Knowing how to grill pizza is a real treat! Simple, thin crust pizza dough develops a CRISP bottom when cooked right on the grill. No special tools required.There are no specific measurements for the toppings as we all kind of do our own thing with those. Just be sure to use already cooked meat/veggies as they won't have time to sufficiently cook once added on top of the pizza.
1batchpizza dough(this recipe makes enough for 2 pizzas)
Cornmealto prevent sticking
Olive oilfor brushing
Pizza sauce
Mozzarella cheese
Meat(pepperoni, any other cooked meat)
Veggies(cooked)
Fresh basil
Instructions
Stretch or roll out pizza dough to your desired shape. If making the pizza dough recipe linked it in the ingredients list, it will make enough for two pizzas.
Sprinkle cornmeal on a pizza peel (or a large cutting board or back of a sheet pan) and transfer shaped pizza crust onto it. Try not to press down on it to cause the dough to stick. Prep the rest of your toppings.
Clean and brush the grill grates with a high-heat cooking oil (such as canola, corn, vegetable, etc). Then turn on the grill and preheat to the lower range of high heat (around 400ºF).
Once the grill is heated, use the peel to carefully slide the rolled out dough directly onto the greased grill grates over direct heat. You won't have much time to be picky with its shape as the grill is hot, so you might not get a perfectly round pizza.
Once the pizza is on the grill, close the lid and cook for 3-4 minutes, then give it a peek and see how the bottom is doing. The crust will be bubbling up. Use tongs to adjust the placement of the pizza if some spots are cooking quicker than others. Continue cooking until the bottom side is crisped to your liking.
Once that point is reached, use tongs to flip the pizza onto your pizza peel or cutting board so the cooked side is now facing up. Close the lid of the (now empty) grill to keep in the heat.
Brush olive oil over your pizza, then add sauce and whatever toppings you're using.
Transfer the pizza back on the grill, and cook until the cheese is melted and the bottom has now crisped to your liking. You know your grill best so play with the heat here. Consider keeping one burner on high and the other on low (or even off) so you can move the pizza to the indirect/cooler side if the bottom is crisping up too quickly.
Slice and serve soon after cooking to enjoy that crispy crust.
Notes
Pizza Dough: Either homemade or store-bought pizza dough will work fine here. Just be sure whichever dough you're using can be stretched/rolled thin, as thin crust pizzas fare better with the quicker cooking time/high heat combo than thick crust ones do.GreasingGrates: The grease the grill grates, pour a small amount of high-heat, neutral-flavored cooking oil (such as canola, corn, or vegetable) into a bowl, dip a paper towel into the bowl, and then use tongs to brush the grill grates with the oiled paper towel. I prefer doing this before turning on the grill to not deal with the heat.Recipe Tips
This recipe moves quickly once the pizza hits the grill. Prep all of your toppings (grate cheese, slice meat and veggies, etc.) and have them beside the grill before starting to cook to cut down on time-sensitive stress.
All grills are different so keep an eye on your pizza to see if/when you need to adjust the heat. High-ish heat works well for my grill, but if you know your grill runs hot, try with medium to medium-high. Check the bottom of the crust soon after beginning during its first cook to see if any adjustments need to be made before it burns.
Nutrition: The calories listed are a rough estimate for a serving of grilled pizza made with the dough recipe here and pizza sauce, fresh mozzarella, and pepperoni (the toppings I used for this particular pizza). Since the ingredients and quantities used will differ I suggest inputting your specific toppings into an online nutritional calculator if you're curious to see a more accurate readout.
Nutrition
Calories: 331kcal
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.