Oh. My. Goodness. This pizza surpassed my expectations! I had no idea that grilling a pizza would make it taste so gourmet! It definitely had a flavor similar to that of pizza cooked in a brick oven. This recipe was totally an experiment. We weren’t sure if the dough would sag between the grill grates, or if it would stick to them and make a mess, or if the dough would get soggy. There were a lot of unknowns, but thankfully the pizza turned out SO AMAZING!
I was also pretty surprised at how simple and quick it was to make. In terms of time and effort, it’s really not much different than cooking a pizza in the oven. There is only one tricky part, and that’s getting your dough onto the grill. Most of us don’t have a fancy pizza peel that allows the dough to just slide right off onto the grill. So you will probably want to find a rimless cookie sheet or pizza stone (with plenty of flour on it) so the dough will come off easily onto the grill. Once it starts to cook, it’s easy to pull it off the grill, it’s just getting it on there without tearing the dough that can be tricky!
I loved this simple pizza with fresh mozzarella, basil, and tomatoes. It tasted so fresh and reminded me of the margherita pizzas I ate in Italy! But you could get creative and use your own favorite toppings!
- Pizza dough (fresh dough, either homemade or store bought, is best. Canned dough will work, but it's more likely to tear and just is not as tasty, in my opinion)
- Flour for dusting
- 1/4 cup olive oil
- 1/2 to 1 cup of pizza sauce
- 8 oz fresh mozzarella, sliced
- 2 roma tomatoes, sliced
- small bunch of fresh basil leaves
- Preheat grill to medium high heat.
- Lightly flour a rimless baking sheet or pizza stone. Roll out pizza dough on top.
- Brush half of the olive oil onto the dough. Flip over so that the oiled side is down, and then brush the other side with remaining oil. At this point, make sure the dough can slide somewhat easily on the surface so that it will slide off onto the grill. Add more flour if necessary.
- Slide the dough off of the floured baking sheet onto the grill. Don't worry if it doesn't keep its perfect circular shape, it'll still taste good! Close grill lid and let cook for about 6-8 minutes. The bottom should be golden brown with nice grill marks, and the top will be bubbling.
- Using a large spatula and/or tongs, flip the pizza over onto the baking sheet or stone. The grilled side should be up. Top the pizza with sauce, cheese, and toppings of choice.
- Slide pizza off of the baking sheet back onto the grill. Close lid and continue cooking for about another 6-8 minutes, or until cheese has melted.
If you'd like, once your pizza is done, you can pop it in the oven on the broil setting for just a minute to get the cheese a little browned.
Feel free to use whatever toppings you like, just don't overload it or the pizza might get soggy.