Grilled White Pizza

Grilled White Pizza.jpg

Pizza is a fan favorite at our house, but we are not fans of turning on the oven in the middle of summer. I’ve always feared the grilled pizza, but low and behold, it works! After multiple test runs, I discovered that the keys to success are a super-hot grill and a generously oiled rolled out dough. This white pizza makes for a nice light appetizer, or dinner served with a big salad. Basket Ricotta from Norwich Farm Creamery serves as a nice rich base for this simple, fresh, herbal pizza. Switch up your grill routine and toss on a pizza - you’ll be the talk of the barbecue. Enjoy!


  • 1 pound pizza dough

  • 1 pound Norwich Farm Creamery Basket Ricotta, plus brine (about 2-3 tablespoons)*

  • 2 garlic cloves, minced (about 1 tablespoon)

  • 2 tablespoons olive oil*

  • 1 1/2 teaspoons kosher salt*

  • 1/2 teaspoon ground pepper

  • 2 teaspoon Curio Herbes de Romance*

  • 1/2 cup Lagrein, shredded*

  • 1/2 cup mixed fresh herbs, chopped

  • 1 lemon

*Items with an asterisk can be found at The Cheese Shop of Salem.


  1. Light grill and allow it to reach 500 degrees or maximum temperature.

  2. Allow dough to sit out at room temperature for about an hour.  On a floured surface, roll out dough into a rectangle, small enough to fit on your grill surface, or roll out 2 smaller sized.

  3. In a medium size bowl, mix together the Ricotta, brine, garlic, olive oil, salt, pepper and 1 teaspoon of the Herbes de Romance. 

  4. When the grill has reached temperature, generously brush olive oil one side of the dough.  Working quickly, pick up the dough and lay oiled side down on the hot grill. Close lid immediately and allow dough to par-bake for 30-45 seconds.  

  5. Open the grill top, turn heat to low, and carefully loosen dough from grill grates with a large spatula.  It should not stick if you’ve oiled it enough, but if you have a few stubborn spots, gently ease them off with the spatula.  

  6. With the crust still on the grill, spread the ricotta mixture evenly to cover the crust. Sprinkle the shredded Lagrein evenly over the ricotta, season lightly with salt and pepper and another teaspoon of the Herbs de Romance.  

  7. Close the lid and allow to ‘bake’ on low heat for about 10 minutes, or until the cheeses have melted, and the crust is baked through and golden brown around the edges. The time may vary less or more depending on how low your heat goes. If you find that the under part of your crust is getting too charred, carefully transfer the pizza to an upside down sheet pan or pizza pan for more indirect heat.

  8. Remove the pizza from the grill, finish with a zest from half of the lemon and fresh herbs.

Serves 4 as appetizer, 2 as dinner