Pizza takes on an entirely new character when cooked on the grill or in a pizza oven outdoors, with a slightly smoky flavor and crisp, blistered crust. Paired with robust wines on a warm evening, this party menu is satisfying and simple to pull off -- especially if you prep pizza dough and toppings the night before. Set out a simple spread of various antipasti and serve pizzas directly off the pizza peels or on wooden boards for a relaxed feel.
Recipes
Recipes by Course
- Appetizers
- Soups
- Salads
- Pasta, Rice & Grains
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Desserts
Chefs & Celebrities
- Williams Sonoma Test Kitchen
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective

Bocconcini and Tomato Skewers
Prosciutto, Salami, Melon and Figs
Marinated Olives
Salsiccia Pizza with Broccoli Rabe
Grilled Margherita Pizza
Grilled Asparagus and Prosciutto Pizza
Grilled Pizza with Salami, Olives and Goat Cheese
Olive Oil Gelato with Balsamic Strawberries