The Ultimate Grilled Salad Pizza with Burrata

Are you ready to experience the ultimate summer food mashup? Imagine a perfectly grilled pizza with a crisp, smoky crust, topped not with heavy cooked toppings, but with a mountain of a fresh, zesty, and loaded Italian-style chopped salad. This incredible Grilled Salad Pizza is the vibrant, refreshing, and show-stopping meal your summer needs.

This is your definitive guide to creating a restaurant-quality Grilled Salad Pizza at home. We’ll show you how to master the art of grilling pizza dough directly on the grates, top it with a creamy white ricotta base, and then pile it high with a delicious antipasto-style salad and a whole ball of luscious, fresh burrata.

What makes this recipe so special is the incredible contrast of hot and cold, creamy and crisp, and savory and fresh. It’s a complete, satisfying meal that is perfect for al fresco dining on a warm evening. This Grilled Salad Pizza is more than just a meal; it’s a fun and memorable dining experience.

Table of Contents

Table of Contents

The Secret to Perfect Grilled Pizza Dough

Grilling pizza dough directly on the grates can seem intimidating, but it’s the secret to a crust with an unparalleled smoky char and a perfect chewy-crisp texture. This recipe uses a simple, foolproof method.

1. Use Room Temperature Dough: Cold dough is stiff and hard to work with. Let your pizza dough sit at room temperature for 30-60 minutes to relax the gluten, making it easy to stretch.
2. Oil is Your Friend: We shape the dough on an oiled pizza pan. This not only prevents it from sticking but also helps the dough develop a beautiful, golden, fried-like texture on the grill.
3. The “Flip” Technique: The recipe cleverly has you shape the dough on a pan and then quickly flip the entire pan over to deposit the dough round onto the hot grill. This is a fantastic, easy way to transfer the dough without it losing its shape.
4. Grill-Side Toppings: Once you flip the crust, you have to work quickly to add the toppings while it’s on the grill. Have your ricotta mixture and cheeses ready to go before you start.

The Anatomy of a Perfect Grilled Salad Pizza

The magic of this Grilled Salad Pizza lies in its layers of flavor and texture.

• The Grilled White Pizza: The base is a “pizza bianca,” or white pizza. Instead of tomato sauce, we use a creamy, seasoned ricotta spread, topped with a blend of melty mozzarella and salty Parmesan and Pecorino. Grilling it imparts a wonderful smoky flavor.
• The “Antipasto” Salad: This isn’t just a simple green salad. It’s a hearty, chopped salad loaded with Italian-inspired ingredients: juicy tomatoes, crisp cucumber, sharp red onion, tangy giardiniera (pickled vegetables), briny olives, and strips of provolone and salami.
• The Finishing Touches: A final topping of fresh, creamy burrata cheese and a drizzle of balsamic vinegar are what take this Grilled Salad Pizza over the top into true gourmet territory.

The Key Ingredients for Your Salad Pizza

This recipe uses a combination of fresh produce and Italian deli staples to create its signature flavor.

• Pizza Dough: A 1-pound ball of store-bought dough is a perfect shortcut.
• The Cheeses: A glorious combination!
  • Ricotta: Use whole-milk ricotta for the creamiest, most flavorful white pizza base.
  • The Three-Cheese Blend: A mix of low-moisture mozzarella (for the melt), Parmesan, and Pecorino Romano (for salty, nutty flavor).
  • Burrata: The luxurious, creamy topping that brings it all together.
• The Salad:
  • Giardiniera: A jar of Italian pickled vegetables adds a fantastic tangy crunch.
  • Kalamata or Gaeta Olives: Provide a salty, briny bite.
  • Genoa Salami & Provolone: This duo adds the hearty, savory flavor of a classic Italian chopped salad.

Step-by-Step Guide to Your Grilled Salad Pizza

This is a fun, multi-tasking recipe. Prepare your salad dressing and chop your salad ingredients while the grill preheats.

Part 1: Preparation

1. Prepare the Grill: Prepare your outdoor grill for a steady medium heat.
2. Make the Dressing: In a large salad bowl, whisk together the red wine vinegar, 1/2 teaspoon salt, several grinds of pepper, and the dried oregano. Slowly whisk in the 3 tablespoons of olive oil to create a smooth dressing. Whisk in the 1 tablespoon of grated Parmesan.
3. Infuse the Garlic: Add the single, crushed garlic clove to the dressing and let it sit for about 30 minutes while you prepare the pizza. This will infuse the dressing with a gentle garlic flavor.
4. Prepare the Ricotta Base: In a small bowl, stir together the ricotta, chopped garlic, and enough heavy cream or milk to create a smooth, spreadable mixture. Season with salt and pepper.

Part 2: Grill the Pizza

1. Shape the Dough: Brush a large pizza pan with olive oil. Place your room-temperature pizza dough on the pan and use your fingers to gently stretch and press it into a 12- to 13-inch round. Brush the top of the dough with more olive oil.
2. First Grill: Quickly flip the pizza pan over the hot grill, allowing the dough round to fall onto the grates. Remove the pan. Cover the grill and cook for about 3 minutes, until the bottom of the dough has distinct grill marks and the top looks set and bubbly.
3. Top the Pizza on the Grill: Using tongs, flip the pizza crust over so the grilled side is up. Working quickly, brush the crust with olive oil. Spread the prepared ricotta mixture almost to the edges. Sprinkle evenly with the mozzarella, Parmesan, and pecorino cheeses.
4. Finish Grilling: Cover the grill and continue to cook for 6 to 7 minutes, until the cheese is completely melted and bubbly, and the bottom crust is crisp and golden.

Part 3: Assemble and Serve

1. Finish the Salad: While the pizza finishes cooking, remove and discard the garlic clove from the dressing bowl. Add all your prepared salad ingredients—tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone, and salami—to the bowl and toss to coat in the dressing. Finally, add the chopped romaine hearts and toss again.
2. Assemble Your Masterpiece: Remove the hot, cheesy pizza from the grill and transfer it to a large cutting board. Cut it into 8 slices.
3. Serve Immediately: Pile the fresh, zesty salad generously on top of the hot pizza slices. Place the remaining fresh ball of burrata in the center of the pizza, drizzle the whole thing with balsamic vinegar, and sprinkle with red pepper flakes and extra oregano. Slice into the burrata just before serving so its creamy center oozes over the salad and pizza. Enjoy your incredible Grilled Salad Pizza!

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Conclusion: The Ultimate Al Fresco Dining Experience

This Grilled Salad Pizza is a true showstopper that perfectly embodies the spirit of summer entertaining. It’s a fun, interactive, and incredibly delicious meal that combines the best of a smoky grilled pizza and a fresh, vibrant chopped salad. The contrast of the hot, cheesy crust with the cool, crisp salad is an experience your guests won’t soon forget.

Frequently Asked Questions (FAQs)