Sweet grilled peppers, bubbly cheese, fresh basil, and a drizzle of Mike’s Hot Honey make this grilled pizza recipe an easy go-to for summer BBQs and casual nights outside. Paired with Butternut Cabernet Sauvignon, it’s the kind of pizza worth gathering around.
Serves: 4-6
Prep Time: 15 min
Cook Time: 12–15 min
Ingredients
1 ball store-bought pizza dough
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 yellow bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
Fresh basil leaves
Mike’s Hot Honey, for drizzling
Olive oil
Salt + black pepper
Serve with: Butternut Cabernet Sauvignon
Method
Preheat grill to medium-high heat and lightly oil the grates.
Stretch dough into a 12-inch circle or rustic oval on a lightly floured surface. Brush both sides lightly with olive oil.
Grill dough for 2–3 minutes per side until lightly charred and crisp.
Spread pizza sauce evenly over crust and top with mozzarella, Parmesan, bell peppers, and a pinch of salt and black pepper.
Close grill lid and cook for 5–7 minutes, until cheese is melted and bubbly.
Finish with fresh basil and a generous drizzle of Mike’s Hot Honey just before serving.
Slice, pour a glass of Butternut Cabernet Sauvignon, and enjoy your upgraded summer BBQ pizza night.
Pro Tip
A sprinkle of extra Parmesan right after grilling adds a savory finish that pairs especially well with the bold, smooth notes of Butternut Cabernet Sauvignon. Hosting outdoors? Serve the pizza on a wooden board with the Cabernet slightly colder that room temperature for easy summer BBQ entertaining.
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