Grilled Pizza (how to grill pizza)
Learn how to make the BEST Grilled Pizza recipe with this foolproof method! The perfect summer dinner idea!
Ingredients
- 1 batch homemade pizza dough store-bought dough works too
- semolina flour
- pizza sauce store-bought or homemade pizza sauce
- toppings of choice: pepperoni grated mozzarella cheese, sausage, mushrooms, onions, etc.
- for serving: grated parmesan cheese crushed red pepper flakes, etc.
Instructions
- Prep Grill: Ensure grill grates are clean and bring grill to a high heat (600 degrees F).
- Prep Dough: Divide dough into 3 portions (this will make 3 10-inch pizzas). Spread a generous amount of semolina flour on a baking sheet. Place one portion of the 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.
- Grill Crust: Spray the preheated 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.
- Sauce + Toppings: 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 grates. Close the lid, let the cheese melt, and the toppings warm through - approx. 2-4 minutes.
- Serve: 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 dough)!
- 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.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
