Best Grilled Autumn Pizza Recipes

GRILLED VEGETABLE PIZZAS

Steps:

• Prepare grill for direct- and indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside.
• Brush mushrooms, zucchini, kale, and onion with more oil; season with salt. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill.
• Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese.
• Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400°F, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn't crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm.

GRILLED AUTUMN PIZZA

Steps:

• For crusts:.
• Pour warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks foamy, about 10 minutes.
• Mix in salt and flour. Stir until slightly sticky dough forms.
• Sprinkle work surface with flour; roll out dough. Knead until smooth and slightly sticky, adding more flour if very sticky. Dust dough all over with flour. Place in large bowl. Cover with plastic wrap and towel. Let dough rise in warm area until doubled in volume, about 1 1/2 hours.
• Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover with towel and let rest 30 minutes.
• Set grill to medium high heat. Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until grill marks begin to appear, about 1 1/2 minutes per side. Transfer crusts to baking sheets.
• For toppings:.
• Thinly slice cheese; covering crusts, leaving 1/2" border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over. Reduce grill to medium heat. Transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil and honey while hot. Slice and serve.