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Dessert Berry Pizza on the Grill

  • Prep 10 min
  • Total 30 min
  • Servings 16
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A delicious summer dessert! Grilled pizza topped with a yogurt frosting and fresh berries. MORE + LESS -

Nick Evans Nick Evans
September 20, 2016


can Pillsbury™ refrigerated pizza crust, original
(5.3 oz.) container Yoplait® Greek raspberry yogurt
cups powdered sugar
tablespoons honey
ounces fresh raspberries
ounces fresh blueberries
Neutral oil, for grill


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  • 1
    Preheat your grill to medium (or indirect) heat.
  • 2
    For yogurt frosting, combine yogurt with powdered sugar and honey. Stir together until smooth and a thick consistency. It should be spreadable and barely pourable.
  • 3
    Roll out pizza dough into a large rectangle on a lightly floured surface.
  • 4
    When grill is heated, rub it with a wet paper towel. (Use tongs to rub the grates so you don't burn your fingers!) You don't want the grates TOO hot or the dough will burn. After the wet paper towel, rub the grates with a paper towel dipped in neutral oil.
  • 5
    Slide pizza dough directly onto grate. Grill for 4-5 minutes, covered.
  • 6
    When bubbles start to form on the dough surface, it's ready to flip. Flip the dough and grill for 3-4 minutes on the second side. Then flip back to original side. Grill for another 1-2 minutes and remove dough from grill when it is crispy around the edges and cooked through.
  • 7
    Let pizza dough cool briefly and then spread with a nice layer of the yogurt frosting. Cover pizza completely with raspberries and blueberries. Slice it up and serve it up!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Grill every part of your meal—even dessert!

Everybody loves a good weekend grill-out this time of year. Grilling savory foods can be easy enough: burgers, hot dogs, maybe a side salad or some coleslaw. But dessert can be tricky. Most of the time I want something that’s not overly sweet, with some fresh summer flavors. 

This dessert pizza is everything you need. Make the whole thing on the grill, spread on a simple yogurt-based frosting, and cover the whole thing with perfectly fresh berries. Trust me… it’ll be a hit!

To have it ready to go, I like to make the yogurt frosting first.

This is about as easy as frosting gets. Just stir together the yogurt, powdered sugar and honey. You could use any flavor of Greek yogurt, but I prefer raspberry.

The finished frosting should be thick, but not like buttercream frosting thick. It should be pourable, but really slow to pour, if that makes sense.

Once that’s stirred together, it’s time to grill some pizza dough!

The key to this is making sure your grill isn’t TOO hot, as the dough can burn. Heat the grill for medium heat (or indirect heat if you’re using charcoal) and then roll your dough out on a floured surface. 

Once it’s in a large rectangle, prep the grill by rubbing the grates with a wet napkin or towel to cool them off a bit and then rub them with some neutral oil to prevent sticking.

Then you can just toss the dough right on the grates! Grill the dough, covered, for 4-5 minutes or until bubbles start to form on the surface of the dough.

Then give it a flip! You should have some nice grill marks and it’s okay if the crust is a bit crispy in places. I consider this to be about as perfect as grilled dough can get.

Grill it for another 3-4 minutes on the second side and then flip it back over. The dough should grill for about 10 minutes total, but it’s fine to rip off a tiny corner to make sure it’s cooked through.

Once the dough is off the grill, let it cool briefly and then spread on a thick layer of your yogurt frosting.

Dot the whole thing with fresh berries and slice it up for serving! The dessert is on the rich side because of the frosting, so I suggest smaller pieces.

It’s the perfect end to a great meal, courtesy of summer and your grill!

For more great outdoor party ideas, check out our grilling recipes!

Nick thinks he can now officially eat pizza for every part of every meal! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.
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