade pizza the classic flavor of Buffalo wings.

view recipe

Skip this ad

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

Cookbooks, DVDs & More