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Grilled Tomato Feta Pizzettes
Isabella

Grilled Tomato Feta Pizzettes

Grilled Tomato Feta Pizzettes bring bold Mediterranean flavor to your backyard grill. Blistered cherry tomatoes, creamy feta, and melty mozzarella sit atop smoky, charred pizza dough for a fresh and vibrant dish that’s perfect for summer gatherings, casual dinners, or impressive appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pizzettes
Course: Appetizer, Dinner
Cuisine: Italian, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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)
  • ¼ 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.

Method
 

  1. Preheat the grill to high heat (about 500°F / 260°C) and close the lid for at least 5 minutes.
  2. Divide the pizza dough into 6 equal portions. On a lightly floured surface, stretch each piece into an oval or rustic round shape.
  3. In a medium bowl, combine shallot, garlic, feta, mozzarella, and olive oil. Mix gently until evenly incorporated.
  4. Place cherry tomatoes and whole scallions directly on the grill grates. Grill for 8–10 minutes, turning occasionally, until tomatoes blister and scallions soften with light char. Remove and cut scallions into 2–3 inch pieces.
  5. Lightly oil grill grates if needed. Place stretched dough directly on the grill and cook for 4–5 minutes until grill marks form and dough releases easily.
  6. Flip each dough piece. Top with cheese mixture, blistered tomatoes, and grilled scallions. Close the lid and cook another 4–5 minutes until cheese is melted and bubbly.
  7. Transfer pizzettes to a platter. Sprinkle with freshly ground black pepper and let rest for 2–3 minutes before serving.

Notes

Use room-temperature dough for easier stretching. Avoid overloading with toppings to prevent soggy crust. For variation, add Kalamata olives, fresh basil, oregano, or a drizzle of balsamic glaze. For a spicy kick, drizzle with chili oil before serving. If baking instead of grilling, cook at 475°F (245°C) for 10–12 minutes until golden and bubbly.