Name: Grilled Pizza
Cook time: 50 minutes
Total time: 2 hours
Yield: Makes four 12" pies
Ingredients: 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.); 1 tsp. sugar; ⅓ cup (42 g) whole wheat flour; 2½ tsp. kosher salt; 2 Tbsp. extra-virgin olive oil, plus more for bowl; 3 cups (375 g) bread flour, plus more for surface; 3 Tbsp. extra-virgin olive oil; 1 pint cherry tomatoes; Kosher salt, freshly ground pepper; 3 garlic cloves, thinly sliced; 1 tsp. dried oregano; 1 bunch Swiss chard; 3 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground pepper; ½ tsp. crushed red pepper flakes; 1 garlic clove; 1 lemon; ½ oz. Parmesan, finely grated (about ½ cup); 1 (28-oz.) can whole peeled tomatoes; ⅓ cup extra-virgin olive oil; 2 tsp. kosher salt; Bread flour (for dusting); Extra-virgin olive oil (for brushing and drizzling); 1 1-lb. ball mozzarella, torn into bite-size pieces; 8 oz. Manchego cheese, coarsely grated; 4 oz. sliced pepperoni and/or thinly sliced soppressata (optional); Rosemary Agrodolce (optional); Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

Photo of Grilled Chard Pesto and Burst Tomato Pizzas

Photo and Food Styling by Joseph De Leo

This grilled pizza recipe is a mix-and-match situation, so feel free to use any and all of the toppings below or choose your own. The quickly wilted leafy greens take on a pesto-ish vibe when combined with garlic, grated Parmesan, and lots of bright lemon zest. They’re especially good when dolloped on a pie with cured meat and salty cheese. Add juicy burst tomatoes, Swiss chard, tomato passata, and/or Rosemary Agrodolce, as the mood strikes you. (The agrodolce brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza.) You can certainly use all-purpose flour in place of the bread flour in the dough, but be aware that the finished crusts will be less chewy and more fluffy if you go that route.