Pizza... on the Grill!

Published online: Nov 17, 2020 Articles, Dining Jessica Hallam
Viewed 2563 time(s)

I’m excited to share with you one of our family favorite summer meals: Grilled Pizza. It requires a little bit of prep, but at the very least – you get to cook it outside on the grill! Cleanup is easy, and you don’t have to heat up the oven.

This recipe makes about six personal-size pizzas. You can use any of your favorite toppings and combinations. My favorite is Philly cheese steak, which is a little olive oil with cooked roast beef, thinly sliced peppers and onions and mozzarella cheese. In the sample, we did my husband's favorite, which is pepperoni and grilled pineapple.

The Dough:

1 ½ c. warm water

1tbsp. instant yeast

4 ¼ c. all-purpose flour

2tbsp. olive oil

2tbsp. sugar

1tbsp. salt


Olive oil for brushing the dough

Any pizza toppings you desire

In a stand mixer with a paddle attachment, combine water, yeast, sugar, oil, salt and 2 ¼ c. of flour. Mix on high speed for two minutes. Add the rest of the flour and slowly combine on low speed. Mix for 3-4 minutes until the dough is smooth and no longer sticking to the sides of the bowl. If needed, add an extra ¼ c. of flour and slowly mix another two minutes. Let the dough rise for 20-30 minutes in a warm place.

While the dough rises, preheat your grill. You want to warm it to about 450 degrees. On my gas grill, that’s high heat; however, yours may be a different setting. Assemble all the toppings onto a sheet tray and place by your grill. Once you place the crust on the grill, you’ll need everything there to work quickly.

Once the dough is doubled in size, punch it down and divide into six to eight sections. Using a rolling pin, roll the dough into thin pizza-size shapes, about 1/8 of an inch. If you prefer crunch crusts, roll them thinner. They do not need to be perfectly round.

Using a fork, poke holes into the dough. Brush the top side of the dough with olive oil. Repeat with all sections of remaining dough.

At the grill, place dough oiled side down. Brush the tops lightly with oil and close the lid. Allow to cook 2-3 minutes until the grill marks are lightly golden brown. Flip the crusts. Add all toppings and close lid for 2-3 minutes more. Then cut and enjoy. Repeat with any remaining crusts.  


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