Grilled Pizza Toppings: Top 10 Wood-Fired Ideas | Arteflame

Introduction

There is something inherently magical about cooking pizza over an open fire. The way the flames kiss the dough, creating that perfect leopard-spotted crust with a crisp exterior and chewy interior, is an experience a standard kitchen oven simply cannot replicate. Using an Arteflame grill takes this culinary art form to a new level, transforming your backyard into a bustling, authentic pizzeria. The high heat of the plancha cooktop sears the ingredients rapidly, locking in moisture while infusing the pie with a subtle, smoky aroma that defines true wood-fired flavor.

However, the secret to a memorable grilled pizza isn't just in the dough or the heat—it is in the toppings. Choosing the right combination of flavors that can stand up to the intensity of the grill is crucial. Whether you are a purist who loves a simple Margherita or an adventurer seeking the bold tang of Buffalo Chicken, we have curated the definitive list of the top 10 pizza toppings perfectly suited for your Arteflame. Get ready to elevate your outdoor cooking game and impress your guests with these crowd-pleasing combinations.

Ingredients

The Foundation

• 4-6 balls of fresh Pizza Dough (store-bought or homemade)
• 1 cup Cornmeal or Semolina flour (for dusting)
• Olive Oil (for brushing the grill)
• 2 cups Pizza Sauce (Marinara or San Marzano tomato base)

The Classics (Margherita & Pepperoni)

• 1 lb Fresh Mozzarella cheese, sliced
• 1 bunch Fresh Basil leaves
• 8 oz Pepperoni slices
• 1 cup Shredded Mozzarella

Meat Lovers & BBQ Styles

• 1 cup Cooked Chicken breast, diced
• 1/2 cup BBQ Sauce
• 1/2 Red Onion, thinly sliced
• 1/2 cup Cooked Bacon, crumbled
• 1/2 cup Italian Sausage, cooked and crumbled
• 1/2 cup Ham, diced
• 1/2 cup Pineapple chunks (fresh preferred)

Veggie & Specialty Flavors

• 1 cup Bell Peppers (assorted colors), sliced
• 1/2 cup Mushrooms, sliced
• 1/2 cup Black Olives, sliced
• 1/2 cup Ricotta Cheese
• 1/4 cup Pesto Sauce
• 1/4 cup Buffalo Sauce
• 1/4 cup Blue Cheese crumbles
• 2 cloves Garlic, minced

Instructions

Step 1: Prepare the Arteflame

1. Start your fire early using charcoal or wood. You want to aim for a medium-high heat on the cooktop.
2. Ensure the center of the grill is hot (around 500°F to 600°F) for searing, while the outer edges are slightly cooler for slow melting.
3. Scrape the cooktop clean and apply a thin layer of olive oil to season the surface and prevent sticking.

Step 2: Prep the Dough

1. On a flat surface dusted with cornmeal or semolina flour, stretch or roll out your pizza dough balls into thin rounds.
2. Don't worry about perfect circles; a rustic shape works best for grilled artisan pizza.
3. Brush one side of each dough round lightly with olive oil.

Step 3: The First Sear

1. Place the dough onto the hot Arteflame cooktop, oiled side down.
2. Grill for 1-2 minutes until the dough puffs up and nice grill marks appear on the bottom.
3. While it grills, lightly brush the top (raw side) with olive oil.

Step 4: Flip and Top

1. Flip the dough over using a spatula. You are now topping the cooked side.
2. Immediately spread your sauce (Marinara, BBQ, Pesto, or White sauce) sparingly over the crust.
3. Add your cheese and chosen toppings from the ingredients list (see variations below for combinations).

Step 5: Melt and Finish

1. Continue grilling for another 2-3 minutes. If the bottom is cooking too fast but the cheese hasn't melted, slide the pizza toward the cooler outer edge of the Arteflame.
2. Once the cheese is bubbly and the crust is crispy, remove from the grill.
3. Garnish with fresh herbs like basil or a drizzle of hot honey, slice, and serve immediately.

Tips

When grilling pizza on the Arteflame, heat management is your best friend. Unlike an oven where heat surrounds the pie, the heat here comes primarily from the bottom. To ensure your toppings cook and cheese melts before the crust burns, use pre-cooked meats (like sausage, chicken, and bacon). Raw meats won't have enough time to cook through safely in the short time it takes to crisp the dough.

Another pro-tip is to practice "Mise en Place." This French culinary term simply means "everything in its place." Because the grilling process happens very fast—usually in under 5 minutes per pizza—you won't have time to chop veggies or grate cheese once the dough hits the steel. Have all your sauces, cheeses, and toppings in bowls right next to the grill. Also, go light on the sauce; too much liquid can make the dough soggy and difficult to remove from the grill.

Variations

The beauty of pizza lies in its versatility. While the classics are undeniable, your Arteflame allows you to experiment with bold flavor profiles. If you have guests with dietary restrictions, these recipes are easily adaptable using gluten-free dough or vegan cheese alternatives, which melt surprisingly well on the high heat of the plancha. Here are five distinct variations to try based on our top 10 list:

• The Purist (Margherita): Tomato sauce, fresh mozzarella slices, and fresh basil added after cooking.
• The BBQ Pitmaster: BBQ sauce base, diced chicken, red onions, bacon, and cheddar-jack blend.
• The Islander (Hawaiian): Tomato sauce, mozzarella, diced ham, and fresh grilled pineapple chunks.
• The Heat Seeker (Buffalo): Buffalo sauce base, grilled chicken, mozzarella, and a sprinkle of blue cheese.
• The Garden State (Veggie): Pesto or white sauce base, topped with bell peppers, mushrooms, onions, and black olives.

Best pairings

To round out your backyard pizza party, beverages and sides should cleanse the palate and complement the smoky richness of the grilled dough. For beer lovers, a crisp Pilsner or a hoppy IPA cuts through the fat of the cheese and pepperoni perfectly. If you prefer wine, a light Italian Chianti or a chilled Rosé pairs beautifully with the char of the wood-fired crust without overpowering the toppings.

As for sides, you want to keep things light since pizza is naturally heavy. A fresh Arugula Salad tossed with lemon vinaigrette and shaved parmesan is the ideal accompaniment. The peppery bite of the arugula contrasts with the savory pizza, while the acid in the dressing aids digestion. Grilled vegetables, such as asparagus or zucchini prepared right alongside the pizzas on the Arteflame, also make for a cohesive and delicious meal.

Conclusion

Mastering the art of grilled pizza on the Arteflame is a journey of flavor that brings friends and family together. By moving away from the conventional oven and embracing the open fire, you add a depth of flavor and a texture that is truly restaurant-quality. Whether you stick to the beloved Pepperoni or branch out into a Pesto Chicken or White Pizza, the key is high heat, fresh ingredients, and the confidence to experiment.

We hope this guide to the top 10 toppings inspires your next outdoor gathering. Fire up your grill, lay out your toppings station, and let everyone build their own masterpiece. There is no better way to enjoy the outdoors than with a slice of hot, smoky, cheesy pizza in hand. Happy grilling!