Making grilled pizza is so much fun! On hot days, I adore grilling pizzas so I don’t have to turn the oven up to high heat. Pizza that has been grilled makes dinnertime feel special and is easy enough to prepare on a weekday.
Pizza on the grill is especially achievable when you use my Easy Whole Wheat Pizza Dough, which comes together quickly and cooks nicely.
I’m offering a thorough guide on grilling pizza today. You’ll see that the preparation for grilled pizzas differs slightly from that for baked pizzas.
Make sensible topping selections (see ideas below) and practice my recipe until you master it. You’ll then be the best at grilling pizza!
The complete information is provided below, but here is a brief summary:
1) Get the grill ready.
Plan to cook your food at a grill temperature of between 400 and 500 degrees Fahrenheit. I’m providing a wide range because the temperature of grills varies more than that of ovens. I’ve had wonderful success using this range. You can turn the heat up a little, but if the grill reaches 550 degrees, your char marks may taste a touch, well, burnt.
You can use your palm to help gauge the proper temperature if your grill doesn’t have an integrated thermometer. When you can hold your palm approximately five inches above the grates without feeling uncomfortable, the grill is hot enough. Obviously, with this method, proceed with prudence and good judgment!
2) Lightly oil the second side of the dough while flouring the first.
To assist avoid the dough adhering to the pizza peel later, simply roll out the dough on a surface that has been lightly dusted with flour. Apply a thin layer of olive oil all over the dough’s surface. When we flip the dough onto the grate, the oil helps keep things from sticking.
3) Grill the dough only briefly before removing it.
We’ll have to grill the pizzas in two halves, as opposed to baked pizzas, which go into the oven completely dressed. The dough is then grilled (oil side down) until it begins to lightly firm up. This only requires a few minutes. The next step is to take the dough off the grill.
3) Flip the dough over, then cover with toppings.
The grill marks should be on top when you flip the dough over. as desired, top.
4)Reheat the grill!
Pizza should be grilled until the cheese is melted. This process will move rapidly! After removing your pizza from the grill, top it as desired with fresh basil or arugula and devour.
Ideas for Grilled Pizza Toppings
Less is more when it comes to grilled pizzas. Pizzas that are grilled won’t ever produce golden, bubbling cheese like you can in a hot oven, therefore I advise using toppings that are soft because the pizza won’t be in the grill for very long.
Here are some of my preferred grilled pizza toppings as we tend to cook pizzas during the warmer months:
Oregano or arugula (added after grilling)
- roasted red peppers, which are preferable than bell peppers,
- Cheese, particularly soft varieties like feta and goat cheese, mozzarella, and Parmesan
- Balsamic vinegar or balsamic reduction drizzle (added after grilling)
- live figs
- Jalapeo or pepperoncini hot pepper rings
- Pineapple \sOlives
- Basil pesto, crushed San Marzano tomatoes, or pizza sauce
- tomatoes or, for maximum flavor, roasted cherry tomatoes
Also read: Vegetarian Sweet Potato Chili
- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
- 1 cup pizza sauce or pesto
- 8 ounces (2 cups) freshly grated low-moisture part-skim mozzarella cheese or goat cheese, crumbled
- Toppings of your choice*
- Preheat the grill to about 400 to 500 degrees Fahrenheit (if your grill doesn’t have a temperature gauge, you’ve reached this temperature when you can comfortably hold your hand about 5 inches above the grate for just one second—be careful!).
- On a floured surface, prepare the dough through step 5. Lightly brush the top of the dough all over with olive oil. Scoop one round of dough onto a pizza peel (in a pinch, use a flat cookie sheet with no rim).
- Carefully flip the dough onto the preheated grill so that the oiled side is against the grate. Close the grill and cook until the dough is bubbling all over and lightly cooked through, about 2 to 3 minutes.
- Scoop the pizza crust back onto your pizza peel, then place the pizza on a flat surface and add your toppings: divide half of the sauce over the pizza and spread it around, leaving about 1-inch bare along the edges, followed by half of the cheese, and any toppings you desire.
- Return the pizza to the grill, cover the grill, and cook until the cheese is melted, about 2 to 4 minutes. Scoop the pizza back onto your pizza peel and transfer it to a flat cutting surface.
- Add any remaining toppings (like arugula, balsamic reduction and red pepper flakes, as shown in photos). Repeat the process with the second pizza. Slice and serve! Leftover pizza will keep well in the fridge, covered, for up to 5 days.
*TOPPINGS AS SHOWN: I used goat cheese and a handful of Kalamata olives (pitted and halved). Once the pizza was done, I added a handful of fresh arugula, a drizzle of balsamic reduction and a sprinkle of red pepper flakes.