Greek Pizza on the Grill

Fire up the grill and get ready for this Greek-inspired pizza! Topped with briny olives, feta, zucchini ribbons, tomatoes, and fresh herbs, it’s everything that’s wonderful about summer.

grilled vegetable greek pizza recipe
Sally Vargas

Pizza on the grill is one of summer’s greatest pleasures. The crust becomes so crisp you can hear its crunch with each bite—a special treat you rarely find with an oven-baked or store-bought pizza.

You can top a grilled pizza with almost anything, but when I came up with this recipe, I was thinking Greek-ish and all vegetarian, so I started with feta, olives, and fresh oregano for the topping.

Because there is nothing I like more than carbs upon carbs, potatoes seemed like a good addition. I cooked the potatoes on the grill first so they would be ready for the topping. Revelation, people! I am definitely repeating the operation next time I grill. They are perfectly crisp on the outside and soft on the inside.

I like the combination of fresh and cooked ingredients on pizza. I wanted to add something green, and zucchini, sliced into thin ribbons with a peeler, was a great solution because it cooks in a nanosecond. Once the pizza was hot, I put fresh cherry tomato halves and herb leaves on top just before serving.

A drizzle of olive oil over the pizza is the finishing touch.

Grilled Greek pizza with feta

Simply Recipes / Sally Vargas

The Best Dough for Grilled Pizza

Store-bought dough is fine for this pizza, but you can make your own with this recipe for Easy No-Knead Dough. If you prefer a whole-wheat dough, try this No-Knead Whole Wheat Pizza Dough.

The no-knead dough is very hydrated, so it is slack and a bit sticky. To make it easier to work with on the grill, knead in 2 to 3 tablespoons additional flour, so it holds its shape better and is not as sticky.

The no-knead dough recipe makes more than you will need for two pizzas, but you can keep the extra in the fridge for up to three days or freeze it for up to three months.

To freeze leftover homemade pizza dough: Oil the dough and slip it into a zip-top bag or another freezer-safe container. Or even better, roll it out and place it on a parchment-lined sheet, and when it freezes, wrap it in a large bag and keep it in the freezer until you want a quick pizza.

How to make Greek pizza on a grill

Simply Recipes / Sally Vargas

Tips and Tricks for Topping Grilled Pizza

Whatever toppings you add to your pizza, remember that less is always better than more.

  • An abundance of sauces and toppings will not do pizza any favors—especially pizza on the grill.
  • Go easy on the sauce so the crust doesn’t end up soggy.
  • Have all your toppings ready and set on a baking sheet before you start grilling the pizza.
  • Precook sturdy ingredients like potatoes, eggplant, or peppers; the pizza only cooks for a few minutes, which is not enough time for those vegetables to become tender.

Swaps and Substitutions for Greek Pizza

  • The Olives: Use any kind you like; just be sure they are pitted! I like small Nicoise olives for this pizza. Kalamata olives are also delicious here.
  • The Cheese: I chose feta, but there are many other options such as shards of Parmesan, grated cheddar, slices of Fontina, or fresh mozzarella, just for starters.
  • The Herbs: Fresh oregano really stood out for me on this pizza. It’s grassy, earthy, a bit astringent, and pungent. My usual go-to would have been basil or rosemary, and they are both fine, but I loved the chance to use oregano leaves.
Tomatoes zucchini and potatoes on Greek pizza

Simply Recipes / Sally Vargas

How to Grill Pizza

I have a gas grill right now, but I have also used a charcoal grill. Both are good. You will need to go by visual cues because temperatures vary widely depending on your type of grill.

Transferring the Dough

Let’s get real here. The most difficult part of grilling pizza is getting that dough onto the grill. There are at least two options. To start with, divide the dough in half to make two pizzas. Two smaller pizzas are much easier to handle than a single giant one.

The first method is to dust a peel with cornmeal and slide the pizza onto the grill. If you’re using a peel, only oil the top of the dough so the bottom can slide freely off of the cornmeal-dusted peel.

The second method is to oil the grill grates and both sides of the dough. Slip your hands, palm sides down, under the dough to give it some stability. With the dough resting on your knuckles, you should have enough control to place the edge of the dough farthest away from you onto the back of the grill grates. This anchors the dough. Quickly pull your hands out toward you so the whole pizza lands in one piece, nice and flat. This is a great alternative if you don’t have a pizza peel. Be careful not to touch the grill grates!

The Best Temperature for Grilled Pizza

All grills are not created equal! Temperatures can vary. You will need to pay attention to the visual cues of the pizza crust more than the exact timing and be vigilant. But luckily, this is not rocket science; it’s supper.

  • Heat the grill to about 550°F.
  • Cook the potatoes first over direct heat and set them aside.
  • With the grill at 550°F, place the dough directly onto the grates and cook until the air pockets appear, and the bottom has light brown grate marks. Since this is the bottom side of the pizza and will cook again with the toppings, you don’t want to brown it too much.
  • Flip the dough over and grill it on the other side for another couple of minutes, until it is lightly cooked. Remove it from the grill.
  • Flip the dough over again, add your toppings, place the pizza back on the grill, and cook with the cover on just until the toppings are heated through, about five minutes.
Olives on Greek grilled pizza

Simply Recipes / Sally Vargas

5 More Creative Homemade Pizzas

Greek Pizza on the Grill

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings


  • 1 pound pizza doughhomemade or store-bought

  • 2 to 3 tablespoons all-purpose flour, as needed

  • 1/3 cup olive oil, divided, plus more as needed

  • 3 (1 1/4 pounds) Yukon Gold potatoes, cut into 1/4-inch-thick rounds

  • Vegetable oil, or the grill grates

  • 1 teaspoon kosher salt, plus more to taste

  • 1/2 cup pitted Kalamata or Nicoise olives

  • 3 ounces feta, crumbled

  • 1 (8-ounce) medium zucchini, sliced into ribbons with a vegetable peeler

  • 1/2 teaspoon freshly ground black pepper

  • 1 pint cherry tomatoes, halved

  • Leaves from 2 sprigs fresh oregano, basil, or rosemary


  1. Heat the grill:

    Light a charcoal grill or heat a gas grill to 550°F.

  2. Pre-prep the dough:

    Divide the dough into two (8-ounce) pieces and form each piece into a ball. If the dough is very sticky, knead in 2 to 3 tablespoons of flour. Flatten the balls with your fingertips, cover with a cloth, and let rest for 10 minutes to relax the gluten.

  3. Grill the potatoes:

    While the dough is resting, spread about 1 1/2 tablespoons olive oil on a small baking sheet. Place the potatoes in one layer on the baking sheet, press them into the oil, and turn them over. You want both sides of the potato slices coated in oil.

    With a wadded paper towel dipped into vegetable oil, use tongs to quickly oil the grill grates.

    Place the potato rounds on the grill and close the lid. Cook for 2 to 4 minutes, or until the undersides are golden. Turn with tongs, and cook for another 2 to 3 minutes, or until the potatoes are tender. Set aside and sprinkle with salt.

    Yukon Gold potatoes sliced into rounds and set on a baking sheet.

    Simply Recipes / Sally Vargas

    Grilling potatoes for pizza topping

    Simply Recipes / Sally Vargas

  4. Shape the pizza dough:

    With a rolling pin, roll one of the dough rounds into a 10- to 12-inch circle, oval, or rectangle. Spread a baking sheet with about 1 tablespoon of olive oil and transfer the dough to the baking sheet.

    Spread the top of the dough with about 1 tablespoon olive oil. Repeat with the second ball of dough, placing it on a second oiled baking sheet. If using a pizza peel, only oil one side of the dough.

    How to shape pizza dough

    Simply Recipes / Sally Vargas

    Pizza dough rolled out on the back of a baking sheet

    Simply Recipes / Sally Vargas

  5. Grill the pizzas one at a time:

    With a wadded paper towel dipped into vegetable oil, use tongs to quickly brush the grill grates again.

    Slip your hands, palm sides facing down, under one of the pizzas. Lift the dough in one piece, supported by your knuckles, and place the end furthest from you onto the back of the grill grates. Quickly pull out your hands and release the dough.

    Close the cover and cook the pizza for 3 to 4 minutes, or until the bottom of the dough has light brown grill marks.

    With a large spatula or tongs, flip the dough over. Grill the pizza on the other side for 1 to 2 minutes, or until it has a few browned spots.

    Transfer the pizza to the baking sheet, flipping it so the grill marks are on the bottom.

    Pre-grill pizza dough before adding toppings

    Simply Recipes / Sally Vargas

    Grilled pizza crust

    Simply Recipes / Sally Vargas

    Perfectly grilled pizza crust

    Simply Recipes / Sally Vargas

  6. Add the toppings:

    Top with half the potatoes, olives, feta, and zucchini ribbons. Sprinkle with salt and pepper.

    Return the pizza to the grill, close the lid, and cook for about 5 minutes, or until the zucchini is wilted and the pizza is hot.

    Repeat with the second pizza. If your grill is large enough, feel free to grill both pizzas at the same time.

    Pizza dough on a grill topped with strips of zucchini, olives and cheese

    Simply Recipes / Sally Vargas

  7. Finish and serve the pizzas:

    Top each pizza with half the cherry tomatoes and half the herbs. Drizzle with olive oil. Cut into serving pieces with a sharp knife or a pizza cutter.

    Greek toppings for grilled pizza

    Simply Recipes / Sally Vargas

Nutrition Facts (per serving)
673 Calories
30g Fat
88g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 673
% Daily Value*
Total Fat 30g 39%
Saturated Fat 6g 32%
Cholesterol 19mg 6%
Sodium 1060mg 46%
Total Carbohydrate 88g 32%
Dietary Fiber 7g 26%
Total Sugars 8g
Protein 15g
Vitamin C 30mg 152%
Calcium 174mg 13%
Iron 6mg 32%
Potassium 1167mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.