Grilled Capricciosa Pizza Recipe: Crispy, Charred & Authentic

This Grilled Pizza Capricciosa is an easy homemade pizza that brings together classic Italian flavors. Quick to prepare with refrigerated pizza dough, it’s a versatile dinner idea—swap toppings to suit your tastes and enjoy a simple, satisfying meal.

An Easy Grilled Pizza Recipe

Grilling pizza is a fast, flavorful way to make dinner. Using refrigerated dough saves time, and grilling gives the crust a crisp, smoky edge. Top it however you like—this method works with many sauces, cheeses and vegetables.

What is Pizza Capricciosa?

Pizza Capricciosa varies across Italy, but it typically includes tomato sauce, cheese, ham, mushrooms, olives and artichokes. This version is the family favorite—feel free to customize it with extra ingredients such as tomatoes, sausage, or a hard-boiled egg for a more traditional touch.

Recipe Ingredients

• Refrigerated pizza dough (one tube, about 13.8 ounces)
• Olive oil
• Pizza sauce (about 1 1/2 cups; tomato sauce, or substitute pesto or alfredo)
• Mozzarella cheese (about 6 ounces shredded)
• Deli ham (6 thin slices, roughly chopped)
• Mushrooms (about 1/2 cup sliced)
• Black olives (about 1/4 cup sliced)
• Artichoke hearts (6 canned, quartered)
• Dried oregano (optional, for garnish)

How to Make Pizza Capricciosa

1. Preheat grill: Heat your grill to HIGH.
2. Shape the dough: On a lightly floured surface or a cookie sheet, flatten and shape the dough with your hands.
3. Oil the grates: When the grill is hot, brush the grates with olive oil to prevent sticking.
4. Grill the crust: Slide the dough onto the hot grates, close the lid and cook 2 minutes.
5. Check and finish: Open the grill—if the bottom is lightly browned, remove the dough; if not, cook another minute.
6. Flip and top: Transfer the dough back to a cookie sheet, flip so the grilled side is up, brush with olive oil and spread on the pizza sauce.
7. Add cheese and toppings: Sprinkle on shredded mozzarella, then arrange ham, mushrooms, olives and artichokes.
8. Return to grill: Slide the pizza back onto the grill, reduce heat to medium-high, and close the lid.
9. Cook until bubbly: Grill 3–4 minutes, until the cheese is melted and toppings are hot.
10. Garnish and rest: Remove the pizza, sprinkle with dried oregano if desired, and let rest 2 minutes before cutting and serving.

Tips for the Best Grilled Pizza

• Customize freely: Adjust toppings and quantities to suit your preferences and the size of the dough.
• Keep the crust slightly thicker: A slightly thicker crust on the grill stays chewy inside while crisping outside.
• Close the lid: Grill with the lid closed to ensure even cooking and melted cheese.
• Oil the grates well: Greasing the grill prevents sticking and keeps the crust intact.

What to Serve with Homemade Pizza

• Cold drinks or cocktails: A cold beverage pairs well with grilled pizza for a refreshing contrast.
• Vegetable sides: Light vegetable sides, such as roasted or fresh salads, balance the meal.
• Cheesy breadsticks: Serve warm breadsticks or garlic knots for a classic accompaniment.

How to Store and Reheat Leftovers

• Wrap leftover slices in plastic wrap and foil, then refrigerate; they keep up to 4 days.
• Reheat on the grill or in the oven over medium-high heat until the cheese bubbles and the crust is warmed through.

Grilled Pizza Capricciosa

This Grilled Pizza Capricciosa is an easy homemade pizza recipe that uses familiar, flavorful ingredients for a delicious family meal.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza dough
• Olive oil
• 1 1/2 cups pizza sauce
• 6 ounces shredded mozzarella cheese
• 6 thin slices deli ham, roughly chopped
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 6 canned artichoke hearts, quartered
• Dried oregano, optional for garnish

Instructions

1. Preheat your grill to HIGH.
2. Shape the pizza dough on a lightly floured board or cookie sheet.
3. Brush the hot grill grates with olive oil.
4. Slide the dough onto the grill, close the lid and cook 2 minutes.
5. Check the bottom; if lightly browned, remove, if not cook another minute.
6. Transfer the dough to a cookie sheet, flip so the grilled side is up, brush with olive oil and spread on sauce.
7. Add mozzarella, then arrange ham, mushrooms, olives and artichokes.
8. Return the pizza to the grill, reduce to medium-high and close the lid.
9. Cook 3–4 minutes until the cheese is melted.
10. Remove, garnish with oregano if desired, let rest 2 minutes, then slice and serve.

Equipment

• Grill

Notes

• Ingredient amounts are suggestions—adjust for taste and dough size.
• Cook time varies by grill; monitor the crust and cheese for doneness.

Nutrition

Calories: 225 kcal | Carbohydrates: 7 g | Protein: 14 g | Fat: 16 g | Saturated Fat: 6 g | Sodium: 1084 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used.