Best Grilled Pizza
Best Grilled Pizza - easy, step-by-step tutorial - crispy crust, melty cheese + all your favorite toppings cooked on your own grill without a pizza oven or any special equipment.
Servings: 4
Calories:
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.
Notes
Don't stop at Margherita Pizza - the toppings are endless and the recipe is the same.
If you make this pizza, leave a comment and star rating - I love hearing from you!