Grilled Pizzas Recipes

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Pizza On The Grill I image

Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!

Provided by Anonymous

Categories     Main Dish Recipes     Pizza Recipes

Time 3h

Yield 16

Number Of Ingredients 16

1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 ⅓ cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
½ cup olive oil
1 teaspoon minced garlic
¼ cup tomato sauce
1 cup chopped tomatoes
¼ cup sliced black olives
¼ cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil


  • In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  • Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  • Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g


Grilled Pizza -Three Ways image

Provided by Alton Brown

Time 2h48m

Yield 3 pizzas, 1 pizza for each topping

Number Of Ingredients 23

16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
2 to 4 teaspoons olive oil
Kosher salt
Freshly ground black pepper


  • Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
  • Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
  • Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
  • To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
  • Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
  • To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
  • Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
  • Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
  • Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
  • To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.


Grilled Pizza image

Provided by Food Network

Categories     main-dish

Time 10h

Yield 2 (10-inch) pizzas; dough for 3 pizzas

Number Of Ingredients 22

4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons olive oil
15 ounces lukewarm water
Nonstick cooking spray
Semolina flour, for dusting the pizza peel
1/2 cup ricotta cheese
1/2 cup grated fontina cheese
1 teaspoon fresh thyme leaves
1 teaspoon minced rosemary
2 tablespoons honey
Salt and pepper
Extra-virgin olive oil, for brushing the crust
4 thin slices prosciutto
2 cups baby arugula
Extra-virgin olive oil, for brushing the crust
1/4 cup marinara or pizza sauce
6 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds and torn
2 tablespoons grated Parmigiano-Reggiano
Fresh basil leaves, torn, for garnish


  • For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
  • Transfer the dough to a work surface and knead until smooth.
  • Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
  • When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
  • Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
  • For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
  • Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
  • For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
  • For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.


Grilled Pizzas image

Provided by Molly O'Neill

Categories     pizza and calzones, appetizer

Time 2h30m

Yield 4 main-course servings or 16 slices

Number Of Ingredients 9

1 cup warm water
1 package (1/4 ounce) active dry yeast
1 tablespoon olive oil, plus oil for greasing the bowl
2 1/2 to 3 cups all-purpose flour
1 teaspoon kosher salt
Arugula-Tomato Topping (see recipe)
Marinated Pepper And Zucchini-Slaw Topping (see recipe)
Grilled Tuna, Tomato And Onion Topping (see recipe)
Eggplant Caviar And Parsley-Mint Salad Topping (see recipe)


  • Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 1 tablespoon of olive oil and 1 cup of the flour. Stir in a second cup of flour and the salt. Sprinkle some of the remaining flour over a work surface and on your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour until the dough no longer feels sticky.
  • Lightly oil a large bowl. Shape the dough into a ball and rotate it in the bowl to coat it with the oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
  • Meanwhile, about 30 minutes into the second rise, start a charcoal fire. When the dough has doubled, punch it down and divide into 4 equal pieces. (At this point, the dough can be rolled into 4 balls and frozen. Defrost overnight in the refrigerator prior to use.) Lightly oil the backs of 2 large baking sheets. Roll out each piece of dough into a 9-inch circle (pizzas don't have to be perfectly round) and place them on the baking sheets. Cover with plastic wrap.
  • When the coals turn white, place 1 or 2 of the pieces of pizza dough on the grill (depending on its size) and cook for 1 minute; they will start to puff. Turn the crusts over with a spatula and grill until browned and crisp, about 2 to 3 minutes longer. Watch constantly to keep crusts from burning. Repeat with the remaining dough. Immediately top the pizzas and serve.


Individual Grilled Pizzas image

This is one of my favorite grilled dishes. Featuring garden-fresh vegetables and a light pesto sauce, the pizzas are especially popular because each family member can add whatever toppings he or she prefers.-Martha Haseman, Hinckley, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water (120° to 130°)
1 tablespoon olive oil
1 cup chopped fresh basil
1/4 cup fat-free plain yogurt
2 tablespoons unsalted sunflower kernels
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded part-skim mozzarella cheese, divided
2 medium tomatoes, thinly sliced
2 green onions, finely chopped
Coarsely ground pepper
2 tablespoons grated Parmesan cheese


  • In a large bowl, combine the flours, yeast, salt and sugar. Add water and oil; mix just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10-15 minutes., Meanwhile, in a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside., Divide dough into fourths. Roll each portion into a 6-in. circle. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan., Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned.

Nutrition Facts : Calories 430 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges


Grilled Pizza image

George Germon and Johanne Killeen, owners of Al Forno restaurant in Providence, Rhode Island, swear the key to grilled pizza is to work quickly (don't let the crust burn!) and keep the toppings light.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 2 fourteen-inch pizzas

Number Of Ingredients 12

Quick Basic Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage


  • For best results, use a charcoal grill. Create two sections on the grill's very hot back section and a cooler preparation section in the front by putting extra charcoal in the back and less in the front. Place fire bricks on the grill's surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
  • If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
  • Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
  • Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
  • Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.


Grilled Pizza image

Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 28m

Yield 8

Number Of Ingredients 11

3 ½ cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees to 130 degrees F)*
⅓ cup oil
1 tablespoon Additional flour for rolling
1 teaspoon Additional oil for grilling
½ cup Pizza sauce
Other toppings as desired
1 ounce Shredded mozzarella cheese


  • Start charcoal fire or preheat gas grill to medium-high heat.
  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
  • Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  • Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  • Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
  • Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g


Grilled Pizza image

This grilled pizza recipe is mix-and-match, so feel free to use any and all of the toppings or choose your own. Learn how to make pizza dough for the grill.

Provided by Carla Lalli Music

Categories     Pizza     Tomato     Garlic     Oregano     Lemon     Parmesan     Honey     Rosemary     Vinegar     Onion     Mozzarella     Basil

Yield Makes four 12" pies

Number Of Ingredients 33

1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)


  • Dough
  • Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
  • Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
  • Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1-1½ hours. Make your toppings while your dough is rising.
  • Burst Cherry Tomatoes
  • Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
  • Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Lemony Swiss Chard
  • Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
  • Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
  • Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
  • Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
  • Tomato Passata
  • Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
  • Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
  • Assembly
  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20-30 minutes.
  • Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8" round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12" in diameter (it's okay if it's not a perfect circle).
  • Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
  • Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1-2 minutes.
  • Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
  • Repeat with remaining ingredients to make 3 more pizzas.


Grilled Pizza image

Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures and flavors at home by baking pizza dough directly on the grates of a hot grill until it's bubbly and crisp. Once the dough is baked, it can be topped and finished via indirect heat. Because grilled pizzas cook mainly from below, the cheese should be layered underneath dollops of hand-crushed tomatoes and toppings to get a good melt.

Provided by J. Kenji López-Alt

Categories     pizza and calzones, main course

Time 2h45m

Yield 3 (10-by-12-to-14-inch) pizzas

Number Of Ingredients 9

1 pound store-bought pizza dough (defrosted overnight in the fridge, if frozen)
All-purpose flour, for dusting
Neutral oil, such as canola or grapeseed
1 (28-ounce) can whole peeled plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil
1 pound low-moisture block mozzarella (see Tips)
Toppings, as desired (see Tips)
Roughly chopped fresh basil leaves or thinly sliced scallions


  • Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
  • Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
  • Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
  • Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
  • To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
  • Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
  • Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
  • Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.


Grilled Pizza Recipe by Tasty image

Here's what you need: pizza dough, olive oil, tomato sauce, mozzarella cheese, fresh basil leaves

Provided by Jordan Kenna

Categories     Lunch

Time 30m

Yield 8 slices

Number Of Ingredients 5

1 lb pizza dough
2 tablespoons olive oil, divided
½ cup tomato sauce
½ cup mozzarella cheese
1 sprig fresh basil leaves, for garnish


  • Preheat the grill on high for 5-10 minutes.
  • Coat the pizza dough with 1 tablespoon of the olive oil. Using your hands, rub the oil onto the outside of the dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter. Place the oiled pizza dough onto the preheated grill and quickly brush the top with the remaining tablespoon of olive oil. Close the grill and allow pizza dough to cook for 3-4 minutes.
  • After 4 minutes, check the pizza. Large bubbles should be forming across the top of the dough. Using a large spatula or set of tongs, flip the dough over. Reduce the heat to low and add the sauce, cheese, and basil to the pizza. Increase the heat back to high and close the grill. Cook the pizza for 5-6 minutes, until the cheese has melted and the bottom of the crust is lightly charred.
  • Cook the pizza for 5-6 minutes more, until the cheese has melted and the bottom of the crust is lightly charred.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

More about "grilled pizzas recipes"

2021-06-23 Preheat the grill to 450 degrees – preferably with a pizza stone in the grill to heat as well. Prepare the sauce and all of the toppings and then set aside. Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick. Place the dough on a large baking sheet or pizza paddle.

2019-06-12 Step 3: add your dough to the grill. To easily add your pizza dough onto the grill grates, simply take your parchment paper where the dough has been stretched out, and flip it over so that the dough lands safely onto the grate. Then, peel your parchment paper off of the back.

2016-07-31 Whether you’re a fan of unusual pizza toppings or you prefer healthy pizza recipes, there’s a grilled pizza for you. Keep reading to get 18 delicious ideas that will bring your pizza night outdoors. 1. Grilled Apple and Blue Cheese Flatbread With Arugula Pesto: With ingredients like spicy arugula pesto, blue cheese and Granny Smith apples ...

2017-05-15 For each pizza, cut raw crust into 4-6 equal pieces. Grill each side of crust until just lightly browned and firm. Remove from grill and put on desired toppings. Return to grill and cook until cheese (or marshmallows) are melted.

2018-08-09 Cook, covered 1 to 1 1/2 minutes on each side until grill marks appear on both sides. Spread 1 tablespoon pizza sauce over each crust. Top each with 1 ounce of cheese. Put it back on the grill covered until the cheese is melted and bubbling, about 1 minute. Top with fresh arugula, salt and pepper and eat right away.

2019-08-17 Roll pizza dough onto foil and top with pizza sauce, mozzarella, goat cheese, red peppers and salami. Pick up the edges of the foil and place directly on grill. Close grill and allow to cook for 5-7 minutes or until cheese is melted and edges begin to char. Remove from grill and transfer to a cutting board.

2018-08-10 Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan. J. Kenji López-Alt. This ultra-savory pizza is topped with grilled shiitake mushrooms and sopressata, sliced mozzarella, and shaved Parmesan. The sausage only needs about 15 seconds on the fire—pull it just as the fat starts to render.

Dust the dough with flour and cover in plastic wrap. Let rest for 1 hour in a warm place. Divide the dough into 4 and roll out into thin 20 cm (8 in) rounds. Preheat the grill, setting the burners to high. Oil the grates. Place the dough directly on the grill and cook until lightly browned on one side. Flip the pizza, then garnish to taste.



2020-06-22 Step 3: Toppings and Grilling Again. Flip your pizza and quickly add sauce, cheese, and any desired toppings. Cover and cook another 2-3 minutes or until cheese has melted completely and the bottom of the crust has grill marks and a few charred spots. Remove from grill, cut into pieces and serve.

2020-05-15 Grilled Pizza Recipes; Grilled Pizza Recipes. Pizza's always good, but it's extra delicious on the grill. By Rachael Ray In Season May 15, 2020. Advertisement. Pin FB More. Tweet Email Send Text Message Print. Grilled Pizza with Sausage & Peppers . grilled pizza with sausage and peppers. Credit: Photography by Kate Mathis . Recipe: Try our Grilled Pizza …

Directions. Step 1. Sprinkle the cutting board with a little flour and roll out the dough into a pizza crust. Step 2. Oil the top of the dough and make sure the oil covers the entire surface. Step 3. Get the grill ready for direct grilling with an internal temperature of 375–425 degrees F. Step 4.

Instructions: 1. Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so the dough will be easier to roll. 2. In a large skillet over medium-high heat, warm the oil. Add the bell pepper and onion and cook until softened but not browned, about 3 minutes, stirring occasionally.

2020-06-04 Instructions. Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat). Divide pizza dough into about 5-8 portions (depending on how big and thick you want your pizza crust). Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.

2020-06-12 Brush with a bit of olive oil, then spread the cream cheese over the entire pizza crust. Add 1 cup mozzarella cheese, red onions, shredded cooked chicken, and mushrooms. Sprinkle with remaining cheese. Put the pizza back on the grill. Turn the heat down to medium-high, and close the lid.

2020-07-08 Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on.

2020-06-30 6 of 11. Grilled Cherry, Goat Cheese, and Arugula Pizza. Cherry pizza beats pineapple every time. Get the recipe from Recipe Runner. Courtesy of Grab A Plate. 7 of 11. Grilled Pizza with Fig ...

2021-06-03 Close the lid & grill 2-3 minutes. Once the bottom of the crust is golden brown with nice grill marks, carefully transfer the pizza to the indirect heat side of the grill to finish cooking. Close the lid & grill 5 minutes, rotating the pizza halfway through, until the cheese is melted & the toppings are warm.

2013-08-06 Heat olive oil in a medium saucepan over medium-high heat. Once hot, add garlic and saute 30 seconds. Add remaining sauce ingredients (ending with salt and pepper to taste) and whisk to blend. Bring just a bubble then reduce heat to a simmer. Allow to simmer 20 minutes, uncovered, stirring occasionally.

7. Grilled Kale Pizza. Kale is one of those foods that was obscure a few years back and is now super trendy. Get in all of those delicious nutrients while ensuring that your pizza still tastes amazing with this grilled kale pizza. 8. Grilled Apple and Blue Cheese Pizza with Arugula Pesto.

Grill, without grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with oil; turn. Spread with desired sauce, and add desired toppings. Cook until cheese melts.

2021-09-06 Preheat the grill to about 400 to 500 degrees Fahrenheit (if your grill doesn’t have a temperature gauge, you’ve reached this temperature when you can comfortably hold your hand about 5 inches above the grate for just one second—be careful!). On a floured surface, prepare the dough through step 5. Lightly brush the top of the dough all ...

2021-06-30 Prepare a gas or charcoal grill and set it on high heat. Prepare the fresh tomato, basil, and olives mixture. Slice the tomatoes into quarters and place them in a large colander. Add a good pinch of kosher salt and toss. Set the colander in a …

2018-03-19 Grilled 3 Meat Pizza ~ Gimme Some Grilling. Three Cheese Garden Pizza – Growing Up Gabel. Garden pizza recipe is the perfect summer meal! Use fresh veggies from the garden or farmer’s market and bake on the grill for a fun, fresh dinner. Grilled Flatbread with Proscuitto, Arugula, Goat Cheese, and Balsamic – Go Go Go Gourmet.

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and ...

2021-07-06 Our grilled pizza recipes cover all the bases; red sauce or no sauce, vegetarian-friendly or meat heavy. When it comes to pizza, the toppings are truly endless and anything goes. We took that philosophy to heart with our recipes for Grilled Peach-Pizzas with Prosciutto, pictured here, as well as our Grilled Pizzas with Clams and Bacon, and ...

This grilled prosciutto and arugula pizza makes the perfect summer dinner. If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Thawed frozen corn works in place of fresh, just pat it dry before sprinkling it on the pizza.

2020-07-13 Prepare all pizza toppings and set aside. Preheat grill to 350°-400°F. Be sure grill grates are cleaned and oiled. Carefully transfer rolled out pizza dough directly onto grill grates and the close lid. Grill for 2-3 minutes or until the dough starts to bubble and bottom is slight browned but not charred.

Ingredients; Simple Pesto: 2 cups basil leaves 1/4 cup pine nuts ; 1/3 cup grated parmesan ; 1 garlic clove, peeled 1/3 cup olive oil 1/2 teaspoon salt, plus to taste

55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.

Trusted grilled pizza recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. 1. 2.

2020-06-15 Margarita – Combination of your favorite pizza sauce, fresh mozzarella, fresh basil and grated Parmesan; Hawaiian – Top with a layer of pizza sauce, shredded mozzarella, Canadian bacon and pineapple.; Veggie – A thin layer of pizza sauce, cheese and thinly sliced pepper, red onion, baby Bella mushrooms, sweet cherry tomatoes, jalapeno, etc.; BBQ …

2020-08-20 Instructions. Preheat the grill to 500°F. Prepare all topping ingredients (if using). Cut an 18" piece of Reynolds Wrap® Non-Stick Foil. Place the foil dull side up and roll out the pizza dough to ½" thick (or thinner if desired) directly on the …

2021-05-27 Pull the dough up and sprinkle more flour underneath to keep the dough loose. Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes.

Instructions. In a microwave safe dish, melt the butter. You can use salted or unsalted butter for this. Add in minced garlic, Italian herbs, shredded parmesan cheese, and any salt and pepper to taste. Stir and set aside. To assemble pepperoni pizza grilled cheese, lay out all slices of bread. Evenly slather pizza sauce onto one side of each ...

2021-11-26 Prep grill and toppings: Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza — tomato sauce, cheese, and anything else you wish. Stretch and shape the pizza dough:

2015-06-08 There's a pretty short window between grilled and burned when the grill is set too hot. 3) Grill one side of the dough first, and put the cover down to get it baking. Oil the pizza before it goes in so that the top (which becomes the bottom) crisps nicely. Once you flip to the other side, you can add the toppings.

2021-07-14 View Recipe. this link opens in a new tab. You only need six ingredients to make this beautifully simple grilled pizza: refrigerated pizza dough, olive oil, Asiago and mozzarella cheeses, tomatoes, and basil. 5 of 12. View All.

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