I remember the first time I watched dough puff and char over flames on a neighbor’s grill, the smell of smoky crust and warm cheese filling the backyard while everyone grabbed plates, and that relaxed, slightly wobbly first attempt is exactly why I love making a grilled pizza recipe on slow summer evenings when cooking feels like a small, shared adventure.
Why You’ll Love It
This grilled pizza is perfect for someone baking for the first time because it is forgiving and fast, and it turns out great even with simple toppings. Make it for a casual weeknight dinner, a backyard get together, or a low fuss weekend lunch, and you will find everyone loves the smoky crust and bubbly cheese while you enjoy how little clean up and oven babysitting it needs.
Serves 4
Prep Time: 20 |
Cook Time: 10 |
Total Time: 30
Ingredients
- 500 g pizza dough (about 1 pound, divided into 2 medium pizzas or 4 small)
- 1 cup pizza sauce (240 ml)
- 2 cups shredded mozzarella cheese (200 g)
- 12-16 fresh basil leaves, washed
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes halved (optional, about 150 g)
- 1 tsp fine sea salt, divided
- 2 tbsp cornmeal or flour for dusting the board and peel
Instructions
- Bring dough to room temperature for 30 minutes so it stretches easily, meanwhile preheat a gas or charcoal grill to medium high heat around 450 to 500 F.
- Divide the dough and gently shape each piece into a rough disk on a lightly floured surface, dust with cornmeal and stretch to about 10 to 12 inches for a medium pizza, keeping edges slightly thicker.
- Brush one side of the stretched dough with a little olive oil, place the oiled side down on the hot grill grates, close the lid and cook 2 to 3 minutes until charred grill marks appear and the top looks set.
- Using tongs and a spatula, flip the dough so the cooked side faces up, immediately spread a thin layer of pizza sauce on the grilled side leaving the edge bare, sprinkle mozzarella evenly and add halved cherry tomatoes if using, season lightly with salt.
- Close the grill lid and cook 2 to 4 more minutes until the cheese is melted and the bottom is nicely charred, keep an eye so it does not burn.
- Remove the pizza to a cutting board, scatter fresh basil leaves and drizzle remaining olive oil, let rest 1 to 2 minutes, slice and serve warm.
Recipe Variations
- Classic Margherita: Use just fresh mozzarella, fresh basil, and a very thin layer of sauce for a clean, bright flavor.
- White Grilled Pizza: Skip the tomato sauce, dollop ricotta and shredded mozzarella, add wilted spinach and a squeeze of lemon.
- Spicy Pepperoni and Honey: Top with pepperoni slices before grilling and finish with a tiny honey drizzle for contrast.
- Gluten Free: Use a store bought gluten free pizza dough or pre baked gluten free crust and follow the same grilling method with gentler heat.
Make Ahead: Dough can be made and refrigerated up to 48 hours before grilling, bring it to room temperature before stretching, sauce can be made up to 3 days ahead and stored in the fridge, and toppings like sliced tomatoes and shredded cheese can be prepped and covered in the refrigerator for 1 day.
Frequently Asked Questions
Can I use store bought pizza dough on the grill
Yes store bought dough works well, let it warm to room temperature before stretching and follow the same grilling steps
How do I prevent the dough from sticking to the grill
Brush the dough lightly with oil and make sure the grill is hot and clean before placing the dough down
Do I need a pizza stone for grilling pizza
No a pizza stone is not necessary for grilled pizza the direct contact with hot grates gives you the charred crust that is the point of grilling
What heat is best for grilling pizza
Medium high heat around 450 to 500 F is ideal, too low and the dough will dry out, too high and it may burn quickly
Grilled Pizza Recipe
This grilled pizza is perfect for someone baking for the first time because it is forgiving and fast, and it turns out great even with simple toppings. Make it for a casual weeknight dinner, a backyard get together, or a low fuss weekend lunch, and you will find everyone loves the smoky crust and bubbly cheese while you enjoy how little clean up and oven babysitting it needs.
Ingredients
- 500 g pizza dough (about 1 pound, divided into 2 medium pizzas or 4 small)
- 1 cup pizza sauce (240 ml)
- 2 cups shredded mozzarella cheese (200 g)
- 12-16 fresh basil leaves, washed
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes halved (optional, about 150 g)
- 1 tsp fine sea salt, divided
- 2 tbsp cornmeal or flour for dusting the board and peel
Instructions
- Bring dough to room temperature for 30 minutes so it stretches easily, meanwhile preheat a gas or charcoal grill to medium high heat around 450 to 500 F.
- Divide the dough and gently shape each piece into a rough disk on a lightly floured surface, dust with cornmeal and stretch to about 10 to 12 inches for a medium pizza, keeping edges slightly thicker.
- Brush one side of the stretched dough with a little olive oil, place the oiled side down on the hot grill grates, close the lid and cook 2 to 3 minutes until charred grill marks appear and the top looks set.
- Using tongs and a spatula, flip the dough so the cooked side faces up, immediately spread a thin layer of pizza sauce on the grilled side leaving the edge bare, sprinkle mozzarella evenly and add halved cherry tomatoes if using, season lightly with salt.
- Close the grill lid and cook 2 to 4 more minutes until the cheese is melted and the bottom is nicely charred, keep an eye so it does not burn.
- Remove the pizza to a cutting board, scatter fresh basil leaves and drizzle remaining olive oil, let rest 1 to 2 minutes, slice and serve warm.
Conclusion
You have everything you need to make a confident first attempt at grilled pizza, it is simple, fast, and forgiving so you can focus on flavor rather than fuss. Start with a basic sauce and cheese, practice a couple times to learn your grill, and then have fun trying different toppings and textures. Grilled pizza turns ordinary evenings into small celebrations and every imperfect char is part of the charm, so go ahead, keep it relaxed, and enjoy the process.
