Grilled pizza!!! The perfect summertime cookout meal!
My best friend taught me how to make grilled pizza and it is a hit at our house and for anyone we make it for! I have had several recipe requests since I posted a time-lapse video on my instagram.
So here goes:
First you will need to either make your own pizza dough or purchase some from a local pizza restaurant. We get ours from Upper Crust, a local restaurant. You can use this recipe from Bobby Flay to make your own dough.
If you purchase the dough then you will need to let it sit out and rise. Make sure you get it a couple hours before using it so it has time to rise.
Here are a few important tips I have learned to make this much easier since the grilling process is pretty quick.
- Make sure you have a tray with all the ingredients needed right next to your grill.
- Make sure you have one pizza pan for the raw dough and then another for the finished pizza. We like to have one person inside rolling out the next dough and one grilling the current pizza. It just makes it easier to have two pans.
- You will need a basting brush (we use a silicone basting brush) to brush on the olive oil/garlic salt mixture.
- You will need a very large metal spatula or something similar to flip the crust and to get it off the grill.
- Pizza slicer
- Rolling Pin– A heavy one is even better to get that perfect thin crust. We use a marble one.
We usually make 4 pizzas since they are thin crust so I will give you the main ingredients for 4 pizzas but you will have to decide what toppings you want to use.
Here are the Ingredients you will need to make four pizzas:
- 4 pizza dough balls
- 2 cans of pizza sauce (we prefer Muir Glen organic pizza sauce)
- Organic olive oil
- Organic garlic sea salt (we prefer simply balanced from Target)
- 3-4 bags of shredded mozzarella cheese (depends on how much cheese you use) or whatever flavor of shredded cheese you prefer. Sometimes we sprinkle feta on the pizza too!
The list of toppings are endless but here are the toppings we usually use. We usually do two pepperoni pizzas for the kids (we like Applegate natural large pepperoni slices) and two pizzas with the toppings Josh & I love! We usually put pepperoni, italian sausage, roasted garlic (from the Whole Foods olive bar section), bell peppers or hot deli sliced peppers, thinly sliced Roma tomatoes, onions (on my side only). You can even make a sweet pizza like a dessert. I haven’t done that yet but I will be giving it a try!
Here is my tray of ingredients that I carry out and have next to the grill.
Now you are ready to start your pizza!
First you will mix the olive oil and the garlic salt in a small bowl. You will put about 3/4 cup of olive oil and 1-1.5 tablespoons of garlic salt (remember this all depends on how many pizzas you are making) and then whisk them together and set aside.
Here are the directions for prepping the dough for the grilling process:
Step 1: Roll the dough out to make a thin pizza. You will need to sprinkle some flour on your rolling surface and some on the dough itself before rolling it out with a rolling pin. Don’t handle the dough too much as it will make it tough. Don’t leave the dough too thick or it won’t get crispy. You also shouldn’t see holes in the dough as a result of being too thin. This may take some trial and error… you can watch my video to get a better idea of thickness.
Here are the directions for the grilling process:
- Put your grill on the medium setting and let it heat up.
- Place your pizza dough directly onto the grill. Your dough will start to bubble. This is completely normal. You will need to pop the bubbles as they occur. This is how you know that the pizza is grilling on the other side.
- Next take your basting brush and mix the olive oil/garlic concoction up. Scoop it up with your brush and proceed to brush it all over your pizza. Make sure you get it all over the dough. You also want to make sure you’re getting spices with the brush… it’s easy to only get olive oil with no spice.
- Next take you giant spatula and flip the pizza over. **Be careful as the olive oil may make the flames go a bit crazy when flipping*** If you do have a flame issue then just turn the heat down a bit.
This is what the bubbling process looks like. You will want to pop the bubbles as they appear.
This is the other side after flipping the pizza over. This is the side you will put your sauce and toppings on.
***Now this is where you work rather quickly***
- Take a large spoon and spread the pizza sauce all over the pizza. Be careful that you don’t add too much sauce as it will make it runny and you will lose all your toppings when trying to eat the hot pizza. All you really need is enough to cover the entire pizza. Go thin with the sauce… otherwise the pizza won’t get crispy.
- Sprinkle some of the cheese on top of the pizza sauce.
- Add the pepperoni or Canadian bacon or any meat you are using.
- Next add any peppers, onions, garlic, olives or whatever toppings you are using.
- Now you will sprinkle your cheese all over the toppings. This is really up to you on however much you want to use.
Add a thin layer of pizza sauce and get ready to put your toppings on.
***This next step is very important***
- Turn your burner on your grill on high on one side only. For example we have a 3 burner grill so we turn the left burner on high and the middle and right side on low and then move your pizza to the low temp side and close the top. This is how you get all the cheese melted without burning your pizza.
- Once all your cheese is melted then it is time to take the pizza off and transfer it to a pizza pan and enjoy!
Here are a couple of pizzas we made. Soooooo good!
Here is the time-lapse video I shared on instagram:
I hope this recipe is one that your family will love as much as we do! This is by far my favorite way to have pizza! If you have any questions please feel free to either direct message me on instagram @secretsofashopaholickristi or drop a comment below!
P.S.- to change the pizza up a bit our friends make a chicken pizza and they use pesto as the sauce instead of pizza sauce! The variations are endless and all up to your taste!