Let me start out by saying,  this. pizza. was. ah-maaaaz-ing!!  And you really must try it!!  Whew!  Now that I’ve got that off of my chest, let’s talk grilled pizza.  I had been wanting to try grilling a pizza for a while.  In fact, I was planning on trying it while we were on vacation at the cabin.  I had made up a batch of dough ahead of time and then left it behind…. so no pizza at the cabin.

When we got back from the cabin, I still had the dough in the freezer, so a couple of weeks ago I decided to finally give the pizza a try.  I had never tried this before, so I was a little bit nervous about throwing a piece of raw dough on the grill.  So I recruited Steve to help me out and the two of us ended up strategizing on exactly how we were going to transfer the dough to the grill and then how we were going to flip it over.

After I rolled out the dough, I put it on a pizza peel that I oiled generously and then I brushed olive oil on the top side of the dough as well.  Then together, we took the pizza peel to the grill and flipped it upside down so that the dough fell onto the grill.  We were grilling it over charcoal and it was really hot, so it only took a couple of minutes for the crust to start to char.  Once it was starting to char, we took a large spatula and a pair of tongs and flipped it over, back onto the pizza peel.  Then I put the toppings on the pizza and we slid it back onto the grill.  The second side took a few minutes longer than the first side, but still went pretty quickly, maybe five minutes.

I know this may sound like a lot of work, but it really wasn’t as hard as it sounds and it was sooo worth it!  It tasted so amazing!  The crust was so incredibly crispy and it was a little smoky.  It tastes completely different from a pizza you cook in the oven.  I kept the toppings to a minimum and I really would really recommend that, because the more toppings you have, the longer it will take for the cheese to melt and the more chance you have of burning the crust.


Grilled Margherita Pizza

  • 1 lb ball of your favorite pizza dough
  • olive oil
  • marinara sauce
  • 8 oz fresh mozzerella cheese
  • fresh basil, chopped

Preheat grill to medium high heat.  Roll dough out and place on a pizza peel or the back of a cookie sheet that has been generously oiled with the olive oil.  Brush the top of the crust with olive oil.

Thinly slice the mozzerella and heat up the marinara sauce.

Once the grill is hot, flip the crust off of the pizza peel or cookie sheet onto the grill.  Cook for about 2 – 3 minutes until the crust is starting to char.  Watch it very carefully, it goes quickly.

With a large spatula and if possible, another person with tongs or another spatula, flip pizza back onto peel or cookie sheet so that the cooked side is up.

Spread a thin layer of marinara sauce onto the crust and top with the cheese.  With your spatula, carefully slide pizza back onto the grill.  Close the lid and cook until the cheese is melted and the other side of the crust is starting to char, about 5 minutes.  Once again, check often, you don’t want it to burn!

Remove from grill and top with the chopped basil.  Serve immediately.


Shared at these great blogs:

Chef in Training

Mandy’s Recipe Box

Recipes for My Boys

Miz Helen’s Country Cottage

The Country Cook

Gooseberry Patch

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