Wednesday, June 29, 2011

Grilled Pizza Recipe and Instructions

Love to BBQ but looking for something fun and new to do? How about BBQ Pizza?! :)

This was so fun to do, and I can hardly wait to have a backyard party and grill some more pizzas with friends sometime. Fun and tasted great (which should come as no surprise seeings how its always fun and delicious to grill).

I researched out a bunch of recipes and tips before trying it out and have now narrowed down the essentials here for you. :)

Here are some pictures of our pizzas on the grill.

Mmmm--just look at all that melty cheese. :) This particular pizza had bruschetta topping, grilled orange peppers, grilled onions, zucchini, fresh tomatoes, fresh basil, and cubes of mozzarella cheese.

Happy grilling! :)

Dough (or use any prepared pizza dough)
1 1/4 c. warm water
2 packages dry yeast
1 Tbsp. honey
3 Tbsp. good olive oil
4 c. all-purpose flour, plus extra for kneading
2 tsp. salt

Possible toppings
red onion, thinly sliced
mozzarella, grated or cubed
Parmesan cheese
red or yellow bell pepper, cored, seeded, and sliced
regular or plum tomatoes, sliced
fresh basil leaves, cleaned and dried
garlic cloves, roasted
Crushed red pepper flakes
Bruschetta topping
Pizza sauce (in moderation)
Meat such as pepperoni, prosciutto, sausages, cooked and sliced

1. Add the flour, yeast, salt and olive oil, mix well with a wire whisk. Make a well in the middle and pour in the water. Knead for 5 minutes. You want the dough to be slightly sticky. Add a little olive oil to a bowl and place dough inside. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.
2. Sprinkle a little flour on a flat surface and place the dough on the flour. Can refrigerate for up to 4 hours at this point (if the dough has been chilled, take it out and allow it to come to room temperature, about 30 minutes, before proceeding).
3. Meanwhile, prepare toppings.
4. Divide the dough into 6 portions. Working one at a time, stretch each portion out to the desired thickness. Place onto a piece of parchment or wax paper or on a baking sheet sprinkled with cornmeal and brush the dough with olive oil.
5. Place pizza oil side down onto a very hot, very clean grill and allow to sit till the dough starts to bubble. Use tongs and peek under the dough to make sure you don't burn the bottom.
6. Brush the top of the pizza with more olive oil and flip with your tongs. Top the pizzas with any toppings you wish, grill on medium heat, with the lid down, for about 5 minutes. Cut and serve.

1. Preheat your grill.
2. A clean grate is essential for success.
3. Pizza peels are also the best way to remove the pizza from the grill, but if the pizzas are kept fairly small then a few spatulas will also work.
4. Go easy on the cheese or you’ll make a disaster. I have found that cubes of cheese work better than shredded cheese.

Click here to print this recipe.

Here's where we are linking up. :)


  1. Hi! mouth is watering! I am a new follower!I would love it if you stopped by blog, take a look around and if you like what you see, follow me back! Thanks!
    Have a great holiday!

  2. Theres nothing better than making your own pizza bases, they taste so much better. Yum!


It is always fun to hear from our readers. Thanks for stopping by!

Note: Only a member of this blog may post a comment.