Grilled Pizza

This fun twist on a classic brings a smoky depth to the crust and a delightful char to the toppings. Perfectly crisp crust with gooey cheese and your favorite toppings all cooked to perfection on the grill. It's an easy and impressive way to enjoy pizza outdoors, perfect for summer barbecues or a casual weeknight meal.

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Course: main dish

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 10

Rise Time: 1 30

Total Time: 2

Servings: servings

Calories: 144kcal

Author: Michelle

Ingredients

For the dough:

1 cup hot water
1 tablespoon yeast
3 cups flour
1 tablespoon oil
pinch sugar optional
1/2 teaspoon salt

For the toppings:

2 tablespoons Kalamata olives chopped
1/4 cup Sundried tomatoes
1/4 cup Red onion
1/4 cup Artichokes
1/2 cup Feta crumbled
1/2 cup Goat cheese
1/4 cup Asiago cheese shredded
1/4 cup Basil torn
2 slices Prosciutto

Instructions

For grilled pizza:

Add the water to the mixer, with the yeast, oil, and sugar on top of it. Mix this, then add half the flour. Mix it until all the flour is incorporated, then add your salt and mix again.
1 cup hot water, 1 tablespoon yeast, 3 cups flour, 1 tablespoon oil, pinch sugar
Add the rest of the flour slowly. You may not need it all, depending on the humidity of the flour you’re using.
1/2 teaspoon salt
Use your dough hook for 10-15 minutes on low to medium speed to knead the dough until soft and smooth.
After that cover it with a damp towel (still in the bowl) for an hour and a half or so to let it rise. Gently punch it down and separate it into four equal sized balls. Let it rest for a few minutes.
Push/roll/stretch the first ball into an approximate rectangle shape. Just keep working with it until it eventually relaxes into the shape and size you need. Brush olive oil onto both sides of the dough and set onto a jelly roll pan. Repeat with the remaining three balls.
Make sure to preheat your grill to 450-500 degrees. Ensure you have all your ingredients ready, whether you’re doing a pizza with sauce or just toppings. You will add toppings after the dough does its initial cooking.
2 tablespoons Kalamata olives, 1/4 cup Sundried tomatoes, 1/4 cup Red onion, 1/4 cup Artichokes, 1/2 cup Feta, 1/2 cup Goat cheese, 1/4 cup Asiago cheese, 1/4 cup Basil, 2 slices Prosciutto
Gently lay your dough on the grill, and close the grill.
Grill it for 2-3 minutes, until you can lift it with tongs and you see grill marks but it doesn’t look uncooked. Place it on a second jelly roll pan, and apply your favorite toppings.
Grill on the second side with the cover closed for just a couple more minutes. If you’re melting cheese on it, grill until the cheese is melty. Repeat with each remaining round of dough.

For oven-baked pizza:

Preheat the oven with the stone inside to 450 degrees. Put all the toppings on your pizza on a pizza paddle that is lightly covered in cornmeal so nothing sticks.
Use the paddle to place it in the oven on your stone at 450 for 10-12 minutes, and use the paddle to pull it out when cooked.

Equipment

Pizza Wheel

Heavy Duty Grilling Tongs

Notes

You can customize the toppings of your pizza. This is your pizza, so make it how you like.
For oven-baked pizzas, you do not need to oil the dough first.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.