Grilled Pizza
This grilled pizza delivers a perfectly charred, crispy crust with gooey melted cheese and an unmistakable smoky flavor you simply cannot get from an oven. Ready in under 30 minutes with no special equipment required — just a hot grill, your favorite toppings, and a little confidence.
Equipment
- Gas or charcoal grill Or indoor grill pan
- Long-handle grill tongs
- Pizza peel or flat wooden cutting board For transferring dough to and from the grill
- Parchment paper For shaping and transferring the dough
- Rolling Pin Or use your hands for stretching dough
- Grill brush For cleaning grates before cooking
- Pastry brush or silicone brush For brushing garlic oil and oiling grates
- Small bowls For prepped toppings
- Sharp knife or pizza cutter For slicing the finished pizza
- Instant-read thermometer (optional) To gauge grill temperature
Ingredients
- 1 lb pizza dough 450g, store-bought or homemade, room temperature
- 3 tbsp extra virgin olive oil Divided, plus more for brushing grates
- 2 cloves garlic Minced
- ½ cup pizza sauce or marinara sauce About 120ml
- 1½ cups fresh mozzarella cheese 170g, torn or sliced, patted dry
- ¼ cup Parmesan cheese Freshly grated
- ¼ tsp red pepper flakes Optional
- kosher salt To taste
- black pepper To taste
- fresh basil leaves For serving
- cornmeal or all-purpose flour For dusting work surface and parchment
Instructions
- Remove pizza dough from the refrigerator at least 20–30 minutes before grilling and let it rest on a lightly floured surface, loosely covered. This relaxes the gluten and makes the dough easy to stretch without tearing.
- Preheat your grill to medium-high heat (425°F–500°F / 220°C–260°C) for at least 10–15 minutes with the lid closed. Scrub the grates clean with a grill brush, then wipe with an oil-soaked paper towel using tongs.
- Stir together 2 tablespoons of olive oil and the minced garlic in a small bowl. Pat the mozzarella dry with paper towels and set out all toppings near the grill so you can work quickly once the dough is on.
- Divide the dough in half and stretch each portion on a lightly floured surface into a rough 10–12 inch round about ¼ inch thick. Transfer to parchment paper dusted with cornmeal and brush the top with olive oil.
- Flip the parchment paper over the grates so the oiled side lands directly on the grill, then peel off the parchment. Close the lid and grill for 2–3 minutes until the dough puffs, bubbles, and has visible grill marks underneath.
- Flip the dough so the grilled side faces up, then immediately brush with garlic oil and spread a thin layer of pizza sauce, leaving a ½-inch border. Scatter on the mozzarella, Parmesan, red pepper flakes, salt, and pepper.
- Close the grill lid and cook for 3–5 more minutes until the cheese is melted and bubbling and the crust bottom is golden brown. Slide the pizza onto a cutting board using tongs and a pizza peel.
- Let the pizza rest 1–2 minutes, then scatter fresh basil over the top, drizzle with the remaining tablespoon of olive oil if desired, and slice. Repeat with the second dough portion, re-oiling the grates first.
Notes
- Always bring dough to room temperature (20–30 min) before shaping — cold dough tears and cooks unevenly.
- Clean and oil the grill grates every time before adding dough; this is the single most important step to prevent sticking.
- Keep toppings light — heavy overloaded pizzas result in a soggy center at high grill heat.
- Pat fresh mozzarella dry with paper towels before using to prevent a soggy crust.
- Pre-cook any raw proteins (sausage, chicken, bacon) before adding as toppings — grill time is too short to cook them through.
- Work fast when adding toppings after the flip — the second side is already cooking, so aim to top the pizza in 60 seconds or less.
- For charcoal grills, set up a two-zone fire and keep a close eye on the crust as charcoal runs hotter and less evenly than gas.
- Make-ahead tip: grill just the first side of each crust until set, cool completely, then refrigerate up to 1 day. Add toppings and finish on the grill when ready to serve.
- Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat in a covered skillet over medium heat for the crispiest results — avoid the microwave.
- Freeze fully grilled slices wrapped tightly in plastic wrap for up to 2 months; reheat from frozen at 350°F (175°C) for 12–15 minutes.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 50gProtein: 18gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 690mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 6mgCalcium: 30mgIron: 15mg
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