Grilling pizza is a quick way to get dinner done outside on a hot summer night. This is more of a formula for making grilled pizza than a recipe. It allows you to use whatever pizza toppings you like. There are a couple of tricks for success with pizza on the grill. The first is to make sure you have all your ingredients prepped and ready to go out to the grill on a little tray before you put the dough on the grill. The second is to adjust the temperature as you go to ensure that the crust doesn’t burn before the cheese melts.
- 1 pound store-bought pizza dough, whole grain if desired, at room temperature
- Flour for dusting
- 1 Tbsp. extra-virgin olive oil, plus more for the grill
- 1/2 cup prepared sauce, such as marinara, pizza sauce, alfredo, or pesto
- 6 oz. (1 1/2 cups) shredded cheese such as low-moisture mozzarella or fontina
- 3/4 cup toppings such as sausage, pepperoni, and/or sliced vegetables
- Fresh herbs such as basil, oregano, or rosemary, for garnish, optional
- Preheat the gas grill to medium-high (between 350°F-400°F).
- Meanwhile, roll the dough into a 12-inch circle on a lightly floured surface with a rolling pin. Transfer to a pizza peel, cutting board, or flat cookie sheet dusted with additional flour.
- Oil the grill grates with a tightly folded paper towel dipped in oil.
- Slide the pizza dough onto the preheated grill and brush with olive oil; cover and cook until puffed up and lightly browned on the bottom, 1 to 2 minutes. Rotate the pizza 90 degrees; cook until grill marks are brown and even, an additional 1 minute. Flip the crust so that the grill marks are up and transfer to the pizza peel, baking sheet, or cutting board.
- Spread the sauce over the par-grilled dough, leaving a 1-inch border. Sprinkle evenly with cheese and toppings.
- Turn the grill down to low (300°F) and slide the pizza back onto the grill, cover with lid or foil, and cook, until the cheese is melted, about 5 minutes. Garnish with fresh herbs, if desired.
Less is more: go lighter on the toppings than you think otherwise they could load down the pizza and make it soggy.
Set up a workstation next to your grill with equipment: oiled paper towel, tongs, brush, and necessary ingredients.
- Prep toppings and refrigerate up to a day in advance. Defrost dough in fridge. For multiple pizzas you can grill the crusts ahead of time and stack them between parchment paper. When you are ready to grill, add sauce and toppings.
This pizza is best eaten immediately but any leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Serving Size: 1 slice
- Calories: 249
- Fat: 10 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 13 g
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