Nothing says summer like smoky, crispy, fire-kissed pizza right off the grill. Grilled pizza has a texture you can’t get in an oven: blistered edges, a hint of char, and that rustic, wood-fired taste without needing a fancy pizza oven. It’s perfect for backyard parties, weeknight dinners, or whenever you want to impress with minimal effort.
The beauty of pizza on the grill is its flexibility. You can keep it classic with mozzarella and fresh basil or go wild with toppings like spicy sausage, grilled veggies, or even BBQ chicken. With a little prep and the right technique, you’ll master this outdoor pizza method in no time.
Ingredients
- 1 ball pizza dough store-bought or homemade
- 1 cup pizza sauce store-bought or homemade
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tbsp olive oil plus extra for brushing
- 1/2 cup fresh basil leaves
- 1/2 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup pepperoni or your favorite protein optional
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 450–500°F). If using a pizza stone, place it on the grill to heat.
- Roll out your pizza dough on a floured surface until it’s about 1/4-inch thick. Brush one side lightly with olive oil.
- Carefully place the oiled side of the dough directly onto the grill grates. Close the lid and cook for 2–3 minutes until bubbles form and grill marks appear.
- Add mozzarella, parmesan, tomatoes, onions, and pepperoni (or toppings of your choice).
- Close the grill lid and cook for 3–5 minutes until cheese is melted and bubbly, and the bottom is crisp.
- Remove from the grill, sprinkle with fresh basil, season with salt and pepper, and let rest for 2 minutes before slicing.
Notes
- For a smoky flavor, use a charcoal grill and add a small handful of wood chips before grilling.
- Keep toppings light; heavy ingredients can make the crust soggy.
- If using delicate toppings (like fresh herbs or arugula), add them after grilling.
- Want a crispier crust? Preheat a pizza stone on the grill and cook directly on it.
FAQ – Pizza on the Grill
Q: Can you grill pizza without a pizza stone?
Yes! You can place the dough directly on the grill grates. Just make sure to oil the dough lightly so it doesn’t stick.
Q: How do you keep pizza dough from sticking on the grill?
Oil the dough before placing it on the grill and make sure your grill is preheated to at least 450°F. Nonstick grill grates or a pizza stone also help.
Q: What’s the best grill for pizza?
Both gas and charcoal grills work. Gas grills are convenient for quick weeknight pizzas, while charcoal grills give you more smoky, wood-fired flavor.
Q: Can I make grilled pizza ahead of time?
Yes. Par-grill the dough for 2–3 minutes on each side, let it cool, and store in the fridge. When ready, add toppings and finish on the grill.
Q: What are the best toppings for grilled pizza?
Keep toppings light: fresh mozzarella, basil, cherry tomatoes, pepperoni, caramelized onions, grilled vegetables, or BBQ chicken are great choices.
