Grilled Pizza

Making your own pizza can be as easy or as extra as you want it to be. Want to spend the weekend making dough and sauce from scratch? Go for it. Looking for a quick weeknight meal? Grab some store-bought dough, fresh toppings, and make this simple grilled pizza in minutes. The grill gives you that crispy, slightly charred crust that's hard to beat. This recipe keeps it simple, with no special equipment needed. Stay tuned for more pizza recipes to come!

Grilled Pizza

The grill is your best friend when it comes to thin, crispy, charred pizza in minutes.

Serves: 4

Total time: 2.5 hours

Hands-on time: 45 minutes

Pizza Basics

• 1 lb pizza dough (store-bought or homemade)
• 1/4 cup all-purpose flour (for shaping)
• 800 ml (28–32 oz) can crushed tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 basil leaves
• 1 tsp balsamic vinegar
• 1 tsp salt
• 250g fresh mozzarella

Optional Homemade Dough

• 1¾ cup all-purpose flour
• ¾ cup lukewarm water
• ¾ tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil

Toppings: Pesto & Roasted Tomato

• 1 pint cherry tomatoes
• Fresh oregano leaves
• 1 tbsp olive oil
• 1 small bunch arugula
• 1 handful basil
• 1 tbsp toasted pine nuts
• 2 cloves garlic
• Zest and juice of ½ lemon
• 1/3 cup olive oil
• 1 tbsp parmesan cheese
• ½ tsp salt

Toppings: Caramelized Onion, Arugula & Prosciutto

• 1 vidalia onion, thinly sliced
• 1 clove garlic, minced
• ½ tbsp butter
• 1 tbsp olive oil
• 5 slices prosciutto
• 1 handful arugula
• Juice of ½ lemon
• Salt and pepper

Instructions

1. If making homemade dough: Dissolve yeast and sugar in lukewarm water. Let sit 10–15 minutes. Mix with flour, salt, and olive oil to form dough. Knead until smooth (4–5 minutes). Let rise in a lightly oiled bowl, covered, until doubled in size (1.5–2 hours).
2. Make tomato sauce: Combine crushed tomatoes, olive oil, garlic, basil, salt, and balsamic. Blend or crush by hand. Let sit for at least 1 hour.
3. Prep grill: Heat grill to high. Scrub grates and oil well. Prep all toppings before grilling.
4. Shape & grill dough: Divide dough into 4–6 pieces. Stretch into thin rounds. Brush one side with oil. Place oil-side down on grill and cook 1–2 mins until bubbly. Flip, then add toppings. Close lid and grill 3–4 mins until cheese is melted.
5. Pesto pizza: Grill cherry tomatoes tossed in olive oil, salt, and oregano for 20 mins. Make pesto: blend garlic, pine nuts, lemon, parmesan, and olive oil, then add arugula and basil. Use as sauce or drizzle over finished pizza.
6. Onion & prosciutto pizza: Cook onions and garlic in butter and olive oil for ~15 mins until caramelized. Top pizza with tomato sauce, cheese, onions, and prosciutto. After grilling, finish with arugula tossed in lemon juice, olive oil, and salt.

Recipe Notes

For vibrant green pesto, blend basil last and add some parsley or spinach to keep the colour bright.