I could seriously eat pizza for breakfast, lunch, or dinner. When I discovered the art of Grilled Pizza, I couldn’t believe it! Pizza on the BBQ...how could it be true?!
Well, thankfully, it is true, and you can load up your dough with any toppings you like! We made a classic pepperoni and cheese pizza, but the sky’s the limit for a smoky pizza like you’ve never had before! Try this easy trick out once, and you’ll be grilling pizza the rest of the summer!
- Premade or homemade pizza dough
- 1 large tomato, cut into 1/3-inch thick slices
- 5-7 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2-ounce grated Parmesan
- 1 1/2 ounces mozzarella, shredded
- 4-6 large basil leaves, shredded
- Preheat your grill to medium-high and make sure the grill grates are clean and free of debris.
- In a bowl, toss the tomato with 1 tablespoon of olive oil, the garlic, salt, and red pepper flakes, then set aside.
- Lightly flour your work surface and flatten out your pizza dough. Use a rolling pin to roll it into a circle as best as possible, rotating and stretching as you go. Transfer the dough to a lightly floured pizza peel and stretch to reshape as needed.
- Oil the grill to prevent sticking, and decrease the heat to medium.
- Brush the rolled out dough with 1-2 teaspoons of olive oil, and flip onto one side of your hot grill, leaving some room for the tomatoes on the grate.
- Place the prepared tomatoes carefully on the grill, close the lid and cook until the bottom of the pizza crust is golden brown and the tomatoes are starting to soften, about 1-2 minutes.
- Quickly brush the raw side of the dough with 1-2 teaspoons of olive oil, then immediately flip over using the pizza peel.
- Top the flipped pizza dough with the grilled tomatoes, smashing and spreading the tomatoes to create a rustic sauce on the pizza crust. Sprinkle with Parmesan, mozzarella, and basil. Close the lid and continue cooking until the bottom of the crust is golden brown, and the cheese has melted, about another 1-2 minutes.
- Using the pizza peel, remove the pizza and let rest for 3 minutes before slicing.
- oes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing. Season with additional salt and pepper before serving, if desired.