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Pepperoni Provolone Pizzas

These tasty pizzas use two kinds of sauce for pies that are great grill fare. They're a nice option for summer parties instead of brats and burgers. —Randy Armbruster, Waverly, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 pizzas (4 pieces each)


  • 1 can (13.8 ounces) refrigerated pizza crust
  • 2 teaspoons olive oil
  • 2/3 cup pizza sauce
  • 1/2 cup prepared pesto
  • 3 ounces sliced turkey pepperoni
  • 1 large tomato, thinly sliced
  • 3 cups shredded provolone cheese


  • Divide dough in half. On a lightly floured surface, roll each portion into a 12x10-in. rectangle.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
  • Remove from grill. Top the grilled side of each pizza with pizza sauce, pesto, pepperoni, tomato and cheese. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.
Nutrition Facts
1 piece: 403 calories, 23g fat (10g saturated fat), 47mg cholesterol, 1073mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 22g protein.

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