Crispy, charred pizza cooked directly on the grill
Grilled Pizza
Grilled Pizza
30 minMedium
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
2 pizzas (12 inch)
Difficulty
Medium
Cost
Budget
$
Grilled Pizza
Crispy, charred pizza cooked directly on the grill
Homemade pizza dough grilled directly on the grates for a crispy, charred crust with your favorite toppings. Better than most pizza ovens.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Grilling pizza creates an incredibly crispy crust with smoky blistered edges that rival a wood-fired oven. The key is working quickly with the toppings and keeping the dough thin.
Ingredients
- 1 lb pizza dough, divided in two
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella
- 2 tbsp olive oil
- Fresh basil leaves
- Toppings of choice (pepperoni, vegetables, etc.)
Instructions
- 1
Stretch each dough ball into a thin 12-inch round on a floured surface. Brush one side with olive oil.
- 2
Preheat grill to high heat. Place dough oil-side down directly on the grates.
- 3
Grill 2-3 minutes until the bottom is set with char marks. Brush the top with oil.
- 4
Flip the crust, then quickly add sauce, cheese, and toppings. Close the lid and grill 3-4 minutes until cheese melts.
- 5
Slide pizza off the grill, top with fresh basil, slice, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Pizza doughNaan bread or pita
Quick shortcut for instant grilled flatbread pizzas
MozzarellaFontina or provolone
Both melt beautifully with slightly different flavors
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Have all toppings prepped and within reach—you need to work quickly once the crust is flipped.
Use a pizza peel or the back of a sheet pan to transfer dough to and from the grill.
Storage
Refrigerate leftover slices for up to 2 days.
Reheating
Reheat on the grill or in a hot skillet for the crispiest results.
Nutrition Facts
Per serving (35mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates14g
Fat44g
Fiber680mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use store-bought dough?
- Absolutely—bring it to room temperature first for easier stretching.
- Why does my dough stick?
- Make sure grates are clean, hot, and lightly oiled. Brush the dough generously with oil.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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