Recipes Main Dishes Pizza Recipes Pizza on the Grill 4.8 (444) 350 Reviews 47 Photos 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. Learn the tricks for making and grilling pizza from scratch with this recipe. Feel free to use your favorite toppings, but keep in mind not to overload the pizza. By Allrecipes Member Updated on April 5, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 47 47 47 47 Prep Time: 45 mins Cook Time: 15 mins Additional Time: 2 hrs Total Time: 3 hrs Servings: 16 Yield: 2 pizzas Jump to Nutrition Facts Jump to recipe No pizza oven? No problem! Make your homemade pizza on the grill for that classic smoky, wood fired oven flavor. And even if you have a pizza oven, you might prefer the grill from time to time. How to Make Pizza on the Grill You'll find a detailed ingredient list and step-by-step instructions in the grilled pizza recipe below, but let's go over the basics: Grilled Pizza Toppings This grilled pizza is topped with tomato sauce, tomatoes, black olives, roasted red peppers, mozzarella cheese, and fresh basil. Of course, you can use whatever toppings you like! How to Grill Pizza Here’s a brief overview of what you can expect when you make homemade pizza on the grill: Make the dough. Make the garlic oil, then brush it onto the grill grates. Shape the dough and place it on the hot grill. Flip the crust and brush with oil. Top the pizza however you like, close the lid, and cook until the cheese melts. What to Serve With Grilled Pizza Pair this grilled pizza with a side salad, such as Classic Restaurant Caesar Salad. If you want to put the hot grill to more use, try Grilled Garlic Bread or Grilled Romaine. Allrecipes Community Tips and Praise “Great recipe,” raves John Marks. “I love grilled pizzas. If done correctly, the crust comes out perfectly and it has that unique grilled taste.” “The dough rose well and was easy to work with,” according to Mr. D. “I added my own toppings: Canadian bacon, avocados, artichokes, black olives. It was wonderful!!” “The garlic folded into the dough really made it stand out, and I could have just eaten crust all night,” according to LazyFoodieGirl. “We ended up grilling a few empty ones and cutting them into breadsticks to dip into extra marinara sauce.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Pizza Dough: 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 Garlic Oil: ½ cup olive oil 1 teaspoon minced garlic Pizza Toppings: 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 Directions 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 Dotdash Meredith Food Studios I Made It Print 509 home cooks made it! Nutrition Facts (per serving) 212 Calories 11g Fat 22g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 212 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 11mg 4% Sodium 399mg 17% Total Carbohydrate 22g 8% Dietary Fiber 1g 4% Total Sugars 1g Protein 6g 12% Vitamin C 3mg 3% Calcium 82mg 6% Iron 2mg 9% Potassium 95mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.