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Grilled Caprese Pizza with Artichoke Recipe

Who doesn’t love pizza?! This grilled Caprese Pizza with artichoke is a perfect end of summer treat! Enjoy with our Napa Valley Red Blend or our Edna Valley Pinot Noir.


Prep: 15 minutes
Active: 45 minutes
Yield: 1 pizza (2 servings)
Wine Pairing: Napa Valley Red Blend or Edna Valley Pinot Noir


4 medium/large artichokes
2 cups baby heirloom tomatoes
1 small bunch basil, chopped (15-20 basil leaves)
1lb. fresh pizza dough (I use Trader Joe’s fresh dough)
2 tbs. cornmeal
2 tbs. flour
8 oz. fresh burrata
2 cloves garlic, crushed
Salt & pepper to taste
Olive oil
Freshly shaved parmesan


2 garlic cloves
1 large egg yolk
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
3 tbs. vegetable oil


  1. Fill a pot with 1-2″ of water and bring it to a boil while prepping your artichokes.
  2. Prep your artichoke by cutting the sharp tips off the artichoke petals. Then trim the top of the artichoke (cut off about 3/4″-1″) and remove the smaller petals by the stem. If your artichoke has a long stem, trim it down to an inch or less.
  3. Reduce water to a simmer, place artichokes in a steam basket and cover
  4. Cook for 20-40 minutes until the outer petals easily pull off.
  5. While your artichokes are steaming, knead and roll your pizza dough. Add flour as necessary to keep the dough from sticking to your hands and surface.  Stretch your dough to desired size and shape (1lb. of dough dough should create a 10-12″ circle). Sprinkle pizza stone with cornmeal to keep your dough from sticking to the stone. Once dough is in place, drizzle with olive oil, sprinkle with 1/2 of your chopped basil leaves, add all of the burrata and finish with a dash of salt and pepper.
  6. Fire barbecue to medium flame and place pizza stone on grill.
  7. In a medium bowl, combine tomatoes, garlic, the remaining basil, salt, pepper and olive oil. Stir to evenly coat tomatoes and transfer to a grill basket or foil and place on grill.
  8. Remove artichokes from steam basket and cut in half length wise. Brush with olive oil, sprinkle with salt and place on the top rack of your grill.
  9. Prep aioli (directions below) while monitoring grill.
  10. Allow your tomatoes to blister and artichokes to char slightly before removing. Scoop out the heart of 2-3 artichokes.
  11. Once dough has reached your desired texture, remove from grill and top with artichoke hearts and tomatoes. Garnish with fresh basil and shaved parmesan. Plate remaining artichokes with aioli and serve immediately.
  12. Serve with your favorite red wine (I recommend this or this). Cheers!


  1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl.
  2. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
  3. Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

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