Grilled Pizza
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
Prevent your screen from going dark as you follow along.
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!
Other Recipes By Organic Valley
Carousel. Use the Previous and Next buttons below to move between slides.
1 / –
Similar Recipes
Carousel. Use the Previous and Next buttons below to move between slides.
1 / –