Can I use store-bought dough?

Absolutely! Store-bought pizza dough is a lifesaver on busy nights. Just let it come to room temperature before rolling so it stretches easily and cooks evenly on the grill.

How do I keep the ricotta from running off the pizza while grilling?

Fresh, high-quality ricotta tends to hold its shape well. Dollop the ricotta in small spoonfuls after flipping the crust to the cooler zone to let it warm gently without melting away.

What if I don’t have a grill?

No grill? No problem! Use a cast-iron skillet or grill pan on the stovetop. After browning both sides of the dough, add toppings and finish under the broiler for a minute or two to char the edges and warm everything through.

Can I prepare anything ahead of time?

You can absolutely roast the peppers, slice the nectarines, and portion out the cheese and herbs up to a day ahead. Store everything chilled, and assemble when ready to grill.

Grilled Pizza with Roasted Sweet Peppers, Nectarines, and Ricotta Recipe

There’s nothing quite like the crackle of a grill and the aroma of freshly baked dough mingling with sweet summer fruit and charred veggies. This Grilled Pizza with Roasted Sweet Peppers, Nectarines, and Ricotta is a glorious celebration of contrasts—smoky, creamy, sweet, and herbaceous. And here’s the best part: it’s surprisingly easy to make, even on a busy weeknight! If you love meals that feel special but demand little fuss, this pizza will quickly earn a permanent spot in your dinner rotation.

Why You’ll Love This Recipe

Incredibly Quick: Each pizza cooks in just a few minutes, making this dish totally doable any night of the week.
Unbeatable Flavor: The combination of grill-charred peppers, juicy nectarines, and rich ricotta creates a flavor explosion in every bite—trust me, it’s hard to stop at one slice.
Effortlessly Elegant: This is the sort of recipe that effortlessly wows family and friends, but requires minimal prep and basic techniques.
Customizable: Whether you’re hunting for a vegetarian main or just want to clean out the fridge, you can tweak this recipe endlessly.

Ingredients You’ll Need

Gather up these easy-to-find ingredients and get ready for a simple yet spectacular dinner:

Pizza Dough
The foundation of your pie; use your favorite homemade or store-bought dough. A well-hydrated dough works best for grill marks and crispness.
Sweet Peppers
Adds mild heat and smoky-sweet flavor. Use a mix of colors for beautiful presentation and a range of flavors.
Extra Virgin Olive Oil
Essential for brushing the dough, roasting peppers, and adding a rich, peppery finish.
Nectarines
Bring sweetness and a little tart juiciness that works magic with charred veggies and cheese. Ripe but still slightly firm nectarines are ideal so they hold up on the grill.
Fresh Ricotta Cheese
Offers that irresistible creaminess; don’t use skim here—quality fresh ricotta makes all the difference.
Basil (chiffonade) and Parsley (minced)
Fresh herbs brighten every bite. Add just before serving for max flavor.
Sea Salt and Fresh Ground Black Pepper
Balances and heightens all the flavors.
Parchment Paper and a Grill
Not ingredients—but truly the unsung heroes for a smooth grilling experience!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Go ahead and put your own spin on things! Here are some ideas:

Cheese Swap: Try creamy goat cheese or burrata instead of ricotta for a tangy kick.
Fruity Flair: Use peaches, plums, or even figs in place of nectarines—this pizza begs for experimentation.
Savory Add-Ons: Top with prosciutto just before serving for a salty crunch, or add thinly sliced red onion for sharpness.
Meaty Option: Crumbled spicy Italian sausage works well if you want extra heartiness.
Different Veggies: Zucchini ribbons or grilled eggplant are delicious alternatives to peppers.

How to Make Grilled Pizza with Roasted Sweet Peppers, Nectarines, and Ricotta

Step 1: Prepare the Dough

Roll each dough ball into a 10-inch circle on lightly floured parchment paper. Trim the parchment for easy handling, drape with a damp towel, and let the dough rise in a warm spot for about 30 minutes. This quick rise keeps the crust pillowy and chewy.

Step 2: Fire Up the Grill

Get your grill nice and hot (the coals should be fully gray!) and push them to one side to give yourself both high and indirect heat zones.

Step 3: Roast the Peppers

Place whole sweet peppers right over the hottest part. Grill for 1-2 minutes per side until charred all over, turning with tongs. Let cool, then slice into attractive rounds, discarding seeds.

Step 4: Get Set

Arrange everything you’ll need next to the grill: olive oil, sliced peppers and nectarines, fresh ricotta, herbs, and a brush. Having it all close by makes assembly a snap.

Step 5: Grill the Pizza Crust

Brush olive oil on one side of the dough, then flip (oil-side down) onto the grill’s hot zone, using the parchment to help transfer it. Quickly peel away the parchment—no worries if things get a little rustic looking! Grill for about 90 seconds, peeking underneath. If the crust hasn’t browned yet, give it another 30 seconds.

Step 6: Assemble and Finish Cooking

Flip the crust, move it to the cooler side, and swiftly brush the now-grilled side with more olive oil. Scatter over the grilled pepper rounds, nestle in slices of nectarine, and dot generously with pillows of ricotta. Cover the grill and cook for 2-3 minutes to gently warm the toppings and finish the crust.

Step 7: Dress It Up and Serve

Remove the pizza from the grill. Shower with fresh basil and parsley, a pinch of sea salt, a few grinds of black pepper, and a generous drizzle of olive oil. Slice and serve immediately, while it’s still warm and the ricotta is ultra-creamy.

To keep pizzas warm for a crowd, use a 200°F oven to hold finished pies until you’re ready to eat.

Pro Tips for Making the Recipe

Don’t Overcrowd the grill or the pizza—grill in batches for perfect results.
Use Room Temperature Dough; cold dough will tear and won’t rise nicely on the grill.
Stage Your Toppings; have everything ready within arm’s reach. Grilled pizza comes together FAST.
Get a Timer for the grill: just 30 seconds too long can make a big difference in crust texture.
Finish With Fresh Herbs and Oil after grilling—herbs can lose their punch on direct heat; oil helps them bloom with flavor.

How to Serve

This pizza makes a show-stopping main course, especially for summer gatherings. Pair it with a crisp green salad tossed in lemony vinaigrette, or a chilled glass of dry rosé for the ultimate backyard dinner. I love slicing it into wedges and piling them on a board for a casual, help-yourself spread. If you want to round out the meal, serve alongside marinated olives or a platter of fresh mozzarella with tomatoes.

Hot tip: For a fun appetizer, make mini versions for a “pizza sampler” night.

Make Ahead and Storage

Storing Leftovers

Once the pizza has cooled, wrap slices tightly in foil or store in an airtight container in the refrigerator for up to 2 days. The crust will stay pleasantly chewy, and the ricotta maintains its silkiness.

Freezing

Wrap individual slices in parchment and foil, then pop into a freezer-safe bag. They’ll keep for about a month. Defrost in the fridge overnight (the ricotta might change texture slightly, but it’ll still be delicious).

Reheating

For best results, reheat in a hot oven (400°F) for a few minutes until the crust crisps up and the cheese is soft again. Avoid the microwave, as the crust will get chewy.

FAQs

Can I use store-bought dough?

Absolutely! Store-bought pizza dough is a lifesaver on busy nights. Just let it come to room temperature before rolling so it stretches easily and cooks evenly on the grill.
How do I keep the ricotta from running off the pizza while grilling?

Fresh, high-quality ricotta tends to hold its shape well. Dollop the ricotta in small spoonfuls after flipping the crust to the cooler zone to let it warm gently without melting away.
What if I don’t have a grill?

No grill? No problem! Use a cast-iron skillet or grill pan on the stovetop. After browning both sides of the dough, add toppings and finish under the broiler for a minute or two to char the edges and warm everything through.
Can I prepare anything ahead of time?

You can absolutely roast the peppers, slice the nectarines, and portion out the cheese and herbs up to a day ahead. Store everything chilled, and assemble when ready to grill.

Final Thoughts

Grilled Pizza with Roasted Sweet Peppers, Nectarines, and Ricotta makes dinnertime genuinely exciting—it’s as simple as it is stunning. Whether you’re new to grilling pizza or a seasoned pro, the sweet-tart fruit, smoky peppers, and luxurious ricotta sing together on a golden, crispy crust. Give this a try the next time you’re craving something fresh and vibrant for dinner. You’ll be blown away by just how easy and delicious homemade grilled pizza can be!