Irresistible Grilled Herb Pizza Recipe

This Grilled Herb Pizza recipe combines crisp pizza shells, tomato sauce, provolone, Parmesan, fresh basil, arugula, and a touch of hot sauce for an easy barbecue pizza with plenty of fresh flavour. Featured on License to Grill with Rob Rainford, this quick grilled pizza is perfect for casual entertaining, summer dinners, and party-style meals.

The Inspiration

Pizza is a natural fit for the grill because high heat helps create a crisp, toasted crust while melting the cheese quickly. In this License to Grill recipe, Rob Rainford keeps the preparation simple by starting with store-bought fresh pizza shells and layering them with tomato sauce, two cheeses, fresh herbs, and greens.

The combination of provolone and Parmesan gives the pizza a rich, savoury base. Provolone melts smoothly and adds mild sharpness, while Parmesan contributes a saltier, nuttier flavour. Together, they create a satisfying cheese layer without overwhelming the fresh herbs.

Featured in the Toga Party episode, this pizza is an easy choice for sharing and works especially well as part of a relaxed outdoor spread.

Ingredients

2 store bought fresh pizza shells
4 tablespoons of quality extra virgin olive oil (60ml)
6 tablespoons of jarred spaghetti sauce (90ml)
1 cup of grated provolone cheese (250ml)
1 cup of grated parmesan cheese (250ml)
2 teaspoons of hot sauce (10ml)
12 fresh basil leaves
1 handful of fresh Arugula

Method

Preheat the left side of the grill to high heat and the right to medium heat
Brush the pizza shells on both sides with olive oil. Place 3 tablespoons of spaghetti sauce on each shell and spread it around, working from the inside out to the edges. Sprinkle ½ a cup of provolone and half a cup of parmesan cheese on each shell. Top pizzas with fresh basil leaves and arugula.
Place the pizza shells over high heat for 3-4 minutes just to toast the crust. When the crust is golden and toasted move the pizza shells to the right of the grill over medium heat. This will help melt the top.
If you do not have the ability to heat the grill to different temperatures, heat the grill to medium and cook for approximately 6 minutes with the lid down.

Serving Suggestions

This Grilled Herb Pizza is ideal for a casual dinner, backyard party, or shared appetizer spread. Serve it with a simple green salad, grilled vegetables, or fresh tomatoes for a light and balanced meal.

For a larger Toga Party-inspired menu, cut the pizzas into smaller wedges and place them on a platter alongside olives, grilled vegetables, seafood, and other shareable dishes. The fresh basil and arugula keep the pizza from feeling too heavy, making it easy to pair with a variety of other grilled foods.

A crisp cucumber salad, tomato salad, or roasted peppers would also complement the provolone and Parmesan beautifully. Because the pizza cooks quickly, it is a convenient choice when entertaining and can be served straight from the grill while the crust is still crisp.

Final Thoughts

This Grilled Herb Pizza recipe is a simple and satisfying way to bring pizza onto the barbecue. Starting with prepared pizza shells keeps the recipe quick, while grilling adds a toasted texture that makes the finished crust especially appealing.

Find more recipes from License to Grill here!