Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 To make the salsa verde in a food processor or blender, combine all herbs, lemon zest, 2 teaspoons lemon juice, garlic, capers, anchovy (if using) and red pepper flakes. Process until leaves are finely minced. With machine running, slowly add 1/2 cup olive oil until sauce is a creamy yellow-green color. Salt and pepper to taste.
2 Build a two-zone fire, placing preheated Kingsford® Original Charcoal, briquets on one half of the bottom grill grate and leaving the other side void.
3 Toss zucchini, asparagus and red onions (can substitute 1½–2 pounds seasonal vegetables of choice) with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.
4 Grill over direct heat, turning often, until tender and charred in spots, about 5 minutes; transfer to the void side of the grill.
5 Lightly oil grill grate and divide pizza dough in half. Gently roll and stretch each piece into a rectangle or oval about 14x8 inches and transfer to two lightly oiled baking sheets. (If it springs back, cover and let rest 10 minutes, then stretch again).
6 Transfer dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff; one to two minutes. Turn and cook just until reverse side has a few light grill marks; 30 to 60 seconds. Transfer to baking sheets and let cool slightly.
7 Top charred side of dough with the grilled vegetables, dividing evenly. Dollop ricotta over the vegetables on both flatbreads and drizzle with the salsa verde.

Cut each flatbread into three to four pieces and serve immediately.

Cooking for 6 people


  • parsley leaves and thin stems, lightly packed
    0.5 cup
  • fresh basil, lightly packed
    0.25 cup
  • fresh tarragon, lightly packed
    0.25 cup
  • fresh chives, lightly packed
    0.25 cup
  • lemon zest
    1 tbsp.
  • fresh lemon juice
    2 tbsp.
  • garlic, smashed
    1 clove
  • capers, rinsed and drained
    1.5 tbsp.
  • anchovy fillets (optional)
  • red pepper flakes, or more to taste
    2 pinches
  • olive oil, plus more for brushing flatbread
    0.75 cup
  • kosher salt and freshly ground black pepper, to taste
  • zucchini, sliced diagonally 1/3-inch thick
  • asparagus spears, tough ends snapped off
    0.5 lb.
  • red onion, sliced 1/3-inch thick
  • ball fresh or frozen pizza dough, thawed
    1 lb.
  • ricotta cheese
    1 cup

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