Description
Grilled Pizza (how to grill pizza) – learn how to cook the BEST grilled pizza with this foolproof recipe! The perfect summer dinner idea!
Ingredients
Scale
- 1 batch homemade pizza dough
- semolina flour
- pizza sauce (store-bought or homemade)
- toppings of choice: pepperoni, grated mozzarella, sausage, mushrooms, onions, etc.
- for serving: grated parmesan cheese, crushed red pepper flakes, etc.
Instructions
- Divide dough into 3 portions (this will make 3 10-inch pizzas).
- Ensure grill grates are clean and bring grill to high heat (600 degrees F.).
- Spread a generous amount of semolina flour on your baking sheet. Place one portion of dough on top and start pressing down and pushing edges out with your fingers on a flat surface. Alternatively, you can use a rolling pin, but the dough has a strong bounce-back so your fingers may work better.
- Once pizza is as thin as you want it bring it out to the grill. Spray grill with your favorite non-stick cooking spray or with a little olive oil. Carefully place the pizza directly on to the hot grill grates over direct heat. Close the lid and let cook 2-3 minutes. Open grill and gently flip the dough over. Close the grill and let cook another 2-3 minutes.
- Remove dough from grill, add some pizza sauce, and your desired toppings (don’t go too heavy with the toppings). Reduce the temperature of the grill down to medium-low and return the pizza directly to the grill grate. Close the lid, let the cheese melt, and the toppings warm through – approx. 2-4 minutes.
- Remove and let rest 5 minutes. Cut into slices and enjoy!
Notes
- prep time: prep time for the pizza dough is approx. 1 hour
- pizza dough – we cannot recommend our super easy homemade pizza dough enough, but you can also use a store-bought dough (we love Delallo’s)!
- Storage: any leftover pizza slices can be stored in an airtight container in the fridge for 3-4 days.
- Multiple pizzas: if you are cooking more than just one pizza, we recommend cooking all the pizza crusts (in batches) first on high heat, add all the toppings, and then drop the grill heat to finish cooking them all. This will go much smoother than turning the heat up and down for each pizza.