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Grilled Pizza with Grilled Onion, Asparagus, Cherry Tomato and Fontina Cheese

Grilled Pizza with Grilled Onion, Asparagus, Cherry Tomato and Fontina Cheese

4 Pizzas

4 - 8 oz balls pizza dough, at room temperature

2 C (about 6 oz) shredded Fontina cheese

½ C Shredded or grated Parmesan Reggiano

Extra virgin olive oil

Kosher salt & freshly cracked black pepper

Pizza Toppings– grilled cherry tomatoes, grilled asparagus, grilled red onions

Finishes – extra virgin olive oil, aged balsamic vinegar or balsamic glaze, hot honey, red pepper flakes


Ignite 6 quarts hardwood charcoal in a chimney starter, burning until fully ignited (coals will be covered with white ash, about 20 mins). Dump the coals into your grill, spreading them evenly over about ¾ of the grill so you have a hot side and an area with no coals. Place the grill grate over top, cover and let the grate heat for 5-8 minutes, then scrape the grate well with your grill brush.

While the coals are heating, prepare your toppings for the grill – slice red onions in rounds, skewer cherry tomatoes, and trim spears of asparagus. Brush all with oil and season well with kosher salt and pepper.

Grill the vegetables over the hot side of the grill until charred and tender (the onions will take the longest). Clean and oil the grill grates so they are ready for the pizza dough. Stretch the pizza dough either by hand or using a rolling pin on a lightly floured board until you have a 10-12” round that is even in thickness (be careful not to let the middle get too thin or it will burn before the edges are cooked through).  Lightly brush the top of the dough with oil, then transfer the dough to the grill – either by lifting it and laying it oiled side down over the hot side of the grill, or using a lightly floured pizza peel to slide the dough onto the hot side of the grill. Cook for 1-2 minutes until the top is covered with bubbles and the bottom is grill marked and lightly charred (check the bottom and if it charring too quickly slide the dough over to the cooler side of the grill to finish cooking), Use tongs to flip the dough over and lightly cook the second side before transferring it back onto a cutting board with the grill marked side up. Repeat until all 4 dough rounds are grilled.

To finish the pizzas, working one at a time, brush pizza lightly with oil, and top with some of the shredded cheese, parmesan, and grilled vegetables– don’t overload with toppings. Place the pizza back onto the cool side of the grill and cover to melt the cheese (3-4 mins).  If you want a crisper bottom crust, slide the pizza back to the hot side of the coals to crisp. Remove from the grill and drizzle pizza with extra virgin olive oil and any finishing glaze (aged balsamic, hot honey…). Serve immediately.