Grilled Pizza

A recent taste of some amazing brick oven pizza with a thin and crispy crust left my mouth watering for more. As usual I didn't just want more, I wanted to learn how to make more so I can always rely on my own hands to create whatever I crave... so that's what I did!
 Though I would love nothing more than to engage in massive projects such as building a brick oven, my schedule, budget, and space won't allow it.  I used the next best thing: a grill.
look at those beautiful Italian colors!
As a novice griller, I was nervous the pizza would to cook too quickly and the crust would burn before I finished assembling it... it is cooking over flames after all. In my extensive pizza grilling research I learned it is best to coat the rolled out dough with just a bit of oil and grill on both sides for about 30-45 seconds.
I also learned that even though flames are hanging out under your paper thin pizza crust, your pizza will not burn like paper in flames. It takes a little longer to achieve that.

Pizza Dough
4 c flour
1 tsp salt
1 tsp yeast
3 tbsp olive oil
1 3/4 c water

-Combine the first 3 ingredients in a bowl
-Combine the water and olive oil, then add to the flour mixture and mix well until a dough forms
-Knead the dough until it is smooth, then let rest for an hour to overnight (I was anxious and everyone was getting hungry, so we only let the dough rest for 30 minutes and it worked out fine)
-Cut the dough in two (or fourths) and roll out with a rolling pin to desired thickness, or if pliable enough, use various authentic Italian-looking pizza dough throwing methods...

Pizza Assembly
2 c tomato sauce
1/4 c tomato paste
assortment of garlic, oregano, basil, rosemary, salt, pepper
2 tomatoes, sliced
1/2 red pepper, sliced into strips
1/2 yellow pepper, sliced into strips
sliced mushrooms
1/4 onion, sliced
2 handfuls of spinach
as much mozzarella as you please

-In a medium bowl, combine the tomato sauce, paste, and spices until a uniform thickness is achieved
-Prep all the ingredients and arrange on a platter for easy and quick assembly
-Heat the grill to 400-450º F and pre-cook the dough as described earlier
-Add sauce first, then the rest of the ingredients with the mozzarella and tomatoes last to prevent everything else from drying out
-Close the lid of the grill and let cook for about 15 minutes, or until the mozzarella begins to bubble and brown
-Take out your pizza and let cool for oh... 20 seconds... and enjoy!


Steph @Lick My Spoon 4/21/11, 10:37 AM  

perfect as we steadily approach grill season :)

Caroline @ chocolate and carrots 4/21/11, 11:48 AM  

That looks amazing! I've always made my pizza in the oven. I'm definitely going to give this a try. :-) Yum!

Andrea Libertella 4/23/11, 8:07 AM  

Nice idea!!! I'll try it :)
Andrea, Italy

Lindsay Jewell 4/23/11, 3:15 PM  

Looks delicious. :)

lynne 4/23/11, 4:17 PM  

Yum! Homemade pizza is always the best!

Mark 4/24/11, 10:41 PM  

Nice work. Grilled pizza is so much better than baked. I had a problem with the heat on my grill when I cooked pizza. I bought an unglazed tile from the hardware store and it worked pretty well. Thanks for the post. I love the capers too.

gbf 4/25/11, 6:31 AM  

yum - looks rustic & very delicious. hope you had a great easter. dayle

Vincent 4/27/11, 1:55 PM  

LOVE the look of these. I've been grilling pizza for over 10 years and these are some of the best I've seen. Great job! Take a look at some of my pizza here

Anonymous 6/18/11, 7:17 PM  

So after you close the lid and cook for 15 min, how high is the flame set or do you turn the burners down????

sweet road 8/6/11, 6:38 PM  

@Anonymous Some grills have a thermometer built in, but if not you can get a thermometer made for keeping in the grill so you can control the heat. The temperature to bake pizza should be around 425-450º F. If the temperature is any lower the pizza will not cook entirely and may become watery or soggy in the center.

martha 5/25/12, 10:11 PM  

Looks great. I posted it to my blog for summer grilling inspiration! Check out


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