Best Grilled Pizza. Easy, step-by-step tutorial – crisp crust, melty cheese + any favorite toppings cooked on your own grill without a pizza oven or any special equipment.
Friends, it’s easy to make homemade pizza on your backyard grill! Crispy golden crust, melty cheese and all your favorite toppings.
- No pizza stone
- No expensive pizza oven
This is the ultimate summertime grilling recipe that rivals your favorite wood-fired restaurant pizza.
Why I love this recipe:
Insanely good! Delicious crispy texture crust, tomato sauce, melty cheese + any and all toppings.
Fun: Grilling pizza is fun to do and easy – even if it’s your first time!
Flavor: insanely delicious and rivals wood fired pizza from restaurants and pizza ovens.
Ingredients needed for Grilled Pizza:
The ingredients below are for a Margherita pizza but the directions are the same – no matter what toppings you choose.
- premade pizza dough (or homemade pizza dough)
- olive oil
- pizza sauce
- fresh mozzarella cheese
- burrata (optional – add just before removing from grill)
- fresh tomatoes thinly sliced and seasoned with sea salt or kosher salt and black pepper
- fresh basil sliced to ribbons or torn
Note: You’ll also need a baking sheet, cutting board or other large surface to carry the pizza dough out to the grill.
How to make the Best Grilled Pizza:
Slice tomatoes, season with salt and pepper and set aside. Gather and prep all other toppings.
Preheat grill to medium high heat (about 400 degrees).
Place the ball of dough on a lightly floured surface. Use your hands to stretch and shape the dough until it’s about 1/3″ thick.
Transfer dough to a large flat surface (cutting board or baking sheet) to carry outside along with toppings. The pizza cooks really fast so be sure to have all toppings at the grill before you start.
Brush top of the dough with about 1 tablespoon of olive oil then lay the dough oil side down directly onto the grill grates.
Close the grill lid and and grill 2-3 minutes.
When the dough starts to bubble, use tongs to lift one edge. You want the bottom to be crispy and golden with grill marks. If it’s not, give it another minute of cook time. NOTE: grilling times vary with grills and the thickness of the dough.
When the crust is gently crisped/charred, flip it over.
Quickly spread sauce onto the cooked side along with the other toppings for the Margherita pizza (mozzarella and tomatoes).
Close the lid and continue grilling 4-6 minutes or until the bottom is crispy brown, the cheese is softened and the toppings warm. Tear and add burrata if using.
Note: If the cheese isn’t completely melted, slide the pizza to indirect heat and close the lid for a couple of minutes.
Transfer the pizza to a cutting board, add fresh basil and a light sprinkle of sea salt and fresh cracked black pepper. Slice and eat right away.
Tips for the best Grilled Pizza:
- Have all your toppings prepped and grill-side before you start grilling. The pizza cooks fast!
- Clean grill grates before you start grilling.
- Use store bought or homemade dough.
- Bring dough to room temp on the counter (30 minutes before grilling). It holds its shape better.
- Pizza can be round or oval – imperfection is perfection!
- Grill temperature will fluctuate when you lift the lid, but try to keep it around 400°.
- Cook times can vary with temperature of the grill and the thickness of the dough.
Frequently asked questions:
Will the dough fall through the grill grates? No – start with a hot grill and it works perfectly. If the dough takes a slight dip between grates, use tongs to give it a quarter turn and it’ll right itself.
Does the crust get crispy? Yes! Crispy, golden, lightly chewy. Like restaurant style wood fired.
What kind of pizza can I make on the grill? Literally ANY kind of pizza – from Margherita to Pepperoni, BBQ Chicken, Mushroom and goat cheese – the possibilities are endless.
Will this recipe work on a charcoal grill? I’ve never tried this recipe on a charcoal grill but in my opinion it would work well. If you try it, please let me know!
Grilled Pizza topping ideas:
- pepperoni
- green pepper
- fresh corn or other summer veggies
- red onions
- black olives
- ham
- prosciutto
- artichokes
- mushrooms
- shaved or grated parmesan cheese
- pesto instead of pizza sauce
What goes with Grilled Pizza:
Italian Tortellini Pasta Salad
Enjoy!
Did you make this recipe?
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Best Grilled Pizza
Equipment
- outdoor gas grill
Ingredients
Margherita Pizza
- 1 ball premade pizza dough or use homemade dough
- 1 tablespoon olive oil approx (may use less with size of pizza)
- Heirloom or other slicing tomatoes seasoned with sea salt + fresh cracked black pepper
- pizza sauce
- 8 ounces fresh mozzarella sliced or torn
- 4 ounces burrata torn
- 6-8 fresh basil leaves or more to taste
Instructions
- NOTE: this is for a Margherita pizza but the directions are the same – choose any toppings you like best!Slice tomatoes, season with salt and pepper and set aside. Gather and prep sauce, cheese and all other toppings.
- Preheat grill to medium high heat (about 400 degrees).
- Place the ball of dough on a lightly floured surface. Use your hands to stretch and shape the dough until it’s about 1/3″ thick.
- Transfer dough to a large flat surface (cutting board or baking sheet) to carry outside along with toppings. The pizza cooks really fast so be sure to have all toppings at the grill before you start.
- Brush top of the dough with about 1 tablespoon of olive oil then lay the dough oil side down directly onto the grill grates. Close the grill lid and and grill 2-3 minutes.
- When the dough starts to bubble, use tongs to lift one edge. You want the bottom to be crispy and golden with grill marks. If it’s not, give it another minute of cook time. NOTE: grilling times vary with grills and the thickness of the dough.
- When the crust is gently crisped/charred, flip it over. Quickly spread sauce onto the cooked side along with the other toppings for the Margherita pizza (mozzarella and tomatoes).
- Close the lid and continue grilling 4-6 minutes or until the bottom is crispy brown, the cheese is softened and the toppings warm. Tear and add burrata if using.Note: If the cheese isn’t completely melted, slide the pizza to indirect heat and close the lid for a couple of minutes.
- Transfer the pizza to a cutting board, add fresh basil and a light sprinkle of sea salt and fresh cracked black pepper. Slice and eat right away.
Jiminy cricket honeychile…….this pizza looks so simple and easy with all the tips you included! I have never grilled pizza, but that is changing very soon. You have made it less intimidating…thank you. Pinned. Have a great week my friend. Chat again soon.
Oh Mary ~ your kind words always make my day! Thank you so much — believe me, it IS simple ~ and so delicious. Enjoy my friend and have a good weekend.