Garden to Table Pizza on the Kamado Grill

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There's something incredibly satisfying about walking into the garden, picking fresh basil and homegrown tomatoes, and turning them into dinner just a few minutes later. This simple pizza lets those fresh ingredients shine while the charcoal grill adds a subtle smoky flavor you just can't get from a regular oven.

Using store-bought dough keeps this recipe quick and easy, making it perfect for a weeknight meal without sacrificing homemade flavor. The garlic-Parmesan crust takes it over the top, giving every bite an irresistible buttery finish.

Ingredients

  • 1 ball store-bought pizza dough
  • 1½-2 cups shredded mozzarella cheese
  • 2-3 cloves garlic, minced
  • ½-1 cup Everglade (or cherry) tomatoes, lightly crushed
  • Fresh basil leaves, torn
  • Garlic Parmesan Pizza Crust Brush (see my recipe)

Equipment

Directions

  1. Light your charcoal and stabilize your Kamado at 500°F.

  2. Install your raised cooking setup with the pizza stone for raised direct cooking. Allow the pizza stone to preheat for at least 20-30 minutes.

  3. Stretch the pizza dough into your desired size on a sheet of parchment paper.

  4. Evenly sprinkle the shredded mozzarella over the dough.

  5. Scatter the minced garlic across the cheese.

  6. Add the Everglade(or cherry) tomatoes and fresh basil leaves.

  7. Carefully transfer the pizza, parchment paper and all, onto the hot pizza stone.

  8. Grill at 500°F for approximately 10-12 minutes, or until the crust is golden brown and the cheese is bubbling. Cooking time may vary depending on your grill. 

  9. About 2 minutes before the pizza is finished, generously brush the crust with the Garlic Parmesan Pizza Crust Brush. This creates an incredibly flavorful golden crust.

  10. Remove from the grill, let rest for about 5 minutes, slice, and enjoy!

Tips

  • Raised direct cooking helps brown the crust while preventing the bottom from burning.
  • The parchment paper makes transferring the pizza effortless and eliminates sticking.
  • I like to remove the parchment paper after the dough has set, usually takes about 3 minutes on the grill
  • Fresh garden basil is best added during the final few minutes so it stays vibrant without burning.
  • Everglade tomatoes add an amazing burst of sweetness, but any cherry tomatoes work great. Also, they are super hardy and easy to grow.
  • Smaller tomatoes(like everglades or cherry) also release less moisture/water than larger sliced tomatoes. I much prefer smaller tomatoes for pizza.

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