Grilled pizza is a weekend staple at our house, the perfect Friday night treat! We mix up the toppings each week with leftovers from the fridge — it’s a great way to use up extra veggies and other ingredients. My most recent grilled pizza experiment used up the end of a batch of my hidden-veggie bolognese sauce. It’s a heart meaty sauce that I pack with carrots and spinach — a perfect way to sneak veggies into toddler meals! It made for a super tasty pizza, and the best part is that a big batch of this sauce will get you a few meals. I use it on pizza, on pasta, in casseroles and even freeze the leftovers to save for future dishes! Get the recipe below.  PS: there is a whole chapter dedicated to grilled pizzas in my new book with recipes for homemade pizza dough, a simple tomato sauce, my favorite pizza seasoning, and lots of grilled pizza combinations — pre-order it here! 

Grilled Pizza Bolognese.
  • 1 lb of ground beef
  • 2 Tbsp. of butter
  • ¼ Cup of yellow onion, minced
  • 2 Garlic cloves, minced
  • 3 Large Carrots, finely diced (about 2 cups)
  • 2 cups of fresh spinach, chopped
  • 28 Oz. can of crushed San Marzano tomatoes
  • 2 Tbsp of tomato paste
  • Salt and Pepper
  • ¼ Parmesan cheese
  • Salt and Pepper
  • Pizza dough
  • Pizza crust seasonings (garlic powder, onion powder, oregano, salt and pepper)
  • Mozzarella
  • Flour for dusting
  • Red pepper flakes, optional
  1. In a stockpot, brown the ground beef until cooked through. Remove from pot and set aside.
  2. Melt butter in the same stockpot and sauté onion, garlic, carrots, and spinach for 10-12 minutes until softened.
  3. Stir in the ground beef, crushed tomatoes tomato paste and season with salt and pepper. Stir in parmesan cheese and red pepper flakes (if desired) and simmer the sauce for 30 minutes while you prepare the pizza.
  4. Pre-heat your grill to high heat and place your pizza stone on the grill to heat up.
  5. Stretch out your pizza dough on a lightly floured work surface (a cookie sheet works well), season the crust with spices (garlic powder, onion powder, oregano, salt and pepper).
  6. Top the dough with the Bolognese sauce (there should be enough for several pizzas or leftover for other meals – it freezes well too!). Then place slices of fresh mozzarella on top of the sauce.
  7. Cook on the high-heat grill for 7-9 minutes, until the cheese and crust are golden brown.