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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Grilled Pizza Cooking View


Not too long ago I did a tutorial on my favorite homemade pizza dough.  Baked on a pizza stone, I honestly didn’t think homemade pizza could get better.  I was wrong.  It turns out that cooking pizza on the grill takes it to a whole new level.  I’m sorry I didn’t try it sooner, but I don’t think anyone could blame me after hearing all the horror stories that often accompany grilled pizza attempts.  Cracked pizza stones, dough and toppings sinking through the grates and onto the coals, or having a completely cooked pizza that gets dropped on the ground or falls apart during transfer.  It’s understandable to be intimidated but I’m here to tell you, it’s time to get over those fears because this meal is too good to miss.

My issue of Summer Entertaining from Cook’s Illustrated arrived last month and as soon as I saw that they had a recipe for grilled pizza, I was pumped.  Problem solved, no more fears, Cook’s Illustrated never fails me.  When I got into the kitchen after a long work day and was ready to make dinner, I realized that they called for an entirely different dough recipe than my standard – the one I had thawed in the fridge ready and waiting.  It irked me a little because I don’t want to have to make a different dough just for grilling.  I want to use the staple dough that I keep in the freezer at all times.  So, I decided to wing it.  Essentially all I took from the magazine was a general method, but that is really all I needed to make this meal a success.  You can read the recipe for all the guidelines but the main strategies I took away from this was:
1. Oil the grill grates well,
2. Make individual pizzas.  They transfer more easily and are sturdier in general.
3. Cook the dough rounds alone prior to flipping and adding the toppings.  This provides the structural integrity to allow the pizzas to finish cooking with the toppings in place.

There is really not much to it besides that.  I have written the recipe with the toppings that I used, but feel free to use whatever toppings you prefer.  If you decide to go the route of lots of veggies as I did, I recommend salting them to extract some of the excess liquid.  I don’t think it’s absolutely necessary if you are crunched for time, but I think it helps prevent a soggy end result as some veggies (especially the ones I used) can hold a lot of water.  Happy summer everyone!

Grilled Pizza
Yield: 4 servings

Ingredients

Thinly sliced zucchini and yellow squash
Thinly sliced cherry tomatoes
Kosher salt
½ batch homemade pizza dough, at room temperature*
Olive oil
Thinly sliced red onion
Fresh basil, minced
Freshly grated Parmesan cheese
Crumbled feta cheese
Freshly ground black pepper

Cooking View

Directions

  • Heat a grill to medium-high heat.   Place the slices zucchini, yellow squash and tomatoes in a colander set over the sink or a large bowl.  Toss with ¾ teaspoon kosher salt.  Let sit 20-30 minutes to drain excess liquid.

  • Meanwhile, transfer the pizza dough to a lightly floured work surface.  Divide the dough into four equal portions.  Let rest 10 minutes.  Meanwhile, shape each piece of dough into a flattened round, about 6-7 inches in diameter.  When the coals are heated, generously oil the grates (I use a wad of paper towels dipped in olive oil, and hold it with tongs).  Carefully place the shaped dough rounds onto the grill and cover.  Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 3-4 minutes.  Carefully remove the partly cooked dough rounds from the grill for topping.

  • Transfer the dough rounds to a work surface so that the cooked side is facing up (this is the side that will hold your toppings).  Top evenly with sliced zucchini, yellow squash, tomatoes, and red onion.  Sprinkle with minced basil, freshly grated Parmesan and crumbled feta.  Season with pepper, to taste.  Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 4-6 minutes.  Remove from the grill.  Serve warm.

  • *This is a recipe where sturdy pizza dough is a must, so I don’t think the store-bought kind from a can would suffice.  I do think something like Trader Joe’s would work, though I have not tried it myself.

Source

  • http://justmydelicious.blogspot.com/ Paula

    I love such pizza`s topping :)

  • Nickie

    I love grilled pizza! And yes, Trader Joe’s dough works wonderfully! That was always my go to dough until I met your Basic Pizza Dough, Annie. Thanks!

  • Kathryn

    Haha so funny I just grilled pizza for the first time last night. I did use Trader Joe’s whole wheat pizza dough since I didn’t have time the night before to make some and it worked great. I was scared to grill the pizza directly on the grill so I put the pizza on a grill pan – but maybe I’ll try directly on the grates if it worked for you. Since we only have a gas grill we put some wood chips in foil and put them in the grill for a more authentic taste.

  • http://joyinmykitchen.blogspot.com SnoWhite

    I just gave grilled pizza a try a few weeks ago and it.is.amazing!!! I didn’t know pizza could taste this good. Thanks for the topping ideas :)

  • http://trainingtable.blogspot.com/ 12th Man

    Everyone needs to try grilled pizza and pan-fried pizza at least once … gives you a whole new appreciation for the genre. Cheers!

  • http://www.itsybitsybrianna.blogspot.com Brianna

    I have recently re-discovered that I LOVE homemade pizzas.
    Im not too fond of Pizza ingeneral, especially ones from restaraunts, or Pizza Chains.
    I like having the control of how much sauce, cheese, toppings, etc.
    and I LOVE creating my own new combinations!

    LOVE making my OWN pizza:)

    xoxo
    bB

  • http://www.jasonandshawnda.com/foodiebride/ Shawnda

    #2 (individual pizza) really is the key. I curse myself (and sometimes out loud!) every time I try to do it any other way.

    And those toppings look awesome!

  • http://foodforscot.blogspot.com/ Shanon

    Annie! I just posted about grilled pizzas today too! Crazy! They are so amazing, but I agree with your tips (important to avoid a total mess).

  • Shannon

    We LOVE grilled pizza! I like all the veggies you used this one…I’ll have to try it out! This Bobby Flay recipe is a favorite of ours if you’re looking for other flavor combos –

    http://www.foodnetwork.com/recipes/bobby-flay/grilled-pizza-with-hot-sausage-grilled-peppers-and-onions-and-oregano-ricotta-recipe/index.html

  • http://theobsessivechef.blogspot.com StephenC

    Thanks for a wonderful idea. I don’t grill anymore, but I think I could use my stovetop grill pan. What do you think?

  • Annie

    Honestly I wouldn’t bother and would just bake it in the oven. I think the authentic grilled taste is what makes it so great, but with a grill pan you really just get grill marks and that’s all.

  • http://cookingwithkait.com Cooking with Kait

    Isn’t it amazing how good grilled pizza is? Love your toppings!

  • http://blessusolord.blogspot.com/ Barbara

    We love grilled pizza too. Margarita is my favorite — all those flavors taste so good with smoking tones added. I find our grill is too hot, even on low, and usually burns the crust before all the toppings are ready, so I use a metal pan specially made for grills — with holes in it.

  • kitty

    how funny — i was just coming to your blog to tell you how much i enjoyed your pizza dough recipe! i doubled it, then had friends over and we made four individual-sized pizzas for the grill!

  • Cait

    We’ve been obsessed with grilling pizza since summer started! We have a pretty large charcoal Weber, which gets really hot- if you know your grill gets super hot, don’t bother covering it to cook. As long as your grill is seasoned and you put a little oil on the dough you will not have a problem with sticking. Oh, and we have been very disappointed with Trader Joe’s premade dough- it is tough and tastes off when grilled. Whole Foods has a very good premade dough but our location doesn’t have wheat dough. Homemade dough is the best! I’m going to try Jim Lahey’s no-knead pizza dough this weekend.

  • http://dontburnthegarlic.wordpress.com Don’t Burn the Garlic!

    Looks great. I’ve been making grilled flatbread recently, so next in the cue is grilled pizza. Thx for sharing!

  • http://www.j3nn.net Jenn (Jenn’s Menu and Lifestyle Blog)

    That looks fabuloussssssssss! I have been wanting to try grilled pizza for a long time now, YUM!

    Jenn

  • http://warmvanillasugar.wordpress.com Warm Vanilla Sugar

    I’m so glad you posted this. I LOVE grilled pizza. This looks awesome.

  • http://bettycrapper.blogspot.com/ M @ Betty Crapper

    Do you have to rinse and dry the salted vegetables once they’ve drained?

  • Annie

    I agree, homemade dough is always the best way to go. I only mentioned Trader Joe’s because if I hadn’t, inevitably I would have had questions “Can I use refrigerated dough?”

  • Annie

    I just kind of shake off the excess water. I leave the salt, and then don’t really add any additional salt to the pizza.

  • Andrea

    Just found your website via a suggestion made by someone on ask metafilter. Love, love, love your website! The recipes are of things I’d actually eat and the photos are outstanding.

  • http://www.nibblemethis.com Chris

    I can’t eat pizza out of the oven anymore, it has to come off of our Big Green Egg. I’ve seen pictures of broken pizza stones but the people that I know who had this happen did not preheat the pizza stone before putting it on the hot grill.

    Spectacular looking pizza! I bet you loved it.

  • Macaire

    I gave this a try for lunch today with a girlfriend and we LOVED it. I never would have had the guts to try and make grilled pizza without your help, Annie! :) I used Trader Joe’s whole wheat dough and we were very pleased with it (I rolled it very thin but used your timing suggestion so scorched the first batch, but the second try was perfect). The fresh basil really made it shine! Now that I have a little confidence, I’ll try making your dough recipe next time.

  • http://www.crumblycookie.net Bridget

    I’m pretty sure I’m going to try grilling pizza this weekend. I grill pita (which I make using my pizza dough recipe) all the time, and it seems like pretty much the same method, except with toppings added after it’s flipped. The only thing is, and maybe this is related to what Cait said about her Weber getting really hot, but 4 minutes per side would pretty much give me charcoal, not pizza. I usually cook my pita rounds for only 1-2 minutes per side. Maybe I’ll have to let the coals burn down a bit more for pizza so that the cheese has time to melt before the crust burns.

    By the way, if you haven’t tried cooking pita dough on the grill, oh my god, you’re in for a treat.

  • Mara

    Thanks for the recipe. This was fabulous (as usual)!

  • http://www.thecreativepot.net Marisa

    Been seeing grilled pizzas all over the internet – I am just waiting for summer to try this out! Thanks for the tips, they’ll come in handy.

  • Bettina

    Looking forward to trying the grilled pizza out! Will let you all know how it goes.

  • http://www.moodfoodblog.com joudie’s Mood Food

    What a clever idea. I LOVE IT!

  • Kristin

    Tried this a couple of weeks ago – grilled pizza is officially amazing!

  • http://www.frugalfoodiefamily.com Kelly Hartman

    Wow! That pizza looks incredible and I can’t wait to make it once we start eating dinner outside!

  • http://www.thenewlywedchefs.com The Newlywed Chefs

    Ohhh how we long for a Weber…

  • Angie

    This was so good. My husband was super impressed! The dough is so good and keeping it in the freezer until we were ready to make it was a great idea. I love this and we will definitely be using this general recipe and playing with toppings for future pizza nights!

  • Isabel

    Annie I’m having a graduation party for my daughter this weekend and even though I have grilled pizzas before we have always cooked them and ate them right away but this time I was thinking of precooking the dough since I will be hosting this backyard Bar-B-Q for 10 very hungry girls plus 5 adults I don’t want to make them wait to long before they can eat. What do you recommend?

  • Annie

    I don’t think pre-cooking the dough would be such a great idea. But with most barbecues, the atmosphere is laid back anyway. I would just have plenty of other snacks available so people can snack while you grill the actual pizzas. It wouldn’t take more than 3 cycles of grilling (and less if you have a large grill) to have them all finished.

  • http://www.extravagonzofoods.com Pam

    I have never even considered making pizza on a grill, though we love pizza and we do grill other meals very often. This sounds simple and looks like it will taste super. Thanks!

  • http://sidestitches.blogspot.com Side Stitches

    Annie, I agree. Your pizza crust is perfect! I’ve been looking for this crust for 2 years now and thanks to you, I’ve finally landed on one that I love. I make pizza about once a week, so this recipe will get a lot of use. We also made grilled pizzas for the 4th and everyone LOVED your crust. Thanks for your brilliant recipes and lovely pictures. Yum! Have you had any luck substituting any of the bread flour for whole wheat?

  • Annie

    I haven’t tried because I am happy with the crust as it is, but I believe a reader has had some success with it. You might want to read through the comments on the actual pizza crust post to find details about that.

  • Megan

    I made the grilled pizzas tonight with my kids. They were delicious AND the kids had a blast rolling out the dough and adding their toppings. So Easy, Fun & the kids ate without complaint! Thanks Annie!!!!

  • Renae King

    Love grilled pizza! My favorite topping is fresh avocado, goat cheese and onions. I first roast a whole garlic then squish it over the cooked side of the crust then lay on the toppings.

  • Jocelyn

    Not to mention, cooking outside sure beats the summer heat. Especially in a tiny apartment. Even cooking on the stove makes the place wicked hot!

  • Ashley

    I made these grilled pizzas tonight and they were fabulous! I used the exact veggies you listed in the recipe and I thought all of the flavors together were great! I also really enjoyed the “grill flavor” on the dough – I don’t think I have ever had grilled pizza prior to making this recipe. I did use store bought dough from EarthFare, but it is the type of dough that is made daily that you buy fresh (not from a can etc.). I felt it was sturdy enough to hold all the toppings – my only takeaway for next time is to roll my dough out thinner, as I made my pizza rounds too thick and they ended up being very puffy and doughy.

  • Mindy

    Just made the grilled pizza – OH MY GOODNESS! So incredibly good! We put some pizza sauce on it that we bought yesterday at the Farmer’s Market made locally, some pepperoni (our fav) and then some veggies & herbs from the garden – green peppers, cherry tomatoes, green onions, oregano, basil plus mushrooms & mozzarella. Amazing! We will be making pizzas on the grill over & over. Can’t wait to try different combos. Thanks SO much for explaining the process so well.

  • Guest

    Really want to pin this so I can make it sometime soon, but it will not let me! Boo! Sounds yummy!

  • disqus_6O5KPibRBP

    Made this for supper tonight, along with the SUPERB blackberry pie bars you recently posted. The family and I absolutely loved it! I had never grilled pizza before, but this turned out so great I will most definetly be making it again. Thank you for such a great recipe!