Use these recipes as guidelines. Try them out,
then make them your own. Use the provided tips + variations to fit your preferences or pack in the nutrition. Tweak them to suit your lifestyle or swap out ingredients to make them allergy-friendly. I’ve taken out the nutrient guesswork by adding whole food ingredients with extra vitamins, minerals, fiber, antioxidants & omega-3s.

 Check out more free recipes or order The DIY Kitchen Cookbook on Amazon. This Kindle book contains 62 recipes to craft your own make-ahead mixes, seasoning blends, snacks, breakfasts, condiments, dressing & drinks. The included do-it-yourself, copycat recipes are healthier, cleaner versions of what you'd normally buy.
Download a free Kindle app for any device.

How to make Pizza on the Grill

August 3, 2014 by Melanie Zook

Ever wonder how to make pizza on the grill? August is the perfect time to whip up a grill pizza!  No need to heat the oven on a hot summer day.  And topped with fresh heirloom tomatoes & basil leaves (chilled glass of white wine optional), there will be no need to leave your back yard.


Start by thickly slicing your tomatoes.  Toss them in a bowl with extra virgin olive oil, minced garlic, sea salt & freshly-ground pepper.  We add some red pepper flakes for some kick.  Set aside.  While those are marinating…

Roll out the pizza dough.  You can buy a ball of pizza dough pre-made in the deli section of your grocery store or make your own.  Or let your bread machine do it!

Oil & salt one side of your dough, then transfer your pizza dough to the grill rack, oiled side down.  Line your marinated tomatoes up next to it.  (Reserve the oil marinade to dip your crust…you’ll be glad you did.)

Oil & salt the side that is up.

When done on one side, flip your dough.

Transfer the grilled tomatoes to the top of the pizza and “smash” them.  Spread evenly.

Top immediately with cheese, if desired.  We used shredded mozzarella, but fresh buffalo mozzarella & basil is ideal!