This Late-Summer Grilled Pizza overflows with the freshest and best produce. Plus, it cooks in minutes! It’s the perfect dish to celebrate summer.

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Welcome to my Cooking with Friends series! Every two weeks, I invite some of my favorite food writing and blogging friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do.

Today, I’m welcoming Christelle from Christelle is Flabbergasting. Christelle is a prolific food writer, artistic director, and food and lifestyle photographer based in Montréal. Christelle grew up in Paris, but her heritage is Armenian, Syrian, and Lebanese, and that fabulous combination inspires her everyday cooking. She has written an award-winning cookbook, Ensemble, cuisine gourmande et colorée, and was a long-time food writing contributor to one of Québec’s major newspapers, La Presse. Her blog, Christelle is Flabbergasting, is as fun and quirky as she is herself: most of her content is in French–great if you want to practice yours!–but some of her delicious recipes are also translated in English. I secretly hope she’ll keep on translating more of her content because her recipes are awesome–people need them in their lives, obviously! :) Today, she’s sharing her recipe to make a gorgeous Late-Summer Grilled Pizza. Enjoy!

Nothing says “summer” more in Québec than a barbecue! I really love bread and pizza dough, and when you get to cook them in minutes on the barbecue, they’re even better!

The basic idea of this grilled pizza was first to create an “appetizer bread” of sorts, topping it with cheese and tomato (a great idea from the start, if you ask me!). But when I made the recipe for my blog, I was inspired by the abundance of seasonal produce at the market and changed the plan to create an “everything” pizza instead: fresh figs, corn, and cilantro soon joined my multicolored tomatoes.

Substitution tips and ideas:

• Use the dough to make grilled naan bread instead of a classic pizza crust;
• Make a vegetarian pizza by omitting the sausage;
• Replace the Jarlsberg cheese with (real!) creamy mozzarella di buffala;
• If you’re not a big fan of cilantro, simply replace it with fresh basil.

Grilled pizza is always a great idea!

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Late-Summer Grilled Pizza

This Late-Summer Grilled Pizza overflows with the freshest and best produce. Plus, it cooks in minutes! It's the perfect dish to celebrate summer.

Prep Time:15 minutes mins

Cook Time:5 minutes mins

Resting Time:45 minutes mins

Servings 2 small pizzas, or 1 large.

Author Marie Asselin

Ingredients

For the dough

• 1/2 cup 125 ml warm water
• 1 tsp 5 ml, or 4 g active dry yeast
• 1/2 tsp 2.5 ml sugar
• 2 cups 500 ml, or 250 g of all-purpose flour, or white spelt flour
• 1 tsp 5 ml salt
• 1/4 cup 60 ml plain yogurt
• Olive oil

For the toppings

• 1 small clove garlic minced
• 1 tbsp 15 ml olive oil
• 1 1/4 cups 310 ml, or 125 g grated Jarlsberg cheese
• 4 small black figs about 1/4 lb., or 100 g, thinly sliced
• 6 thin slices of Spanish cured sausage halved
• 2 cups 500 ml multicolored cherry tomatoes, halved
• 1 small fresh ear of corn grilled on the barbecue, then

To serve

• Fresh coriander leaves
• Fleur de sel or flaky sea salt
• Freshly ground black pepper

Instructions

• For the dough: Put the warm water in a bowl and sprinkle with the active dry yeast and the sugar. Let rest for 10 to 15 minutes, or until the mixture is frothy.
• Preheat the oven to 210°F (100°C). In a large bowl, combine the flour and salt. Make a well in the middle of the flour, then pour in the yeast mixture. Add the yogurt. Knead the dough until you reach a smooth, elastic, and only slightly sticky texture.
• Gather the dough into a ball and transfer to a lightly oiled heat-proof bowl. Cover with a damp towel. Turn the oven off, put the bowl in, and close the oven door. (The residual heat will allow your dough to rise more quickly.) Let the dough rise for 30 minutes, or until doubled in size.
• To assemble: In a small bowl, combine the olive oil and garlic. Set aside.
• Preheat the barbecue to high heat for at least 10 minutes. Oil the grate.
• Divide the dough into two portions and place one on a floured work surface. Using your hands, press the dough into a free-form crust. Repeat to create the second crust.
• Grill the crusts for 2 to 3 minutes, or until they're well marked on the underside. Flip the crusts over. Brush with garlic-infused oil and sprinkle with grated Jarlsberg cheese. Distribute the fig slices. Grill for 2 minutes more, until the cheese is melted and the crusts are cooked through. (You can close the lid of the barbecue to speed up the process.) Remove the pizzas from the grill and transfer to a cutting or serving board. Garnish with sausage, cherry tomatoes, grilled corn, and coriander leaves. Season with salt and pepper and serve immediately.
• Recipe Credit: Christelle Tanielian

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