When it comes to pizza night during the summer months it is hard to beat making a Grilled Pizza. Perfectly cooked pizza crust slathered with your favorite marinara sauce and topped with your favorite ingredients.
As the pizza cooks it will take on a slight smoky favor that will remind you of an authentic wood fired pizzas that have become popular over the last several years. However, because not everyone has their own personal pizza oven, we are using the grill to get the job done.
Not to mention that it takes way less time to make than when using a wood fired oven. In fact, by the time that you get the wood lit and up to temperature, your entire family will have already eaten both dinner and dessert.
However, if you are worried about how the pizza will taste when made on the grill have no fear. With a few simple tips, you can make grilled pizza that’s just as good as (if not better than) what you’d get from a pizzeria.
And you don’t even have to make the pizza crust from scratch! Although you can certainly do so following my Thin Pizza Crust recipe.
However, there are so many high quality store-bought options that will save you a ton of time. In fact, I purchase a pound of pre-made pizza dough from Aldi’s and I can’t even tell the difference.
The Keys to Grilled Pizza
1. Preheat The Grill
It is vital that you have the grill preheated to medium-high heat before adding the raw pizza crust. Otherwise the dough may stick to the grates and not cook all the way through to a safe internal temperature.
2. Oil The Grates
Once the grill is hot, brush the grates with olive oil to prevent the dough from sticking. Be sure to use standard olive oil and not extra virgin olive oil.
Although I most often use extra virgin olive oil in the kitchen, it has a lower smoke point than its counterpart. And because we are working with a hot grill, we need to use a high smoke point oil.
Olive oil, grapeseed oil, avocado oil and canola oil are all considered high heat oils and can be used to make grilled pizza.
3. Partially Cook The Pizza Crust First
Before you add the sauce and toppings it is best practice to partially cook the pizza crust. This will ensure that the crust gets cooked properly.
Place the pizza dough on the well oiled, preheated grill. Then once the bottom begins to turn golden brown in spots remove the crust and flip it over.
You will then place your pizza ingredients on the side that was grilled.
4. Do Not Overload Your Ingredients
Even if you like a full loaded, all-the-way pizza with every topping imaginable, now is not the time to do so. Because the pizza will be ready to eat in just a few short moments, it is best to go light on both the sauce and toppings.
Now I am not saying that you can only make a cheese pizza. You can certainly add several of your favorite toppings.
However, do not pile the ingredients so much that it makes it difficult to remove the pizza from the grill.
5. Use Two Spatulas
This may sound a bit silly, however it is best to use two spatulas to remove the pizza from the grill once it is cooked, especially if you made a pizza anything over the size of your largest grilling spatula.
Place a spatula on each end of the pizza and carefully transfer it to a close by pizza pan or cutting board. Or you can use the spatulas to transfer it to a flat baking sheet that is placed right on the grill grate itself.
Although if you really fall in love with making pizza outdoors you should definitely invest in a small pizza paddle. Trust me, it will make your life easy!
Grilled Pizza Dough
As mentioned above you can use either homemade or store-bought raw pizza crust to make grilled pizza. If you want to make this for a quick weeknight meal, then I would highly recommend using store-bought dough.
You can find fresh made dough in the refrigerator or freezer section of most large grocery stores. I try to keep a tube of refrigerated pizza crust (found near the tubes of crescent rolls and biscuits) in my refrigerator all summer long.
That way I can make pizza as a last minute weeknight meal or for a snack in the middle of the day when unexpected guests arrive.
Homemade Pizza Dough Optional Recipe
- 4 cups all-purpose flour or bread flour (for a crispier crust)
- 1 teaspoon sugar
- 1 package of yeast
- 2 teaspoons Kosher salt
- 1 1/2 cups water heated / warmed to about 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
- Heat the water to 105 – 110 degrees F. Pour in the yeast and let stand for 10 minutes to activate.
- Grease a large bowl with a thin coat of olive oil – then add the flour, sugar, salt, garlic salt and hot pepper flakes in the large bowl. Then slowly add the yeast mixture to the dough. Remove the dough from the bowl to a clean floured surface and knead until the mixture forms into a dough ball. If it still a little wet add a little more flour mix and if it’s a little dry add a little more water.
- Rub olive oil over the dough ball’s outer skin. Place the dough back in the bowl and cover with a towel and let the dough rise for an hour.
- Punch the dough down and knead one final time on a floured surface. Cut the dough into four equal pieces. Then roll into four equal dough balls. Cover the dough with a towel and let rest about 5 or 10 minutes before rolling out.
Best Pizza Toppings
The sky’s the limit when it comes to grilled pizza toppings. You can use any toppings you like, but here are a few popular options:
- Cheese: Mozzarella, provolone, Parmesan, and ricotta are all popular choices for grilled pizza.
- Meat: Pepperoni, sausage, ham, and bacon
- Vegetables: Mushrooms, onions, peppers, spinach, and tomatoes are the typical pizza vegetables.
- Fruits: Pineapple (no judging here whether pineapple belongs on a pizza or not)!
Pizza Variations
However, don’t stop yourself from thinking outside the box and making a pizza that is far from traditional. There are endless possibilities when it comes to grilled pizza variations.
Here are a few ideas to get you started:
- White pizza: This pizza is made with a white Alfredo sauce instead of a red sauce. Then top it with mozzarella, ricotta, and the vegetables of your choice.
- BBQ chicken pizza: This one is my favorite! Pizza is topped with BBQ sauce, chicken, mozzarella, and red onions.
- Hawaiian pizza: Although a subject of much debate, this pizza is topped with ham, pineapple, and mozzarella cheese.
- Veggie pizza: This cheese pizza is topped with a variety of vegetables, such as mushrooms, onions, peppers, and tomatoes. You can even make it with plant-based cheese for your vegan friends.
- Breakfast pizza: Why not continue the trend and bake breakfast for dinner? This pizza is topped with scrambled eggs, bacon, sausage, and cheese. YUM!
Grilled pizza is a delicious and easy way to enjoy a classic Italian dish. With a few simple tips, you can make grilled pizza that’s just as good as (if not better than) what you’d get from a restaurant.
Grilled Pizza Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
INGREDIENTS
- 1 (14-ounce) tube pizza dough
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- Toppings of your choice
INSTRUCTIONS
Preheat your grill to medium-high heat. Brush a light coating of olive oil on the grill grates to prevent the dough from sticking.
On a clean, floured surface roll out the pizza dough to the desired thickness. Place the dough on a piece of parchment paper and brush olive oil over the crust.
Place the dough, oil side down on the grill and peel off the parchment paper. Cook for 2-3 minutes, or until the bottom of the crust is golden brown.
Carefully remove the pizza with 2 spatulas and flip it onto a baking sheet or tray. Top the grilled side with sauce, cheese, and desired toppings.
Place the pizza back on the grill and cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly. Remove the pizza from the grill and let cool for a few minutes before slicing and serving.
Enjoy! Mary
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Grilled Pizza
There is no need to heat up your kitchen to make a pizza. Use your outdoor gas or charcoal grill to get restaurant quality pizza on your table in only 15 minutes!
Ingredients
- 1 (14-ounce) tube pizza dough
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- Toppings of your choice
Instructions
- Preheat your grill to medium-high heat. Brush a light coating of olive oil on the grill grates to prevent the dough from sticking.
- On a clean, floured surface roll out the pizza dough to the desired thickness. Place the dough on a piece of parchment paper and brush olive oil over the crust. Place the dough, oil side down on the grill and peel off the parchment paper. Cook for 2-3 minutes, or until the bottom of the crust is golden brown.
- Carefully remove the pizza with 2 spatulas and flip it onto a baking sheet or tray. Flip the pizza over and top with sauce, cheese, and desired toppings. Place the pizza back on the grill and cover and cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the pizza from the grill and let cool for a few minutes before slicing and serving.
Notes
*It is important not to overload grilled pizza with massive amounts of toppings.
Homemade Pizza Dough Option:
- 4 cups all-purpose flour or bread flour (for a crispier crust)
- 1 teaspoon sugar
- 1 package of yeast
- 2 teaspoons Kosher salt
- 1 1/2 cups water heated / warmed to about 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
- Heat the water to 105 - 110 degrees F. Pour in the yeast and let stand for 10 minutes to activate.
- Grease a large bowl with a thin coat of olive oil – then add the flour, sugar, salt, garlic salt and hot pepper flakes in the large bowl. Then slowly add the yeast mixture to the dough. Remove the dough from the bowl to a clean floured surface and knead until the mixture forms into a dough ball. If it still a little wet add a little more flour mix and if it’s a little dry add a little more water.
- Rub olive oil over the dough ball's outer skin. Place the dough back in the bowl and cover with a towel and let the dough rise for an hour.
- Punch the dough down and knead one final time on a floured surface. Cut the dough into four equal pieces. Then roll into four equal dough balls. Cover the dough with a towel and let rest about 5 or 10 minutes before rolling out.
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 391mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 7g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.