Description
This grilled pizza recipe offers a delicious and easy way to enjoy homemade pizza with a smoky flavor and crispy crust. By cooking the dough directly on the grill, you get perfect grill marks and a slightly charred crust, while toppings melt beautifully for a flavorful meal. Perfect for summer cookouts or anytime you want a quick and satisfying pizza without the oven.
Ingredients
Scale
Pizza Dough
- Homemade pizza dough (enough for 2 large pizzas or 16 small portions)
Other Ingredients
- 2 tablespoons olive oil
- Pizza sauce (choose from 5-minute pizza sauce, white garlic sauce, BBQ sauce, or alfredo sauce)
- Desired toppings: cheese, pepperoni, assorted meats, vegetables, etc.
Instructions
- Preheat and Prepare Grill: Clean and oil your grill thoroughly to prevent the pizza crust from sticking. Preheat the grill to 425°F (medium-high heat) for optimal cooking.
- Portion and Shape Dough: Divide your pizza dough into 5 to 8 portions, depending on how thick or large you want each pizza. Stretch or roll out each portion to your preferred size and thickness, then place the dough on parchment paper to make handling easier.
- Brush Dough with Oil and Grill: Lightly brush the tops of the dough pieces with olive oil. Carefully flip each dough piece from the parchment paper onto the grill so the oiled side is down. Peel off the parchment paper before closing the grill.
- Grill First Side: Cover the grill and cook the dough for 2 to 3 minutes. Check with tongs to see if the bottom has developed golden brown grill marks, indicating it is cooked properly on one side.
- Add Toppings: Flip each pizza off the grill onto a plate and spread your chosen sauce evenly over the cooked side. Add cheese and your favorite toppings as desired.
- Grill Second Side: Reduce grill heat slightly to avoid burning. Slide the topped pizzas back onto the grill and cook for another 3 to 5 minutes until the cheese is melted and the bottom crust is golden brown.
Notes
- Make sure the grill is thoroughly cleaned and oiled to prevent sticking.
- Adjust the size and thickness of the dough portions based on your preference for crust thickness.
- Use parchment paper to transfer dough easily to the grill.
- Keep an eye on the pizzas while grilling to prevent burning, especially after adding toppings.
- Experiment with different sauces and toppings to customize your grilled pizza to taste.
Nutrition
- Serving Size: 1 slice (assuming 16 slices from recipe)
- Calories: 125 kcal
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
