Grilled Pizza with Smoked Pumpkin Sauce

Sabrina S. Baksh/Regarding BBQ, Inc.
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
459 Calories
23g Fat
51g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 459
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 23%
Cholesterol 10mg 3%
Sodium 967mg 42%
Total Carbohydrate 51g 19%
Dietary Fiber 7g 26%
Protein 14g
Calcium 203mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A wonderful rustic pumpkin pizza with a light smoky flavor.  What better way to celebrate Autumn than by utilizing this truly versatile ingredient.


  • 1 1/2 cups smoked pumpkin sauce
  • 1 pizza dough (frozen or fresh pizza dough)
  • 1 1/2 cups baby arugula
  • 3/4 cup cherry tomatoes (halved)
  • 1/2 cup ​Pecarino cheese (shaved)
  • 3 tablespoons flour (or cornmeal)
  • 2 tablespoons garlic olive oil

Steps to Make It

  1. Gather the ingredients.
  2. Preheat grill for medium heat. Sprinkle half the flour or cornmeal onto large cutting board. Place a softball sized ball of dough on top. Using hands, shape dough into a oblong shape about 9 inches long and 7-8 inches wide. Place dough onto grill and cook one side for 4-5 minutes. Do not cook the other side. Remove pizza crust from grill, place onto cookie sheet and on cooked side, slather on 3/4 cups/180 mL of pumpkin sauce. Return pizza to grill with uncooked side down. Cook for an additional 7-9 minutes, or until crust begins to brown. Remove pizza from grill and top with 1tablespoon garlic olive oil, arugula, halved cherry tomatoes, and shaved Pecarino cheese. Slice and serve.