Grilled Tomato Feta Pizzettes

Grilled Tomato Feta Pizzettes are the ultimate way to bring bold Mediterranean flavor to your backyard grill. Imagine blistered cherry tomatoes bursting with sweetness, creamy feta melting into pockets of tangy richness, and perfectly charred pizza dough crisp on the outside yet tender inside. This isn’t just another pizza recipe—it’s a fresh, vibrant twist that’s ideal for summer gatherings, casual dinners, or impressive appetizers.

If you’re looking for a quick grilled pizza recipe that feels gourmet without complicated steps, these pizzettes deliver. The combination of smoky grill marks, bubbling cheese, and juicy tomatoes creates a flavor balance that’s both rustic and refined. Let’s dive into a recipe that turns simple ingredients into something unforgettable.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in about 30 minutes from start to finish, with minimal prep work.
• Simple, Fresh Ingredients – Everyday items like cherry tomatoes, feta, mozzarella, and pizza dough transform into something special.
• Perfect for Entertaining – Individual pizzettes are ideal for serving guests—no slicing chaos required.
• Grill-Infused Flavor – High heat creates irresistible char and smoky depth you simply can’t achieve in a standard oven.
• Balanced & Fresh – The tangy feta, creamy mozzarella, and sweet blistered tomatoes create a perfect harmony of flavors.
• Customizable – Easily adapt with herbs, extra veggies, or protein toppings.

Unlike traditional baked pizza, grilling the dough directly on the grates produces a slightly crisp crust with beautiful grill marks and a subtle smokiness. It’s a small change in technique that makes a big difference in flavor—and it’s guaranteed to impress family and friends.

Ingredients Needed

To make these Grilled Tomato Feta Pizzettes, you’ll need a handful of quality ingredients. Freshness makes all the difference here.

For the Pizza Base

• 1 pound pizza dough (store-bought or homemade, at room temperature for easier stretching)
• All-purpose flour (for dusting your work surface and preventing sticking)

For the Cheese & Aromatic Mixture

• 1 small shallot, very finely minced (adds mild sweetness and depth)
• 2 garlic cloves, finely chopped (fresh garlic enhances flavor intensity)
• 4 ounces feta cheese, crumbled (use block feta for best texture and flavor)
• 4 ounces mozzarella cheese, shredded (low-moisture mozzarella melts beautifully)
• 1/4 cup extra-virgin olive oil (choose good-quality oil for richness)

For the Grilled Toppings

• 1 (12-ounce) package cherry tomatoes on the vine (about 30 tomatoes; vine-ripened preferred for sweetness)
• 2 scallions (green onions)
• 1 teaspoon freshly ground black pepper (for finishing)

These ingredients work together to create a vibrant Mediterranean-style flavor profile with creamy, smoky, and slightly sweet notes in every bite.

How to Make Grilled Tomato Feta Pizzettes

Step 1: Preheat the Grill and Prepare the Dough

Preheat your grill to high heat (about 500°F / 260°C). Allow it to heat for at least 5 minutes with the lid closed. A properly heated grill ensures the dough won’t stick and will develop beautiful char marks.

Divide the pizza dough into 6 equal portions. On a lightly floured surface, gently press and stretch each piece into an oval or rustic round shape. Don’t worry about perfection—irregular shapes give these pizzettes a charming, artisanal look.

Tip: If the dough keeps shrinking back, let it rest for 5 minutes. This relaxes the gluten and makes stretching easier.

Step 2: Prepare the Cheese Mixture

In a medium bowl, combine the finely chopped shallot, garlic, crumbled feta, shredded mozzarella, and olive oil. Stir gently until everything is evenly coated.

This mixture acts as both sauce and topping. The olive oil prevents dryness while helping the cheeses melt smoothly. The shallot and garlic infuse the oil with flavor, ensuring every bite is aromatic and rich.

Step 3: Grill the Tomatoes and Scallions

Place the cherry tomatoes (still on the vine if possible) and whole scallions directly onto the grill grates.

Grill for 8–10 minutes, turning occasionally. The tomatoes should begin to blister and burst slightly, releasing their juices. The scallions will soften and develop light char marks.

Visual cue: The tomatoes are ready when the skins wrinkle and split open.

Transfer everything to a cutting board. Cut the scallions into 2–3 inch pieces or quarters for easier distribution on the pizzettes.

Grilling the vegetables first concentrates their flavor and adds a smoky sweetness that elevates the final dish.

Step 4: Grill the Pizza Dough

Lightly oil the grill grates if needed. Carefully place the stretched dough pieces directly onto the hot grill.

Grill undisturbed for about 4–5 minutes, until the underside develops firm grill marks and releases easily from the grates. The top will begin to puff slightly.

Using tongs, flip each piece over. Work quickly to top each pizzette with:

• A spoonful of the cheese mixture
• Several blistered tomatoes
• Pieces of grilled scallions

Close the grill lid and cook for another 4–5 minutes, until the cheese is melted and bubbly.

Important: Keep the lid closed as much as possible—this traps heat and ensures the cheese melts evenly.

Step 5: Finish and Season

Transfer the grilled tomato feta pizzettes to a serving platter. Sprinkle with freshly ground black pepper.

Let them rest for 2–3 minutes before serving. This allows the cheese to settle slightly, making them easier to handle.

Serving and Storage Tips

Serving Suggestions

• Serve warm as an appetizer or light main course.
• Pair with a crisp green salad dressed in lemon vinaigrette.
• Add a drizzle of balsamic glaze for extra sweetness.
• Garnish with fresh basil or oregano for an herbaceous touch.
• Slice into smaller pieces for party-friendly finger food.

These pizzettes shine at summer barbecues, casual dinner parties, or even as part of a Mediterranean mezze spread.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 375°F oven for 5–7 minutes to restore crispness.
• Avoid microwaving if possible, as it may make the crust soft.

While best enjoyed fresh, they still taste delicious the next day when reheated properly.

Helpful Notes

• Use Room-Temperature Dough: Cold dough is harder to stretch and may tear.
• Don’t Overload the Toppings: Too many tomatoes can make the crust soggy.
• High Heat Is Key: A hot grill creates the perfect balance of crisp crust and melted cheese.
• Try Variations: Add Kalamata olives, red pepper flakes, or prosciutto for a gourmet twist.
• Make It Spicy: A drizzle of chili oil adds a pleasant kick.

Mastering grilled pizza dough may feel intimidating at first, but once you try it, you’ll never look back.

Conclusion

These Grilled Tomato Feta Pizzettes prove that simple ingredients and smart technique can create restaurant-quality results at home. With smoky grilled dough, sweet blistered tomatoes, and creamy feta-mozzarella goodness, this recipe delivers bold flavor in every bite.

They’re quick enough for a weeknight yet impressive enough for entertaining. If you love Mediterranean flavors and easy grilling recipes, this one deserves a permanent place in your rotation.

If you try this recipe, please leave a comment and a star rating below—it helps others discover it too! Don’t forget to share your creations on Pinterest or Facebook.

What toppings did you add to make it your own? Let us know!

Frequently Asked Questions (FAQ)

Can I make these pizzettes without a grill?

Yes. You can bake them in a preheated oven at 475°F (245°C) on a pizza stone or baking sheet. Bake for 10–12 minutes until golden and bubbly.

Can I use a different cheese instead of feta?

Absolutely. Goat cheese works beautifully for a similar tangy flavor. Ricotta can also be used for a milder, creamier result.

How do I make this recipe gluten-free?

Use a gluten-free pizza dough. Make sure your grill grates are clean to avoid cross-contamination.

Can I prepare the toppings ahead of time?

Yes. You can mix the cheese and aromatics up to 24 hours in advance and store in the refrigerator. Bring to room temperature before using for even melting.

Why did my pizza dough stick to the grill?

This usually happens if the grill wasn’t hot enough or the dough was flipped too early. Always preheat thoroughly and wait until the dough releases naturally before turning.