Grilled Pizza with Fresh Mozzarella and Arugula Recipe

I absolutely love sharing my Grilled Pizza with Fresh Mozzarella and Arugula Recipe because it’s a fantastic way to enjoy pizza with a fresh, vibrant twist that’s both easy and impressive. This grilled pizza hits that perfect balance of smoky, cheesy, and crisp with peppery arugula on top, making it a go-to for when I want something delicious but simple. Every bite feels light yet satisfying, and the fresh mozzarella melts into gooey perfection on a delightfully chewy crust that the grill transforms beautifully. It’s one of those recipes I find myself making again and again, especially when I crave something fresh but crave that grilled flavor too.

Why You'll Love This Grilled Pizza with Fresh Mozzarella and Arugula Recipe

What I really adore about this grilled pizza recipe is how the flavors come together in such a lively, fresh way. The tangy brightness of the tomato sauce paired with the creamy, melty fresh mozzarella creates a classic pizza base, but then the peppery arugula on top adds that wonderful hint of earthiness and bite. I love how the grill adds a subtle smokiness to the crust that just can't be replicated in the oven. Every time I grill this, the crust gets these perfect char marks and a lovely crispness around the edges while staying soft and chewy inside. It just feels so satisfying and a little more special than your typical pizza night.

Another thing I love about this recipe is how easy it is to throw together, even if you’re new to making pizza from scratch. The dough comes together quickly with just a few pantry staples like flour, baking powder, and Greek yogurt—no yeast, no stress. It’s perfect for warm days when I want to fire up the grill and keep the kitchen cool, or anytime I want to impress friends without a ton of fuss. Plus, this charming combination of fresh mozzarella and arugula makes it a wonderful option for casual weeknight dinners, weekend gatherings, or even a laid-back party where everyone can customize their slice with extra toppings.

Ingredients You'll Need

The ingredients for this grilled pizza are delightfully simple but essential to getting that perfect taste, texture, and color. Each item — from the flour for the tender crust to the fresh mozzarella for gooey cheesy goodness, and of course the peppery arugula for brightness — plays a key role in making this pizza shine.

• All-purpose or white whole wheat flour: This keeps the dough tender but with enough structure to get those nice grill marks and chew.
• Baking powder: Acts as a leavening agent, so you don’t have to wait for dough to rise.
• Kosher salt: Enhances all the flavors without overpowering.
• Greek yogurt (0% fat): Provides moisture and tanginess while keeping the dough soft.
• Pizza sauce: Adds that essential tomatoey base full of flavor and brightness.
• Fresh mozzarella: Melts beautifully and creates creamy pockets of cheesy goodness.
• Baby arugula: Gives a fresh, peppery contrast that wakes up the whole pizza.
• Black pepper: Adds a subtle kick on top for finishing.

Directions

Step 1: In a medium bowl, whisk together the flour, baking powder, and kosher salt until they’re fully combined. This dry base is key for the dough’s texture.

Step 2: Add the Greek yogurt to the dry ingredients and stir with a fork or spatula until the mixture comes together in small crumbles. Don’t worry if it looks crumbly — that’s exactly what you want before kneading.

Step 3: Lightly dust your work surface with flour. Turn the dough out onto the surface and knead it gently but thoroughly, about 20 turns, until it feels tacky but not sticky. If it sticks to your hands, add just a pinch more flour. The dough should pull away cleanly.

Step 4: Clean your grill grates well and preheat the grill on high heat with the lid closed. Getting the grill hot is crucial to achieve a crisp crust with beautiful grill marks.

Step 5: Divide the dough into 4 equal balls, each about 3 to 3 ⅜ ounces. Working with one at a time, dust your surface and rolling pin lightly with flour to prevent sticking.

Step 6: Roll each dough ball into a thin oval shape — thin is important here because the grill will cook it quickly and you want it crisp but not tough.

Step 7: Brush or oil the grill grates lightly to prevent sticking, then carefully place one dough oval directly onto the hot grill.

Step 8: Cover the grill and cook for 1 to 1 ½ minutes until you see distinct grill marks. Flip the dough and grill the other side covered for another 1 to 1 ½ minutes. Both sides should have nice grill lines and feel firm but springy.

Step 9: Remove the grilled crust, spread about 1 tablespoon of pizza sauce evenly over the surface, and top with approximately 1 ounce of sliced fresh mozzarella.

Step 10: Return the topped pizzas to the grill, cover, and cook just long enough for the cheese to melt and bubble, about 1 minute. Keep a close eye to prevent burning.

Step 11: Once the cheese is perfectly melted, remove the pizza from the grill and immediately top with a generous handful of baby arugula. Sprinkle with salt and freshly cracked black pepper to taste.

Step 12: Serve hot and enjoy straight away. If you prefer to make this grilled pizza in the oven, bake the dough on a 450°F sheet pan for 10 to 12 minutes, flipping halfway, before adding sauce and cheese.

Servings and Timing

This Grilled Pizza with Fresh Mozzarella and Arugula Recipe makes 4 individual servings—perfect for a small dinner or a casual gathering. The prep time is super quick at about 10 minutes since the dough doesn’t require rising. Grill time is short too, roughly 10 minutes total, so the whole process from start to finish takes around 20 minutes. No resting or cooling time is needed because you’ll want to eat this fresh off the grill when it’s warm and melty with that perfect crispness.

How to Serve This Grilled Pizza with Fresh Mozzarella and Arugula Recipe

When I serve this grilled pizza, I like to keep things simple but thoughtful. It pairs wonderfully with crisp, fresh salads like a lemon vinaigrette arugula salad or a tangy cucumber salad that complements the peppery arugula topping. Roasted seasonal vegetables also make a lovely side because they echo the smokiness and add more heartiness to the meal. For garnishing, I sometimes drizzle a little extra virgin olive oil or even a few shavings of Parmesan for an elegant touch. Crisp lemon wedges nearby add a burst of brightness for anyone who wants to jazz up their slice.

I find this grilled pizza tastes best when served piping hot right off the grill so the mozzarella is melty and the crust is perfectly crisp. However, it’s equally delicious at room temperature if you want to serve it family-style on a large platter. For portioning, I usually cut the oval pizzas into halves or thirds so each person can enjoy multiple flavor combinations if desired.

This pizza is ideal for casual dinners with close friends, weekend lunches on a sunny patio, or a fun weeknight meal when you want something special without fuss. I recommend pairing it with refreshing non-alcoholic beverages like sparkling water with fresh mint or homemade lemonade, both of which brighten the flavors and keep the meal light and vibrant. The simplicity of the ingredients lets the grill’s flavor shine, so I suggest keeping drinks fresh and palate-cleansing.

Variations

I love experimenting with different ways to customize this grilled pizza with fresh mozzarella and arugula recipe. One of my favorite variations is swapping the arugula for fresh basil or baby spinach if you want a milder green. You can also use different cheeses such as provolone or a vegan mozzarella substitute to accommodate dietary needs or flavor preferences. For the sauce, try pesto or a roasted red pepper sauce for a fun twist.

If you’re gluten-free, this dough can be swapped out for a gluten-free flour blend. I’ve made versions using chickpea flour for a protein-boosted crust as well! For a vegan option, replace the Greek yogurt in the dough with a plant-based yogurt and use vegan cheese. The great thing about this recipe is it’s flexible yet still delivers delicious results.

Beyond the classic grilling method, I’ve also cooked the dough on a cast iron skillet over medium-high heat with great success, finishing under the broiler to melt the cheese perfectly. This method works especially well if you don’t have access to an outdoor grill but still want that slightly charred flavor. You can even experiment with adding toppings before grilling if you like more charred edges on the toppings themselves.

Storage and Reheating

Storing Leftovers

If you happen to have any leftover grilled pizza with fresh mozzarella and arugula, store it in an airtight container or wrap tightly in plastic wrap and place in the refrigerator. I find it keeps well for up to 2 days. To maintain the best texture, I recommend removing the arugula before storing and adding fresh greens when reheating or serving again to preserve that crispness.

Freezing

I wouldn’t recommend freezing this grilled pizza because the fresh arugula and mozzarella don’t freeze well and can become watery or lose their texture. If you want to make the dough ahead, you can freeze the raw dough balls separately in airtight containers or freezer bags for up to 1 month. Just thaw overnight in the fridge before rolling and grilling fresh.

Reheating

To reheat leftover grilled pizza, the best method is to use a hot skillet or a grill pan over medium heat. This way, you can refresh the crust's crispiness without making it soggy—avoid microwaving as it often makes the crust chewy or rubbery. Add fresh arugula after reheating for that bright, peppery finish. If you want the cheese to melt slightly again, cover the pan briefly with a lid to trap heat just before serving.

FAQs

Can I use store-bought pizza dough for this grilled pizza recipe?

Absolutely! If you’re short on time, store-bought dough works well. Just roll it out thinly as described, grill until crisp, then add toppings and finish melting the cheese on the grill.

How do I prevent the pizza dough from sticking to the grill?

Make sure your grill grates are clean and well-oiled before placing the dough down. I lightly brush with olive oil or use a high smoke-point oil on the grates. Also, dust your dough with a little flour to help prevent sticking.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough up to a day in advance and keep it covered tightly in the refrigerator. Just bring it to room temperature before rolling and grilling for best results.

What if I don't have a grill—can I still make this pizza?

Definitely! You can bake the dough in a hot oven at 450°F for about 10-12 minutes, flipping halfway for even cooking. Then add sauce, cheese, and finish baking until melted.

Is the yogurt necessary in the dough?

Yes, the Greek yogurt replaces the need for yeast by providing moisture and tenderness with a light tang. It also helps the dough come together quickly, making this recipe super convenient.

Conclusion

I really hope you give this Grilled Pizza with Fresh Mozzarella and Arugula Recipe a try soon. It’s one of those recipes that feels truly special yet so easy to make anytime you crave fresh, vibrant flavors with that smoky grilled edge. Every time I grill this pizza, it brings smiles and happy chatter around the table because it’s just that delicious and satisfying. Trust me, once you taste that melty mozzarella with tender grilled dough and peppery arugula on top, this will be your new favorite quick pizza hack too!

Print