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Tomato Grilled Pizza

Make the most of fresh local produce like heirloom tomatoes grown by Zimmerman Farms in Vandalia, IL. Their tomatoes pack a big local flavor and come in exciting colors like green, purple and black!

25 mins
6 Serving(s)
Tomato Grilled Pizza


  • 1 (13.8 oz.) tube refrigerated pizza crust
  • 1/4 cup cornmeal
  • all-purpose flour, for shaping dough
  • 1/4 cup Schnucks olive oil, plus more to oil grates
  • 1 1/4 cups Culinaria pizza sauce
  • 4 garlic cloves, thinly sliced
  • 5-6 medium Heirloom tomatoes, sliced
  • 3 cups Schnucks shredded mozzarella cheese
  • fresh basil leaves


  1. Prepare grill for high, direct heat. Evenly sprinkle cornmeal over a 16x14-inch rimless cookie sheet. Set aside.
  2. On a lightly floured surface, shape pizza dough by hand, flattening and stretching into a rectangle slightly smaller than the cookie sheet. Let rest 5 minutes; repeat.
  3. Place the dough onto the cookie sheet. Oil grill grates. Let dough slide off cookie sheet onto grill. Close lid and cook 2–3 minutes or until bottom is browned and top is bubbling, using a spatula to rotate 90 degrees if necessary for even cooking. Return dough, grilled-side up, to cookie sheet; close grill lid to retain heat.
  4. Brush the grilled dough with olive oil; evenly spread pizza sauce over top, leaving a narrow border around edge. Evenly arrange garlic and cheese over sauce. Arrange tomato slices over cheese.
  5. Oil grates once more and return pizza to grill. Reduce heat to medium and close lid. Cook 2–3 minutes or until bottom is browned and cheese is melted. Transfer pizza to a cutting board, sprinkle basil over top and let cool 5 minutes. Slice into squares and serve.

Nutrition Facts

494 Calories Per ServingFat: 27gSaturated Fat: 8gCholesterol: 40mgSodium: 971mgCarbohydrates: 47gFiber: 4gSugars: 7gProtein: 21g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe