Grilled Pizza Recipe

Grilled Pizza

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Ingredients

  • Pizza dough (make your own, use store bought, or buy from a pizzeria – they will be happy to sell some to you and it’s super-fresh)
  • Olive oil
  • Mozzarella (or cheese of your choice)
  • Tomato sauce (use your own or get a small can of tomato sauce for pizza – it’s a little thicker than usual)
  • Toppings (basil, rosemary, olives, sautéed mushrooms, olives, whatever)

How to make Grilled Pizza


  1. Heat up your BBQ. You can use a gas grill or charcoal – I prefer charcoal, but use what you’ve got.
  2. In the meantime, stretch out the pizza dough to pie size of your choice (don’t make it bigger than your grill!) and form a crust. If you’re using store/pizzeria-bought dough, divide the dough in two and shape one pizza. Put the remaining dough under a damp towel until ready to use.
  3. Dust the underside of a cookiesheet with flour and place the pie on top. Brush the top of the pie with olive oil and turn the cookiesheet over the BBQ (so that the olive oil crust-y side is facedown on the grill). Brush the top of the pie with more olive oil and using a metal spatula flip the pizza. Now you should have the crust-side facing up, begging for toppings.
  4. This is the fun part! Ladle on some sauce and spread it around like a pro. Add some cheese. Put the toppings on. IMPORTANT!!! DO NOT OVERLOAD YOUR PIE! It will be tough to get off the grill and the dough may tear leaving you with a cheesy mess. Remember, you have another ball of dough waiting to be used, so don’t overdo it. Cover your grill with the lid and just chill for a few seconds. Have a sip of beer or lemonade. Open lid and look at your pizza. Is this cheese all melty? Does it look delicious? If so, take it off the grill and serve; if not, put the lid back on and cook for a few minutes or keep the lid off to keep an eye on it. This is BBQing, not rocket science.
  5. Serve your pizza to amazed guests. You can BBQ anything!

Some combinations to try: - Cheddar cheese, soy crumbles (or meat) and salsa for a Mexican-style pizza - Olive oil, goat cheese and basil for a fresh pizza - Mozzarella, tomato sauce, pineapple (and ham) for Hawaiian pizza - Anything you ever wanted to get on a pizza but were to afraid to ask for

  • howie
    howie says

    This is nice, nice and simple yet with the right ingredients will still have plenty of flavour!

  • alicetwain
    alicetwain says

    The top looks totally uncooked, the crust looks cardboardy.

  • rockchick
    rockchick says

    Well Alice, I can assure you that the top was cooked and the crust was delightfully chewy - according to the 6 people who devoured it. Looks can be deceiving. Sorry if you're unhappy with the pic, but the recipe is still killer.

  • alicetwain
    alicetwain says

    The crust of a pizza is supposed to be of breadlike texture with a sligh crunch on the border. Not chewy at all. If it's chewy, the bread dough has not grown enough or too much yeast has been used. The resultimg pizza is indigestible. And the outer rim of the crust should be slightly charred, covered with largish bubbles, similar to those of a good ciabatta-type bread, and crunchy. Finally, the top should be much less layered with stuff, just a light brush of tomato sauce, a spinkle of fiordilatte cheese (cows' milk mozzarella) lightly drained and the basil leaves should be added after the pizza has cooked, so that the flavor does not get spoiled. This is Italian pizza.

  • rockchick
    rockchick says

    First off, to each his/her own! While I appreciate your comments and understand that a true "Italian" pizza should have many of the attributes you went on about, this is a BBQed pizza and open to many different interpretations. Food isn't set in stone - there has to be some room for creativity. I happen to like my crust chewy, as well. Lighten up!

  • joejhorn
    joejhorn says

    Hello, Love the blog and the recipe. I just grilled some pizza on the BBQ and thought I would pass it on. Please come by and take a look when you have a chance and let me know what you think. Thanks! Joe http://cookingquest.wordpress.com

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