Turn on grill and heat until hot (400+ degrees).

As the grill is heating up, form the uncooked pizza dough into 6 to 8 small pizza crusts. I like to shape mine into rectangles, but you can also shape them into squares. You can even get seasonal with the pizza bar, forming the dough into football shapes or hearts for Valentine’s Day!

Set the pizza dough on sheet pans greased with olive oil until ready to cook.

As the grill heats up, it’s time to put together your pizza bar. Place the Kirkland Signature organic marinara sauce basil pesto, bacon crumbles, minced garlic, goat cheese, grated Parmesan and organic hummus in bowls. Place the jalapenos, baby arugula, prosciutto, sun-dried tomatoes, mozzarella, basil leaves, red pepper flakes, zucchini, and squash in bowls or plates.

Arrange so that people start with the sauces, then cheeses, and then toppings.

Before turning on the grill, grease the grill with olive oil. I like to lightly soak a paper towel in olive oil and use tongs to spread it over the grill grates to coat in oil.

Place the raw pizza dough rectangles (or whatever shape you formed!) on the grill. Grill until cooked through and golden brown on both sides, approximately 3 minutes per side.

Pile the pizza crusts at the beginning of the pizza bar. Allow guests to assemble their pizzas then let them finish them on the grill! The pizzas with toppings should cook for 1 to 2 minutes until the cheese is melted in a covered grill.

Make sure to keep the Kirkland Signature wines out for serving while pizzas are cooking and on the tables guests are eating at!