Today’s post isn’t necessarily a recipe. It’s more of a method of cooking. I have never tried to make pizza on the grill, but I really wanted to try it sometime this year. I recently came across a blog called Amanda’s Cookin’ that had a post about making grilled pizza. Now I wanted to try it even more.
What I discovered through the whole process is I needed to cook it a little different from Amanda’s directions, but her instructions were a great framework. So, you can use whatever pizza dough you like for this. I have several great recipes for them on my site. Just check out the pizza category on the left side for all my recipes. I decided to use the Fast and Easy Pizza dough recipe. Then I made my homemade sauce for the base of some of the pizzas.
I made 1 ½ recipes of the dough to make 6 personal sized pizzas that were about 7 inches in diameter.
You need to make the smaller personal sized because they are easier to work with on the grill. I did 2 pizza where I used Bull’s Eye Original barbecue sauce for the sauce. Then I topped them with cheese, leftover grilled chicken I had in my fridge, and some green onion. The other four pizzas were topped with my homemade pizza sauce then I topped some with cheese and pepperoni and some with leftover grilled chicken and some leftover red pepper I had cooked on the grill.
If you haven’t ever grilled red pepper on the grill you simply must. It has the best flavor after being grilled. We absolutely loved the pizza. The crust gets quite puffy and had a crunchy outside layer when it’s grilled. You must try this! Oh, and my grill is a gas grill.Print
- Turn your grill on and set it to high for 15 minutes. While the grill heats up, roll out your dough. I rolled it out to about 7 inches in diameter and I’d guess it was around 1/4-1/3 inch thick. Roll out your first piece of dough and brush one side with olive oil. Place oil side down on a piece of aluminum foil and brush the other side. Then top with a piece of foil.
- Follow this same process with the next piece of dough. You’re gonna make a little stack of oiled dough in between foil pieces. The oil keeps the dough from sticking to the foil and grill and adds to the flavor of the crust. I am able to fit 4 of these pizzas on my grill at a time. Now you’re ready to grill the dough. So now you turn the grill down to medium.
- Place the dough on the grill. Just take off the top layer from your stack using the foil and flip it on the grill. Once the dough is all on the grill close the lid and let it cook for 2 minutes. Now, no peaking during the 2 minutes even though you may want to. After the 2 minutes check the dough to see if it’s done. The dough will get nice and puffy, about twice the size it was when you put it on there. If not let it go a little bit more. Now you want to have a cookie sheet nearby.
- Remove the dough from the grill with your tongs and place on the cookie sheet grilled side up. Now you get to top your pizzas however you like. Once topped carefully place the pizzas back on the grill with the aid of your tongs, to cook the underside of the dough. I turned my grill down to low at this point because the underside of crust was cooking faster than the toppings were getting heated. Close the lid again and cook for another 5-7 minutes until the cheese is all melted. Remove from the grill using your spatula and enjoy!