Grilled Pizza

Grilled Pizza Recipe

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6 oz
pizza dough
1/4 c
olive oil
1/2 tsp
garlic clove, minced
1/2 c
fontina cheese, shredded
2 Tbsp
romano cheese, grated
6 Tbsp
canned tomatoes in heavy puree, chopped
basil leaves

How to Make Grilled Pizza


  • 1Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
  • 2On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip.
  • 3You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
  • 4When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill.
  • 5Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
  • 6Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
  • 7Using tongs, immediately flip the crust over, onto the coolest part of the grill.
  • 8Quickly brush the grilled surface with olive oil.
  • 9Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza.
  • 10Finally, drizzle the pizza with 1/2 tablespoon olive oil.
  • 11Slide the pizza back toward the hot coals, but not directly over them.
  • 12Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning.
  • 13The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes.
  • 14Serve at once topped with the basil leaves and additional olive oil if desired.

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