The Best Grilled Pizza
Everything you need to know about how to cook pizza on the grill! This is seriously the best, easy grilled pizza you'll ever make without a pizza stone. It's chewy, crispy, and perfect for adding your favorite toppings.
Servings 16 slices
Ingredients
- Parchment paper
- Olive oil, for drizzling
- 1 lb pizza dough (homemade or store bought)
- 1/2 cup tomato sauce
- 8 ounces fresh mozzarella, sliced into 1/8 inch thick rounds
- 6-8 fresh basil leaves
- 2 tablespoons grated or shredded parmesan cheese
Instructions
- Preheat your grill to 425 degrees F, and then scrape off any bits with a grill brush that were left behind when you last grilled.
- Place parchment paper on a hard surface and spread olive oil onto parchment paper using your hands.
- Add your pizza dough onto the parchment paper, and stretch it out into a rectangle or circle until the dough no longer pulls back.
- Transfer your pizza dough to your grill by taking your parchment paper and flipping it upside down so that the dough lands safely on top of the grates. Then, peel your parchment paper off of the dough.
- Close the lid of your grill and let it your pizza cook for 2-3 minutes until it's golden brown on the bottom. The pizza may produce some bubbles on the top, but those will settle once you flip.
- After 2-3 minutes carefully check the underside of the dough using tongs. If the bottom is golden brown, use your tongs to flip your pizza.
- Quickly and carefully top your pizza with tomato sauce, mozzarella slices, and basil leaves (or whatever toppings you are using).
- Close the lid of your grill and allow the pizza to cook for 2-3 minutes more until the cheese is melted and the underside is golden brown.
- Once the cheese is melted and the underside of your pizza is golden brown, slide your pizza onto a cutting board with your tongs.
- Allow pizza to cool for 5-10 minutes before cutting. Sprinkle with parmesan cheese, cut into 16 slices, and serve.