Crispy, charred pizza cooked directly on the grill
Grilled Pizza
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
★4.6(19)
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.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Grilled Pizza lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
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
Serve with classic coleslaw and cornbread on the side
Substitutions
Pizza doughNaan bread or pita
Quick shortcut for instant grilled flatbread pizzas
MozzarellaFontina or provolone
Both melt beautifully with slightly different flavors
Tips & 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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the grill or in a hot skillet for the crispiest results.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful 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.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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.
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