Grilled pizza pieces with a bite taken out of it.
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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.

6-8 servings
Pizza Dough: frozen, or homemade
Flour or cornmeal
Organic Valley Italian Blend Thick-Cut Shredded Cheese
Tomato Paste
Pizza sauce
Tomato Paste
Organic Valley Pepperoni Slices
A glass bottle of olive oil.
Oil with a high smoke point for oiling the grill grates (such as canola, sunflower, or peanut)
A glass bottle of olive oil.


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 degrees Fahrenheit 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 five 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 five 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!
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