Grilled Pizza

No pizza oven? No worries! Grill your pizza for that delicious smoky flavor, just like from a wood-fired oven. Even if you have a pizza oven, grilling can offer a unique taste you’ll love.

How to Grill Pizza

You'll find a full list of ingredients and detailed instructions for grilling pizza below, but here's a quick overview of the basics:

Toppings for Grilled Pizza

This pizza on the grill is loaded with a tasty combination of tomato sauce, fresh tomatoes, black olives, roasted red peppers, melted mozzarella, and fragrant basil. Feel free to customize with any toppings you prefer!

Grilling Pizza: A Step-by-Step Guide

Here's a quick rundown of what to expect when making homemade pizza on the grill:

1. Prepare the pizza dough.
2. Make garlic-infused oil and brush it on the grill grates.
3. Shape the dough and place it on the heated grill.
4. Flip the dough and brush with more oil.
5. Top your pizza, close the grill lid, and cook until the cheese is perfectly melted.

Best Sides to Serve with Grilled Pizza

Serve this delicious grilled pizza with a refreshing side salad like a Classic Caesar Salad. Want to make the most of the grill? Try serving Grilled Garlic Bread or Grilled Romaine Lettuce on the side!

Dinogo Community Feedback and Praise

“This recipe is fantastic!” says John Marks. “I’m a big fan of grilled pizzas. When done right, the crust turns out just perfect with that amazing smoky flavor.”

Mr. D shares, “The dough rose beautifully and was easy to handle. I topped mine with Canadian bacon, avocados, artichokes, and black olives. It was absolutely delicious!”

“The garlic incorporated into the dough really made it pop, and I could’ve easily just eaten the crust all evening,” says LazyFoodieGirl. “We even grilled a few plain crusts and turned them into breadsticks, perfect for dipping in extra marinara sauce.”

Editorial contributions by Corey Williams

Ingredients List

Pizza Dough Ingredients:

• 1 cup warm water (110 degrees F/45 degrees C)

• 1 (.25 ounce) package active dry yeast

• 1 pinch white sugar

• 3 ⅓ cups all-purpose flour

• 1 tablespoon olive oil

• 2 teaspoons kosher salt

• 2 cloves garlic, minced

• 1 tablespoon chopped fresh basil

Garlic-Infused Oil:

• ½ cup olive oil

• 1 teaspoon minced garlic

Toppings for Pizza:

• ¼ cup tomato sauce, divided

• 1 cup chopped tomatoes, divided

• ¼ cup sliced black olives, divided

• ¼ cup roasted red peppers, drained and chopped, divided

• 2 cups shredded mozzarella cheese, divided

• 4 tablespoons chopped fresh basil, divided

Instructions

Collect all your ingredients.

Prepare the dough: In a large bowl, pour in warm water and dissolve the yeast and sugar. Let it sit for 5 to 10 minutes until the yeast activates and forms a creamy foam.

Stir in the flour, 1 tablespoon of olive oil, and salt until the dough begins to pull away from the bowl's sides.

Transfer the dough onto a floured surface and knead it for about 8 minutes, until smooth and elastic.

Place the dough in a greased bowl and cover it with a damp towel.

Let the dough rise until it doubles in size, about 1 hour. Punch it down, then knead in the garlic and basil. Let it rise again for 1 more hour, or until it doubles in size again.

While the dough rises, prepare the garlic oil: In a microwave-safe bowl, mix 1/2 cup of olive oil with minced garlic. Heat in the microwave for 30 seconds.

Shape the pizzas: Punch down the dough and split it into two portions. Roll each portion into an oblong shape, about 3/8 to 1/2 inch thick.

Carefully transfer one piece of dough onto the hot grill. The dough will begin to puff up almost instantly. Once the bottom is lightly browned, flip the dough using two spatulas.

Quickly brush garlic oil over the crust.

Top the crust with half of each of the following: tomato sauce, chopped tomatoes, olives, roasted red peppers, cheese, and fresh basil.

Close the grill lid and cook until the cheese is melted. Remove the pizza from the grill and let it cool for a few minutes. Repeat the process with the second dough piece.

Nutritional Information (per serving)