Easy Grilled Flatbread Pizza with Fresh Tomatoes
My kids started requesting this the week I first made it, which is the highest endorsement anything gets in this house.
You need a hot grill, a handful of good tomatoes, and about 15 minutes of actual work. The rest is just waiting for cheese to bubble.
Easy Grilled Flatbread Pizza with Fresh Tomatoes
Charred, blistered flatbread topped with ripe summer tomatoes and melted cheese, done on the grill in under 10 minutes.
Ingredients
- 2 cups all-purpose flour , plus more for dusting
- 1 tsp instant yeast
- 3/4 tsp kosher salt
- 3/4 cup warm water , about 110 degrees F
- 2 tbsp olive oil , divided, plus more for brushing
- 3 medium ripe tomatoes , thinly sliced
- 1.5 cups shredded low-moisture mozzarella
- 2 cloves garlic , minced
- 1/4 tsp red pepper flakes , optional
- 1/4 cup fresh basil leaves , torn
- 1/4 tsp flaky sea salt , for finishing
Instructions
Tips & Notes
- If your dough keeps springing back when you stretch it, let it rest 5 more minutes. The gluten needs time to relax.
- Pat your tomato slices dry a second time right before you put them on the pizza. That extra step is the difference between a crisp crust and a wet one.
- If you do not have a gas grill, a cast iron grill pan over high heat on the stovetop works well. Preheat it for at least 5 minutes before the dough goes on.
- Do not walk away once the flatbreads are on the grill. At this heat, 30 seconds is the difference between charred and burned.
Nutrition per serving · estimated
Why the Grill Changes Everything Here
Baking flatbread in an oven gives you a soft, bready result. The grill gives you something different, a thin crust that is crisp and slightly chewy with smoky char underneath and a top that stays tender where the cheese melts into it.
The high direct heat also means the whole pizza cooks in under 10 minutes, which matters on a weeknight when everyone is already asking what is for dinner.
Picking Tomatoes That Actually Taste Like Something
This recipe is simple enough that the tomatoes carry a real share of the flavor. Roma tomatoes work well because they have less water and more flesh. Heirloom varieties in late summer are even better, just slice them thicker so they hold up on the heat.
Avoid refrigerated grocery store tomatoes if you can. A tomato that has been cold loses its texture and most of its flavor. Room temperature, slightly soft, and deeply red is what you want here.
