Grilled Strawberry Balsamic and Herb Pizza

Makes 1 large (14”) pizza


1 ball of pizza dough, rolled thin (see recipe here)

1/4 cup cornmeal for dusting

1 Tablespoon extra virgin olive oil

1 pint fresh strawberries, hulled and thinly sliced

1/2 cup fresh watercress, divided

4 ounces fresh, crumbled goat cheese

1/2 cup balsamic vinegar glaze

3 Tablespoons fresh basil leaves, roughly torn

1 Tablespoon fresh mint leaves, roughly torn

Kosher salt to taste

  1. Add KettlePizza insert to grill according to manufacturer instructions. Arrange charcoal in kettle grill according to instructions and allow charcoal to come up to temperature. Place a large sheet of parchment paper on a pizza peel and dust generously with cornmeal.
  2. Roll pizza dough to 1/8” thickness on a lightly floured surface and transferred to cornmeal dusted parchment. Brush olive oil in an even layer over the surface of the dough.
  3. Spread strawberry slices in an even layer over pizza. Add an even layer of watercress and goat cheese over pizza.
  4. When grill is ready, slide pizza, with parchment paper onto pizza stone on grill. Bake for one minute before carefully removing parchment (transferring with parchment is easier than moving raw dough alone).
  5. Bake pizza for 3 to 5 minutes, according to KettlePizza instructions, until crust is crisp and toppings are golden. If needed, use pizza peel to lift pizza into upper dome of grill for one minute to cook toppings evenly.
  6. Remove pizza from oven and garnish generously with balsamic glaze, fresh mint and basil and Kosher salt before serving.