Okay, so we LOVE pizza at our house! Honestly, this “pizza on the grill” process took my husband and I a couple of times to get it just right. It cooks pretty quick so the trick is to have everything ready to go. I get the toppings and sauce ready BEFORE I make my dough. You can use any basic pizza dough recipe. I stole this one from my sister Melissa who is an AWESOME cook! I like to use whole wheat flour but you can do half whole wheat / half white flour or just go with all white flour. This recipe will give you enough dough for 2 pizzas.
1 ½ c. warm water (115-120 degrees)
1 TBSP instant yeast
1 TBSP sugar
½ tsp salt
3-4 ½ c. flour
It’s super easy. Just throw all the ingredients into your stand mixer and let it do all the work. Don’t put all of the flour in initially. Put in 2 ½ c. of flour, then add the remaining flour a little at a time until the sides of your bowl look clean. After your ingredients have formed a ball just let it knead for a couple minutes. Now you take your pretty ball of dough and divide it in half. At this point I like to roll my dough onto tin foil. I grease the tin foil REALLY well with olive oil and roll the dough out. (be careful that you don’t roll your dough too thick, keep it under ½”) Grease the top of the dough with olive oil as well. Repeat this process with the other half of your dough.
Make sure your charcoal briquettes are good and hot…not flaming…just nice and toasty. Oh…and only put them on half of the BBQ. You need a cool side to slide your pizza over onto if it is cooking too fast. Now for the fun part! Take your rolled out dough (still on the foil, and greased on both sides) and slap it onto the grill. Quickly pull the tin foil off and watch your pizza dough cook, it will bubble and start to smell soooo good!.
Keep a close eye on things. You’ll want to flip it as soon as the underside is golden (if your briquettes are really hot, flip it onto the cool side, it will buy you some time while you put the toppings on).
This is the part where you have to be fast. Spread your sauce onto the golden yumminess and then sprinkle on your toppings. In this case less is more. Don’t pile the toppings on. You want everything to melt together quickly.
Check the underside of your pizza and situate it on the grill depending on how fast it’s browning. Put the lid on and let the grill do it’s magic!! You will know it’s done when the toppings have melted together and the underside of the crust is nice and golden.
Yum! Now my favorite part…it’s time to eat it! Pizza on the grill…crisp crust with a slight smokey taste…heaven!
Now, because you can’t have pizza without its side kick…instead of doing two pizzas we love to use the other rolled out dough for GARLIC BREAD. You make it just like the pizza. But instead of sauce, spread on some butter, then sprinkle garlic bread seasoning, Parmesan cheese, and then top it off with mozzarella.
This bread is so good…we made it three nights in a row one week!
There you have it! Pizza AND Garlic Cheese Bread! Happy grilling!!
Ingredients
- 1 ½ c. warm water (115-120 degrees)
- 1 TBSP instant yeast
- 1 TBSP sugar
- ½ tsp salt
- 3-4 ½ c. flour
Instructions
- Throw all the ingredients into your stand mixer and let it do all the work. Don’t put all of the flour in initially. Put in 2 ½ c. of flour, then add the remaining flour a little at a time until the sides of your bowl look clean.
- After your ingredients have formed a ball just let it knead for a couple minutes.
- Now you take your pretty ball of dough and divide it in half.
- At this point I like to roll my dough onto tin foil. I grease the tin foil REALLY well with olive oil and roll the dough out. (be careful that you don’t roll your dough too thick, keep it under ½”) Grease the top of the dough with olive oil as well. Repeat this process with the other half of your dough.
- Make sure your charcoal briquettes are good and hot…not flaming…just nice and toasty. Oh…and only put them on half of the BBQ. You need a cool side to slide your pizza over onto if it is cooking too fast. Now for the fun part! Take your rolled out dough (still on the foil, and greased on both sides) and slap it onto the grill. Quickly pull the tin foil off and watch your pizza dough cook, it will bubble and start to smell soooo good!.
- Keep a close eye on things. You’ll want to flip it as soon as the underside is golden (if your briquettes are really hot, flip it onto the cool side, it will buy you some time while you put the toppings on).
- This is the part where you have to be fast. Spread your sauce onto the golden yumminess and then sprinkle on your toppings. In this case less is more. Don’t pile the toppings on. You want everything to melt together quickly.
- heck the underside of your pizza and situate it on the grill depending on how fast it’s browning. Put the lid on and let the grill do it’s magic!! You will know it’s done when the toppings have melted together and the underside of the crust is nice and golden.
{We’re linking up to these parties!}
MyPeaceOfFood says
My mouth is watering…wish I could eat this for breakfast! (Well, a second breakfast!)
Shelley says
Oh. My. Can you do this on a gas grill? I could lick my screen. Thanks for sharing.
dawn says
Shelley, yes you can use your gas grill! You might not get the same smokey taste but it might be a little easier to control the heat.
Alison says
Dawn this is such a cute post! I love the pictures and the pizza looks awesome! We’ve tried it 2 times and it hasn’t worked so thanks for sharing the secret!!
dawn says
Thanks Alison!
Sara says
It’s a regular meal for us and we make them a little smaller so everyone can choose their own fresh toppings! Sooooo good and we use a gas grill.
Mindy says
I use a gas grill and pitas for mini pizzas 🙂 bacon and goat cheese was my fave combo!
Penny says
My daughter in law made something like this for me a couple of weeks ago. It was so good! I never want to cook my pizza in the oven ever again. Thanks for a great recipe.
Becky says
I’ve made pizza on the grill twice and they both came out great. Even the kids loved them (4 and 5) even though they were a little burnt. I like to make mini pizzas, they are easier to flip. I also cook one side, flip it over for a min then pull it off to put the toppings on the cooked side then finish cooking/melting. then you aren’t in such a rush to get everything on.
Breanna says
I use this dough recipe for SO many things! Breadsticks, sandwich pockets, pizza rolls, the list goes on and on.
susan baldner says
We just did this for the first time on Labor Day…sooo good and the kids loved it too!!
Joy says
We just made pizza on the grill for the first time a couple of weeks ago, and used up some of our prolific zucchini! It was AMAZING! http://www.simplybloomblog.com/2011/08/zucchini-pizza-on-grill.html
ERIN says
we always do this with Papa Murphy’s take-n-bake pizzas. We also buy the pepperoni one and then add onion, green pepper, tomatoes and sliced basil (from the garden) and a can of sliced olives and some grated parmesan… It is sooo good! Don’t forget the basil. That adds such a nice flavor.
chelle says
One of my friends introduced me to grillng pizzas!! They are soooo yummy!!!! and easy!! take so much less time then baking 1 in the oven! and keeps the house cooled down in the hot summer months!!! My kiddos decorated their own and we put them on!! yum!!!
Catherine Mae says
Finally glad to see someone make a pizza on a charcoal grill! I have seen many that use propane grills, and I’m sitting there feeling left out because we prefer charcoal and it’s the only thing we have, so now I’m glad that you are able to make a pizza on charcoal! Mmmmm! Must try this soon because in Washington our summer is still here a little but won’t be here for long!
Diana B says
Yum – haven’t made this in years and did it tonight. Kids loved it and I ate waaaay more than I should have since it was so good!