Grill pizza outdoors for a gourmet-style pie with a crispy charred crust and all your favorite toppings.
Once you know how to cook pizza on the grill, pizza night in the backyard will be your family’s new summer dinner.
Holly’s Sizzling Spin On Pizza
- Flavor: Grilled pizza crust has a smoky, charred flavor that complements any toppings.
- Difficulty: This no-oven recipe is so quick and easy, the kids will want to help out.
- Budget Tip: This is a great recipe for using up leftover meats and veggies from the fridge or garden!
Pizza Picks
Crust: Buy or DIY? Ready-made dough is easy to find at the supermarket, but you can make pizza dough from scratch and have extra for breadsticks or pizza pockets, too!
Sauce: Any pizza sauce works for this recipe! Switch it up with a jar of Alfredo or pesto sauce for a different flavor base.
Meat: Besides pepperoni, use up leftover BBQ chicken, steak, or shrimp. Ground beef, Italian sausage, or bacon would also taste great!
Cheese: Pre-shredded cheese is a total time-saver, and you can customize grilled pizza with any variety of cheese! Shredded mozzarella, cheddar, Monterey Jack, a Mexican blend, or slices of fresh mozzarella will all work.
Topping Twists
Create a DIY Pizza Bar and offer black olives, onions, mushrooms, jalapenos, spinach, tomatoes, and some tasty dips. Everyone will love making their own pizzas!
How to Cook Pizza on the Grill
- Roll out the pizza dough on a greased sheet of foil (full recipe below).
- Grill until the bottom crust is golden, then flip the pizza over.
- Add toppings and cook until the cheese is melted.
Sizzlin’ Shortcuts
- Make sure the BBQ grill, charcoal, or campfire (with a grate) is preheated before cooking pizza.
- Grilled pizza cooks fast, so you’ll want to have your toppings prepped and ready to go!
- Be sure the dough is rolled out evenly on the foil so it cooks properly. A rectangular shape will be easier to flip instead of a circular shape.
- If adding fresh veggies like onions, mushrooms, or spinach, cook them before adding to the pizza, either on the stove or on the grill.
- Let the pizza rest for about 3 minutes before slicing and serving. This firms up the toppings and cheese so they don’t slide off the top of the pizza.
Reheat & Repeat
- Leftover grilled pizza is just as good cold from the fridge as it is reheated! Store slices in the refrigerator in a zippered bag or an airtight container for up to 3 days.
- For the best results, reheat slices in the air fryer, the microwave, or wrap a slice in foil and pop it in the toaster!
- Freeze slices by wrapping them in plastic wrap and then a zippered bag for up to 2 months. Defrost in the fridge before reheating.
Did Someone Say Pizza?
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Grilled Pizza
Equipment
Ingredients
- 1 Refrigerated Pizza Crust (13.8 ounces)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese (8 ounces)
- ¾ cup pepperoni
- cooking spray
Instructions
- Preheat grill to medium-high heat (about 400℉).
- Place a large sheet of heavy-duty foil onto a baking sheet. Spray with cooking spray and unroll the pizza crust over the foil. Press the dough into a 10×14-inch rectangle.
- Place the foil directly on the grill. Cook uncovered for 3 to 5 minutes or until the bottom of the crust is golden.
- Using heat-resistant gloves or a large spatula, remove from the grill. Carefully flip the pizza crust over on the foil.
- Spread pizza sauce over the crust, followed by the cheese and pepperoni. Place back onto the grill and cook covered for 3-5 more minutes until crust is golden and cheese is melted.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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