Grilled Pizza

Name: Grilled Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: Pizza Dough: frozen, or homemade; Flour or cornmeal; [Organic Valley® Shredded Italian Blend Cheese]; Pizza sauce; pepperoni; Oil with a high smoke point for oiling the grill grates (such as canola, sunflower, or peanut)

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Grilled pizza pieces with a bite taken out of it.

Skip the oven! Grilling pizza is easier than you think. Gather those ingredients (Organic Valley^® cheese, please!) and follow this simple recipe for an easy customizable family dinner.

20 min Prep10 min Cook30 min Total

20 min Prep•10 min Cook•30 min Total

8 Servings

20 min Prep10 min Cook30 min Total

20 min Prep•10 min Cook•30 min Total

8 Servings

Skip the oven! Grilling pizza is easier than you think. Gather those ingredients (Organic Valley^® cheese, please!) and follow this simple recipe for an easy customizable family dinner.

Cooking Mode

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Ingredients

Pizza Dough: frozen, or homemade
Flour or cornmeal
Pizza sauce
pepperoni
Oil with a high smoke point for oiling the grill grates (such as canola, sunflower, or peanut)

Directions

Thaw store-bought frozen pizza dough, or make your own. If you choose to make your own dough, we like King Arthur Flour's recipe for Fastest Homemade Pizza.
While your dough is resting, preheat the grill until it's at least 550 F with the lid shut. Although you want it really hot, you don't want direct flames hitting your pizza.
Roll, press, or stretch the dough out to the diameter your pizza dough recipe calls for. (Tip: Smaller diameters are easier to work with on the grill.) Place onto a cookie sheet or pizza peel that has been sprinkled with plenty of flour or cornmeal.
Brush the grill grates with oil that has a high smoke point. (Do not use olive oil for this.)
Slide the crust onto the grill. Cover and grill one side, checking it frequently, for about 5 minutes or until the crust is brown on the bottom.
Flip the crust onto your cookie sheet or pizza peel and put your toppings on. (Tip: Avoid the temptation to overload your pizza or the toppings may not get heated through, or the crust could become soggy. This is a recipe where simplicity is king.)
Return pizza to the grill, cover, and cook for about 5 minutes or until cheese starts to bubble and the toppings look done. Don't open the gill too often—you need the grill to keep that oven-like heat inside.
Remove from the grill and allow to cool slightly before cutting. Enjoy!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Thaw store-bought frozen pizza dough, or make your own. If you choose to make your own dough, we like King Arthur Flour's recipe for Fastest Homemade Pizza.
While your dough is resting, preheat the grill until it's at least 550 F with the lid shut. Although you want it really hot, you don't want direct flames hitting your pizza.
Roll, press, or stretch the dough out to the diameter your pizza dough recipe calls for. (Tip: Smaller diameters are easier to work with on the grill.) Place onto a cookie sheet or pizza peel that has been sprinkled with plenty of flour or cornmeal.
Brush the grill grates with oil that has a high smoke point. (Do not use olive oil for this.)
Slide the crust onto the grill. Cover and grill one side, checking it frequently, for about 5 minutes or until the crust is brown on the bottom.
Flip the crust onto your cookie sheet or pizza peel and put your toppings on. (Tip: Avoid the temptation to overload your pizza or the toppings may not get heated through, or the crust could become soggy. This is a recipe where simplicity is king.)
Return pizza to the grill, cover, and cook for about 5 minutes or until cheese starts to bubble and the toppings look done. Don't open the gill too often—you need the grill to keep that oven-like heat inside.
Remove from the grill and allow to cool slightly before cutting. Enjoy!