Easy Grilled Pizza Recipe for Unbeatable Pizza Nights
How to Make Grilled Pizza With No Stress
Have you tried grilled pizza yet? Oh my. It is so easy and so tasty. Now that I know how to grill pizza and how easy it is, this is going to happen regularly at my house.
Choosing Your Dough
You can make homemade pizza crust dough or use a premade pizza dough. Whatever works best for you and your family! I’m definitely going to experiment with some easy grilled pizza dough recipes though.
Since I don’t have a favorite homemade crust and, honestly, sometimes I just need something easier and faster, I tried out grilled pizza with a can of Pillsbury Pizza Crust. So easy.
Preparing the Grill
Once you gather all of the ingredients, you want to preheat the grill. One side of the grill needs to be hot and the other…less hot. On my grill, it works best to set it to medium-high on one side and medium-low or low on the other side.
It will depend on your grill, so keep an eye on the dough, temperature, and how it’s cooking the dough the first time around. Make adjustments as needed.
Basically, the hot side of the grill should cook one side of the crust quickly, within just a few minutes. And the other side of the grill should take about twice as long so the cheese has time to melt and the toppings can warm through, without overcooking the crust. You’ll figure it out pretty quickly.
Note: The thickness of the crust may affect the cooking time.
How to Grill Pizza
Once you’ve preheated your grill, clean and oil the grill grates and you’re ready to cook! Then, use either olive oil or flour on one side of the dough to keep it from sticking.
Next, place the oiled (or floured) side of the dough on the hotter side of the grill for a few minutes, until the top of dough blisters/bubbles and take a peek at the bottom of the crust to make sure it is cooked to your preference.
Flip and move it over to the other side of the grill – the less hot side – and start topping!
I like to spread on a light layer of pizza sauce first, then quickly get some shredded cheese on there so it has time to melt. Next, I add any additional toppings, like pepperoni, bacon, sausage, veggies, etc.
Note: Extra toppings may require extra cook time, but be careful of overcooking the crust and adjust heat as needed.
Let the pizza cook on the less hot side of the grill until the crust is cooked to your preference, the cheese is melted, and the toppings are warm. Then remove from the grill and let cool slightly.
I love sprinkling on some grated Parmesan and Italian seasoning for a little extra flavor and nice look. 😉 I know some people who put sauce on top of their pizza as well (e.g. buffalo sauce) so you could try that too!
In the end, grilled pizza is delicious, fast, and the kitchen stays cool! Something the whole family can enjoy and help with.
OK, Pizza Grilling Pros – what are your tips?
Other Pizza Recipes:
- Keto Pizza Mini Muffins Recipe
- Easy Pepperoni Pizza Puffs Recipe
- Crazy Delicious Zucchini Pizza Crust
- Crockpot Pizza Casserole
Easy Grilled Pizza Recipe for Unbeatable Pizza Nights
- 1 can Pillsbury Pizza Crust 13.8 ounce
- olive oil
- pizza sauce
- pizza toppings sausage, pepperoni, vegetables, etc
- grated Parmesan cheese optional
- Italian seasoning optional
- Preheat the grill, setting one burner on medium-high and the other on medium-low. The actual temperature setting will depend on your grill and how hot it cooks. The hotter side should cook one side of the crust quickly, in just a few minutes.
- Clean grill grates and brush grates with olive oil.
- Unroll the dough, cut it in half, and form to desired thickness and shape. Brush olive oil over the top of the dough (or flour that side of the dough) so it won't stick.
- Place oiled (or floured) side of dough on the hotter side of grill for a few minutes, until top of dough blisters and bottom of the crust is cooked to your preference.
- Flip the dough over and transfer it to the less hot side of the grill.
- Spread a light layer of sauce over the dough, then sprinkle on the shredded cheese, to your preference.
- Add any additional toppings, if desired.
- Once your desired toppings are on the pizza, cook it until the crust is cooked to your taste and cheese is melted. Note: Extra toppings may require extra cook time, but be careful of overcooking the crust. Adjust heat as needed.
- Remove from grill and let cool slightly. If desired, sprinkle on a little Parmesan cheese and Italian seasoning. Then cut pizza into slices or squares and serve.
Comments & Reviews
My hubs and I have been grilling pizzas for years and it is always our favorite! We always make our dough (cheaper and better dough, too!). Some tips are: use an olive oil cooking spracy to spray the dough before grilling, spread out the dough on a floured large cutting board and slide it on the grill, have your toppings ready to go and sauce ready w/ a brush (we use bbq sauce a lot), watch so it doesn’t burn! But a little black adds some great flavor! Also, for those who are just starting or don’t trust handling dough directly on the grill, you can prep your pizza on a pizza screen or (or a preheated stone) as you normally would and then put the whole thing on the grill. You still get a flavor the oven won’t give it 🙂 I you’ve never had grilled pizza – do it!!!
I always add vegies and sometimes fruit (bananas, peaches or pitted cherries are great!) on my pizza for the roughage and additional nutrition!
We grill on our pizza stone – heat it on the grill when you turn on the grill and have some corn meal sprinkled on. Add whatever you want to it – I slide it onto the stone with a wooded pizza paddle. Remove the pizza the same way and serve on the paddle. My kids think we are eating brick oven pizza and love it served this way. Our favorite toppings are grilled eggplant, fire roasted peppers, fresh basil and buffalo mozzarella.
Do you use a stone like a pampered chef stone…right on the grill??
You can use any pizza stone. You can even use stone tiles from Home Depot if you don’t have one.
If you are adding veggies we find it helpful to grill them before hand so they get soft and taste like grilled veggies. Otherwise if you just put them on the pizza when you are cooking raw the pizza doesn’t cook long enought to soften the veggies so you have warm hard veggies. We love grilled pizza it is a Sunday tradition in the warmer months.
We use a stone as well. We make the pizza on a wooden peel using olive oil flavored with garlic and whatever herbs look good. We throw on some sliced mozzarella, sliced tomatoes and grated parmesan and slide it on to the hot stone. We use a “big green egg” and it gets really hot so the pizza is done in no time.
For an easier crust, use the premade ones: Mama Mary’s or Boboli. Saves time and some frustration. No need to use a pizza stone. I used to sell Pampered Chef and I would not recommend placing your stone on the grill. My husband did that and cracked my favorite one! Place the crust on the grill top after brushing both sides lightly with olive oil. You only need to “bake” it for a few minutes on each side. Remove it from the grill and add your sauce and toppings. We use the large portabella mushrooms (sliced), Pepperoni and a marinated mozzarella cheese we were lucky enough to stumble across at our local Meijer store. We get compliments all the time and friends can’t believe how easy it is!
Nice job, looks great. How much flour did you add. I made Jiffy pizza today and it was so runny.
Ack. I don’t remember. Just a handful at a time until it thickened up.
We loved it!!! Thanks for the recipe!!!!!!!!!
Should we close the cover on our Weber gas grill for cooking.
Hi Jack, That is a great question. You want to open it, place the pizza, and close the lid as fast as you safely can to maintain the temp. I go by the motto “lookin’ ain’t cookin'” when using my Weber gas or charcoal grills. I hope this helps!