Grilled pizzas are super easy and super delicious. Plus, they won’t heat up your house in the summer!
They’re a perfect way to make individual pizzas for picky eaters, or just as a fun way to bring guests into the creative part of making dinner.
With one recipe, I will usually make three different kinds easily. You can plan your toppings for a traditional pizza (Margherita) or use what you have on hand (carmelized onion, red pepper, rosemary & asparagus). I can tell you from experience, the pizzas I’ve made with what I’ve had on hand usually taste the best. Maybe it’s the element of surprise.
Anyway, you’ll enjoy these whether you plan them out, or wing it with what’s in your frig. Just enjoy the outdoor air, and the opportunity to be creative.
(Inspired by & adapted from The Hazel Bloom)
Note: Grilling Pizzas is fun, but it is a process-so for best results (as with all recipes), I recommend reading through the entire process before getting started. Enjoy!
1. Make your favorite pizza crust dough. Let it rise a bit, an hour or more for best results. Here is my favorite quick and easy pizza crust recipe if you are looking for a one:
Pizza Crust (double for 3 large pizzas)
1 cup warm water
2 1/4 heaping tsp. yeast
2 Tbsp. olive oil
1 tsp. sugar
1 tsp garlic salt
2 1/2 cups flour
2-3 tablespoons corn meal, for sprinkling the bottom of pizza crust
In a large bowl, stir warm water and yeast together till yeast has dissolved. Add oil, sugar, salt and oregano; stir to combine. Next add about half of the flour, stir till wet ingredients are sticky with flour. Now add the rest of the flour and mix with your hands till it is a smooth soft dough. You may need to throw in an extra handful of flour when kneading. Knead dough until ingredients are combined and soft dough has formed.
2. After the dough has risen to your liking (usually when it’s doubled in size), divide dough into three equal parts. Roll each of the dough balls out onto three separate pieces of parchment paper that have been sprayed with non-stick spray or drizzled with olive oil. Don’t worry about perfect circles, as they taste the same no matter what shape they are. On a side note, smaller pizzas are easier to handle on the grill. If you are adding corn meal for texture, now is the time to sprinkle a few tablespoons, and press that into the crust, as the top of the dough will actually be the bottom of your pizza later. Now transfer, by sliding, the paper and dough right onto a baking sheet.
3. Preheat your barbecue grill to medium-high heat. Prepare all pizza toppings, sauces and cheeses so they are ready to go. The grilling process is quick and you’ll need everything to be ready to go before you begin.
If you have toppings that need to be cooked prior to the “oven” then go ahead and do that now. For instance, I made a Carmelized Onion, Red Bell Pepper and Asparagus Pizza, so I sautéed all of the ingredients together with a little olive oil and sugar before. I also made a Margherita Pizza, and a Cheese Pizza for the kiddos.
If you don’t have any pizza sauce on hand, just grab a can of tomato sauce (a small can for 1-2 pizzas, a larger can for 3 or more pizzas), dump it into a bowl and start adding what tastes right. I usually start with a spoonful of sugar and then sprinkle in some oregano, basil, and garlic salt. Stir it up and taste it. If it’s too sweet add more garlic salt, if it’s too salty or acidic add more sugar. Then I water it down just a bit with a few tablespoons of warm water; stir it together and you are ready to go. If you don’t like sauce, use olive oil instead to add a little moisture and flavor.
4. Once your grill is heated, flip your pizza dough directly onto the grill and peel back the parchment paper from top to bottom, readjusting dough where needed.
5. Close the lid on the grill and let dough cook for 3-4 minutes, until large bubbles start to form. If you want a crisper crust, cook another minute or so. Once time is up, check the under side of the dough for doneness. If cooked to your liking, carefully transfer the dough back to your baking sheet, baked side facing up. Continue steps #3-4 with the other pizza crusts.
6. With the first half-baked (no pun intended) crust, add to it your sauce, cheese and toppings (remembering to put the toppings on the already baked side); put pizza aside until one side of all your pizza crusts have been baked and prepped with toppings.
7. Now take your pizza with toppings and carefully transfer it with two spatulas back onto the barbecue grill. Close the lid, and cook for 2-4 minutes or until cheese is melted and bubbly. Once cooked to your liking, again, carefully (this stuff is hot) transfer your pizza back on to your baking sheet where it is ready to be sliced and devoured.