Grilled Tomato Feta Pizzettes | New York | Pizza Dough, Cherry Tomatoes, Feta

I’ve blended New York’s iconic pizza dough with juicy cherry tomatoes and tangy feta to whip up grilled tomato feta pizzettes, fusing Italian roots with Greek flair for a smoky, Mediterranean twist. It’s a simple grill favorite for casual gatherings, where the charred tomatoes balance feta’s zing perfectly. Fire it up yourself—I’ve got the full scoop on ingredients, steps, variations, and tools waiting to elevate your next cookout.

History

SAVE IT

Grilled Tomato Feta Pizzettes have their roots in Italian pizza traditions, evolving from ancient flatbreads in Naples and incorporating Greek influences through the use of feta cheese, which reflects a broader Mediterranean cultural fusion.

Regional variations, such as those in Greece or the Balkans, often feature local herbs, olives, or spices, signifying the dish’s adaptability and its role in showcasing diverse culinary heritages.

Traditionally, these pizzettes are served at casual outdoor gatherings, barbecues, or family meals, emphasizing their appeal as quick appetizers during warm-weather events or social occasions.

Ingredients

SAVE IT

– Pizza dough: Oh, let’s start with that trusty base – a ball of fresh pizza dough, about 1 pound for a bunch of these little guys, because who wants a pizzette that’s all topping and no substance?

It’s like trying to build a house without a foundation; it just won’t hold up.

• Ripe tomatoes: Grab around 4 medium-sized ones, sliced thin so they’re easy to grill – those juicy, sun-kissed beauties that make you wonder why anyone ever bothered with canned stuff when nature’s got this perfection going on.
• Feta cheese: A generous 1 cup of crumbled feta, that tangy, creamy Greek delight that adds a punch of flavor without overwhelming the party – it’s like the cool kid at the gathering who everyone wants to talk to, you know?
• Olive oil: Drizzle in about 2 tablespoons of extra-virgin, the good kind that smells like a Mediterranean vacation – because, let’s face it, what’s a grilled anything without a little shine to keep things from sticking and add that subtle earthiness?
• Fresh garlic: Mince up 2 or 3 cloves, depending on how brave you’re feeling – that aromatic punch that whispers, “Hey, this isn’t just any pizza; it’s got some zing,” without turning into a vampire repellent.
• Fresh herbs, like basil or oregano: A handful of basil leaves, say 1/4 cup torn up, or a sprinkle of dried oregano if you’re in a pinch – they bring that herby freshness that makes you pause and think, “Wait, did I just elevate this to gourmet status?”

Oh, the small wins in life.

• Salt and pepper: Just a pinch of each to taste, because even the simplest things need a little balance – it’s like adding the right amount of sass to a conversation; too much and it’s overwhelming, too little and it’s bland.
• Optional olives or red onions: If you’re feeling fancy, toss in a 1/2 cup of sliced black olives or some thinly sliced red onions – they sneak in that extra crunch and brininess.

Making you chuckle at how something so simple can turn ordinary into “wow, you’re a kitchen wizard” territory.

Cooking Steps

SAVE IT

Getting Started with Grilling Basics

First things first, fire up your grill to medium-high heat, around 400°F (200°C), and give those grates a quick clean and oil to avoid any sticky situations – because let’s face it, nothing ruins a good meal faster than food glued to the grill.

Take that 1 pound ball of fresh pizza dough and divide it into 6 to 8 smaller pieces, then roll each one out into a thin, rustic circle on a lightly floured surface.

This step sets the stage, turning simple dough into the perfect canvas for your toppings, and you might wonder, how does something so basic feel like magic in the making?

Assembling the Toppings

Now, brush each dough piece with about 2 tablespoons of extra-virgin olive oil, letting that golden liquid add a subtle earthiness and keep everything from drying out.

Layer on the thinly sliced ripe tomatoes from those 4 medium ones, then scatter the generous 1 cup of crumbled feta cheese and minced garlic from 2 or 3 cloves right on top – it’s like giving your pizzettes a flavorful hug that wakes up your taste buds.

Don’t forget to tear up that 1/4 cup of fresh basil leaves or sprinkle in some oregano; it’s the little touches that turn ordinary ingredients into something you’d brag about, even if you’re just cooking for one.

Grilling and Finishing Touches

Place the assembled pizzettes directly on the grill and cook for 3 to 5 minutes per side, flipping carefully with tongs until the dough turns golden and the cheese softens into gooey perfection.

Keep an eye on them to prevent burning, as grills can be tricky beasts – one minute it’s perfect, the next you’re laughing at your own grilling mishaps.

Once off the heat, season with a pinch of salt and pepper, and if you’re in the mood for extras, toss on that optional 1/2 cup of sliced black olives or red onions for a crunch that says, “Hey, I put in the effort.”

Tips and Variations

SAVE IT

If you’re tweaking your grilled tomato feta pizzettes, why not play around with a sweet twist, like sprinkling a light mix of brown sugar and a pinch of salt right over those juicy tomato slices before grilling – it creates a subtle caramelized edge that balances the tangy feta in surprising ways, almost like giving your pizza a secret handshake with dessert.

For variations, swap out the feta for goat cheese if you want that creamy tang to feel a bit more adventurous, or toss in some sliced veggies like bell peppers for extra crunch, but remember, grilling’s all about watching closely so you don’t end up with a charred mess that leaves you chuckling at your own timing blunders.

Have you ever wondered how a simple addition can turn a basic bite into your new go-to crowd-pleaser?

Tools