Author's Notes: Grilling pizza is a great way to use fresh summer produce and get your pizza fix while avoiding turning on the oven. It can be made right on the grill, but we love using a pizza pan or stone for ease and even heating. Don't forget to top this (and any pizza, really) with a drizzle of spicy honey.

Grilled Pizza with Soppressata & Zucchini Ribbons Print Recipe


  • 1 8 oz ball pizza dough
  • 8 oz fresh mozzarella, sliced
  • 3 oz sliced soppressata
  • 1 cup red sauce
  • 1 zucchini
  • 2 Tbsp LeRoux Olive Oil, divided
  • Parmigiano-Reggiano, to grate on top
  • Mike's Hot Honey for drizzling


  1. Let the dough rest at room temperature until soft and springy.
  2. Get the grill ripping hot. Place pizza stone on grill and heat.
  3. Working on a pizza peel dusted with cornmeal, stretch the dough out to a 12" round.
  4. Drizzle oil on the dough. Spread red sauce evenly over the dough round. Lay slices of mozzarella and soppressata evenly on pizza.
  5. Using a vegetable peeler, peel the zucchini lengthwise into ribbons. Work down to the core, until the ribbons begin to pick up the zucchini's seeds. Loosely pile ribbons on top of pizza.
  6. Drizzle remaining olive oil over pizza. Grate Parmesan all over, and grind fresh pepper on top.
  7. Carefully slide pizza from peel to stone. Replace the cover on the grill and cook for 5-10 minutes, until crust is crispy, cheese is bubbly and zucchini is cooked.
  8. Remove pizza stone and pizza from grill. Let cool for a few minutes, and slice. Serve with spicy honey.