Grilled Caprese Pizza

Fresh pesto, sliced tomatoes and fresh mozzarella make the perfect summer pizza.

Prep Time
30 Min
plus rising
Cook Time
10 Min
Recipe by
Plugrà® Kitchens

Pizza Crust

3 cups (360g) flour, plus more for rolling out the dough
1 cup (227g) water, heated to 105°F
2 tbsp. (28g) Plugrà® Premium Butter, salted, very soft
1 tbsp. (21g) honey
1 packet (7g) active dry yeast
1 tsp. (6g) kosher salt


1 cup (25g) fresh basil leaves (no stems)
2 tbsp. (14g) walnuts
1 large (3g) garlic clove
3 tpsp. (42g) Plugrà® Premium Butter, salted, very soft
¼ cup (28g) parmesan cheese, grated


2 medium (170g) Roma tomatoes, thinly sliced
8 oz. (227g) mushrooms, thinly sliced
1 lb. (454g) fresh mozzarella, sliced
½ cup (56g) parmesan cheese, grated

cornmeal, for dusting
Pizza Crust: Combine all ingredients in a large bowl and stir until it comes together. Lightly flour a work surface and turn the dough out. Knead for about 5 minutes or until the dough forms a smooth ball. Return it to the bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
Pesto: Combine all the ingredients in the bowl of a food while the dough is rising, processor and blend until nearly smooth. Transfer into a medium bowl and set aside.
Heat a gas grill to 400°F or prepare the coals in a charcoal grill for indirect heating.
Dough: SPRINKLE a work surface with flour and transfer the dough to it. Divide the dough into 2 equal pieces and set one aside. Gently form the dough into a ball and dust with flour. Dust the work surface with flour and roll into a 12 to 14-inch circle, adding more flour as needed to keep the dough from sticking. Sprinkle a pizza peel or flat cookie sheet with about a tablespoon of cornmeal and transfer the rolled dough to the peel. The cornmeal will keep it from sticking when you transfer it to the grill.
Clean the grates of the grill and slide the crust onto it (the side with the coals on a charcoal grill). Cook for 1 to 2 minutes or until the crust has set and is lightly browned then turn over using a wide spatula or a pair of tongs. Cook for an addition minute or until the bottom of the crust has lightly browned. Transfer back to the pizza peel or cookie sheet (be sure to cover the gas grill to keep in the heat and turn off all but 1 burner) Spread the prepared crust with ½ of the pesto (about ¼ cup) top with ½ of the cheeses, ½ of the tomato slices, and mushrooms. Place on the unlit side of the grill and cook for about 5 minutes on a charcoal grill or about 10 minutes on a gas grill heated to about 375°F. Repeat with the remaining crust, pesto, and toppings. Garnish with additional basil leaves, if desired, and serve immediately.