Grilled Pizza

By Makinze GoreUpdated: Jul 15, 2024

Approved by the Delish Test Kitchen

4.5

2 Ratings

preview for Grilled Pizza Is Better Than In A Wood-Fired Oven

Yields:

2 serving(s)

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

710

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If there’s one thing I know, it’s that summer is meant to be enjoyed outdoors and away from my hot oven. But what to do when a craving for pizza strikes? You could order your favorite delivery option, or you could just fire up your grill. If you've never tried grilling pizza, now is the time to start. It is far easier than you can imagine, and there's no pizza stone required! For this simple grilled pizza recipe, I place the dough directly on the grill. The crust turns out perfectly charred, crispy on the outside, and chewy on the inside, with plenty of melty cheese on top. Best of all, this pizza is wildly customizable—see below for some ideas, or get creative and make your own grilled pizza, just how you like it.

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Ingredients

8 oz.
pizza dough
Extra-virgin olive oil, for brushing and drizzling
1/2 lb.
thinly sliced mozzarella
1
large tomato, thinly sliced
1 cup
cherry tomatoes, halved
Freshly chopped basil, for serving
Pinch of crushed red pepper flakes

Directions

1. Step 1Heat grill over medium-high heat. Divide pizza dough into 2 balls and use your hands to stretch out into a circle that’s 8" wide. Brush both sides with oil, then place directly on grill grates. Cook until bottom is golden, 1 to 2 minutes, then flip. Immediately top crust with half the cheese, tomatoes, and ricotta, and continue cooking until bottom of pizza is golden, about another minute. Repeat with remaining dough.
2. Step 2Top with basil, red pepper flakes, and a drizzle of oil.

Parker feierbach

How To Make Grilled Pizza

Ingredients

Pizza dough: Our homemade pizza dough is great, but look, when you’re camping or cooking outdoors, convenience is key. Feel free to grab a fresh bag from the store—herby, whole wheat, whatever they’ve got will work! Another option? Ask your local pizzeria if you can buy a few balls of dough from them. You can always freeze some for later. Heads up—most dough balls you purchase are going to be ~16 oz for two regular-size pies. This recipe calls for only 8 oz for two significantly smaller pies, since most grills/grill pans have less surface area than your oven.

Extra-virgin olive oil. Though I’d usually argue for the highest quality olive oil that you love the taste of, I do recognize that sometimes when you’re grilling, it’s not always going to be the best of the best. Check out our list of the best olive oils, and grab one to keep with your outdoor equipment that doesn’t break the bank, but that you still like the flavor of. Whatever you do, don’t skip it—the olive oil is what helps the dough keep from sticking onto your grill grates.

Toppings.

I kept mine fresh and simple, because that's what I crave in the summertime. You can top yours like a classic with sauce, mozzarella, and pepperoni, or get controversial and add some pineapple! Keep in mind that whatever you choose, you are definitely still going to want to grill both sides of your pizza BEFORE adding on any additional toppings, and you’ll want to add less toppings than normal to keep your pizza from getting soggy. See below for even more topping ideas.

If you do stick with the options I’ve suggested below, make sure your mozzarella is low-moisture, and only top with the balsamic glaze after your pizza is done (that way if you miss, you’re not adding any burnable sugar to your grill). We like a combo of cherry tomatoes and regular tomatoes, but feel free to swap for just one or the other. Be mindful of ones that are too juicy though! Chopped basil may seem overkill, but it really adds a bit of freshness that helps elevate your pizza, so I highly recommend it. Ditto red pepper flakes, they add just a touch of spice I find delightful, but feel free to skip if you really hate the heat.

Step-By-Step Instructions

Start by heating your grill. This is the BEST part about this recipe, not having to preheat your oven to those wildly high pizza temperatures, but you can use a grill pan instead of an outdoor grill. In that case, aim for a medium-high heat, but really let your entire pan get hot (rather than turning your stove on and then immediately popping your pizza dough on there).

While your grill is heating, divide your pizza dough into two balls, and use your hands to stretch one at time out into circles that are ~8” across. Don’t worry if they’re not super round, that’s part of the charm of grilled pizza.

PHOTO: CHELSEA LUPKIN

Brush both sides with oil, then place directly onto your grill grates. You can also use a pizza stone (check below for more info). Cook until the side touching the grates is golden (only 1-2 minutes!), then flip.

PHOTO: CHELSEA LUPKIN

If you aren’t using sauce, you can start adding your additional toppings almost immediately. Continue cooking until the bottom of your pizza is golden (again, this happens fast!). Repeat with your remaining dough.

PHOTO: CHELSEA LUPKIN

Top with basil, balsamic glaze, red pepper flakes and a drizzle of olive oil if you like, then slice to serve!

PHOTO: CHELSEA LUPKIN

Full list of ingredients and directions can be found in the recipe above.

Parker feierbach

Grilled Pizza Variations

Grilled pizza is pretty much infinitely adaptable. Here some of my favorite topping inspirations:

• jalapeño popper: cooked, crumbled bacon + pickled jalapeños + honey drizzle

• taco: shredded chicken + crumbled cotija + pico de gallo + shredded lettuce

• steakhouse: sliced grilled steak + crumbled blue cheese + arugula + balsamic glaze

• sweet corn: burrata + pesto + grilled corn + thinly sliced red onion

• Hawaiian(-ish): pineapple chunks + cooked, crumbled hot sausage + sliced green onion

PHOTO: ANDREW BUI

Can I Use A Pizza Stone?

Yes! If you have a pizza stone and would rather use it, you definitely can. Place your pizza stone on your grill grates and close the lid. Heat your grill over the highest heat and let it warm up for a good amount of time. Your pizza stone needs to be HOT when you put the pizza dough on! If you're using a pizza stone, you won't need to flip your crust, so you can top with desired toppings right after placing the dough on your stone.