How to Grill Pizza
How to Grill Pizza without a Pizza Oven or pizza stone - easy, step by step recipe for delicious artisan pizza every time!
Servings: 4
Calories:
Ingredients
Margherita Pizza
- 1 ball premade pizza dough can 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
- Slice tomatoes and season with salt and pepper. Gather and prep all other toppings.
- Preheat the grill to medium high heat (about 400 degrees) plus a small section of the grill set lower for indirect heat.
- 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 the dough to a large flat surface (cutting board or baking sheet) to carry outside along with the toppings to keep grillside.
- Brush the rolled out dough with little olive oil (about 1 tablespoon) then lay the dough oiled side down onto the hot grill.
- Close the lid of the grill and and grill 2-4 minutes. When the dough starts to bubble, use tongs to lift an edge to see if the bottom is crispy and golden. Grill times will vary with grills and the thickness of the dough.
- When the crust is gently crisped on one side, flip it over. Quickly spread sauce onto the grilled side along with the other toppings (mozzarella and tomatoes – optional burrata is added after grilling).
- Close the lid and continue grilling 4-6 minutes or until the bottom is crispy and golden and the cheese is melty then add torn burrata.. Note: If the cheese isn’t completely melted, slide the pizza to indirect heat and close the lid for a couple of minutes.
- Transfer pizza to a cutting board, add fresh basil and a light sprinkle of sea salt and fresh cracked black pepper. Eat right away.