Farm to Flame – Fresh Grilled Recipes

There’s something special about food cooked over an open flame. The aroma of wood smoke, the sizzle of dough hitting hot grates, and the burst of flavor from fresh, seasonal ingredients—it all comes together to create meals that are meant to be shared.

The Farm to Flame Mini Cookbook was designed with that spirit in mind. From pizza to peaches (and even dessert pies), these recipes bring a creative twist to the grill. Below, we’re sharing a few highlights to spark your next backyard feast.

Download the Farm to Flame Mini Cookbook (PDF)

Basic Pizza Dough

Every great pizza starts with the dough. This simple recipe comes together with pantry staples—flour, yeast, olive oil, sugar, and salt.

Here’s the trick:

• Let the dough rise until it doubles in size (about an hour).

• For the grill, lightly oil the dough before placing it on the grates.

• Grill one side, flip it, then add toppings. This prevents burning while giving you that perfect smoky char.

Once you’ve mastered the base, you can take your pizza in countless directions.

Simple “No Cook” Pizza Sauce

Sometimes less is more. Instead of simmering, this rustic sauce uses hand-crushed San Marzano tomatoes mixed with garlic, basil, and olive oil. It’s fresh, chunky, and full of flavor—exactly what you want when grilling, because the high heat caramelizes the tomatoes and brings out their sweetness.

Garden Fresh Pesto

Basil, parmesan, and olive oil come together for a versatile sauce that works on everything from pizza to grilled vegetables. When blended smooth, it’s bold, peppery, and slightly nutty. Add a squeeze of lemon juice to brighten it up and keep its vibrant green color.

Peak of the Season Pesto Peach Toast

Think of this as pizza’s lighter cousin. Grilled sourdough is brushed with olive oil until crisp, then spread generously with pesto. Sweet peaches are layered on top and finished with balsamic glaze and chopped basil. It’s quick, beautiful, and makes an excellent starter for a summer party.

Peach & Tomato Burrata Pizza

This pizza captures summer on a plate. Sweet peaches pair beautifully with juicy tomatoes, while creamy burrata balances everything with richness.

Pro tip: spread a thin layer of fig preserves on the crust before layering toppings. The sweetness ties the flavors together, especially when finished with a drizzle of hot honey or balsamic glaze.

It’s the kind of recipe that turns heads at a cookout—and no one will believe how easy it is.

Fresh Herb & Salami Pizza

Sometimes, simple flavors are the most satisfying. This recipe layers olive oil, fresh mozzarella, and salami on grilled dough. A handful of basil keeps it fresh, and hot honey drizzled over the top delivers a sweet-spicy kick.

The best part? It’s fast. Once your dough is grilled, this pizza comes together in just a few minutes—perfect for weeknight dinners on the patio.

Smoky Corn, Pepper & Prosciutto Pizza

A true flavor bomb. Fresh corn and peppers are smoked before being sliced onto grilled dough. Add thin slices of prosciutto, crumbled queso fresco, and a drizzle of hot honey, and you get smoky, sweet, salty, and spicy all at once. This pizza is rustic, colorful, and perfect for sharing.

Saucy Salami & Cheese Pizza

This recipe leans into the classics: pizza sauce, mozzarella, and salami. But grilling gives it a new dimension—smoky charred crust with bubbling cheese and crisp edges of meat. Fresh basil added at the end keeps it light and aromatic, making it both comforting and fresh.

“I Want S’More” Dessert Pizza

Who says the grill is just for savory? This dessert pizza transforms classic campfire flavors into a handheld treat.

On freshly grilled dough, scatter mini marshmallows and chocolate chips, letting them melt into a gooey layer. Right before serving, sprinkle with cinnamon cereal for crunch.

It’s fun, unexpected, and guaranteed to be a hit with kids and adults alike.

Pistachio, Strawberry & Chocolate Pizza

A more elegant dessert pizza. Warm grilled dough is topped with chopped pistachios, sliced strawberries, and a drizzle of melted chocolate or Nutella. The mix of nutty, fruity, and rich chocolate flavors feels decadent, yet it’s easy to pull together. Serve it sliced into wedges like a tart.

Kickin’ Grilled Watermelon

Watermelon on the grill? Yes—and it’s a game-changer. Thick slices are seasoned with Meat Church Honey Hog seasoning (available at Niehaus Lumber) and charred just long enough to caramelize their natural sugars. The result is smoky, juicy, and slightly spicy. A squeeze of lime or drizzle of hot honey takes it over the top.

Minty Melon Refresher

After a hot grilling session, nothing beats this. Watermelon chunks and fresh mint are stirred into ice water for a naturally sweet, cooling drink. Lightly muddling the mint before adding it deepens the flavor, making it the perfect pairing for the bold, savory pizzas.

Hungry for More?

These previews are just the beginning. The full Farm to Flame Mini Cookbook includes all the step-by-step details you need to bring these dishes to life at home. Whether you’re grilling pizzas, fruit, or even dessert, you’ll find inspiration for every occasion.

Download the full Farm to Flame Mini Cookbook here