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Pizza on the Grill

Pizza on the grill is a fantastic way to make pizza at home! The heat of a hot grill is a perfect match for a professional pizza oven. This grilled pizza recipe makes the dough from scratch and flavors it with garlic and basil. Use your favorite variety of toppings and shredded cheese, but it's best not to overload the pizza.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Course lunch/dinner
Cuisine Italian
Servings 16 people
Calories 2782.4 kcal

Equipment

  • 1 Large Mixing Bowl For dough preparation and rising
  • 1 Damp Cloth For covering dough during rising
  • 1 Microwave-Safe Bowl For preparing the garlic oil
  • 1 Outdoor Grill Essential for cooking the pizza
  • 2 Spatulas For safely handling and turning the dough on the grill

Ingredients
  

Main

  • 1 cup warm water 110 degrees F/45 degrees C
  • 1 .25 ounce package active dry yeast
  • 1 pinch white sugar
  • 3 ⅓ cups all-purpose flour
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh basil
  • ½ cup olive oil
  • 1 teaspoon minced garlic
  • ¼ cup tomato sauce divided
  • 1 cup chopped tomatoes divided
  • ¼ cup sliced black olives divided
  • ¼ cup roasted red peppers drained and chopped, divided
  • 2 cups shredded mozzarella cheese divided
  • 4 tablespoons chopped fresh basil divided

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Dotdash Meredith Food Studios
  • Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl. Dotdash Meredith Food Studios
  • Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Dotdash Meredith Food Studios
  • Place dough in a well-oiled bowl and cover with a damp cloth. Dotdash Meredith Food Studios
  • Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Dotdash Meredith Food Studios
  • Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave. Dotdash Meredith Food Studios
  • Preheat an outdoor grill for high heat; brush the grate with garlic oil.
  • Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. Dotdash Meredith Food Studios
  • Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas. Dotdash Meredith Food Studios
  • Working quickly, brush garlic oil over crust. Dotdash Meredith Food Studios
  • Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil. Dotdash Meredith Food Studios
  • Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough. Dotdash Meredith Food Studios
  • Serve hot and enjoy! Credit: Allrecipes

Notes

For optimal dough texture, ensure sufficient kneading (8 minutes is a good starting point) and allow both rises to complete fully; a longer, cold fermentation (24-48 hours in the fridge) would significantly enhance flavor depth. When grilling, heat control is paramount. Achieve a high, even heat across the grates for a quick, crisp crust, akin to a wood-fired oven. Brush the grill grates thoroughly with the garlic oil to prevent sticking and add flavor. Avoid overloading toppings, as this can make the pizza soggy and difficult to manage. Pre-cook any dense vegetables like mushrooms or onions before adding them to prevent raw spots. The garlic oil infused crust offers a wonderful aroma and barrier against the grill, contributing significantly to the overall taste and preventing dryness.