Grilled Pizza

Grilled Pizza
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 30m
  • Servings:



If you want a different kind of homemade pizza, step away from the oven. Instead, use the intense heat of your backyard grill to make a truly superior pie. There's nothing like a freshly made pizza, hot and slightly blistered from the pizza oven's heat. A home oven can't generate the same high-impact blast of heat, but your backyard grill can come pretty close. If you love pizza and you love grilling, it only makes sense to combine the two.


  • 3 cups all-purpose flour, plus more for shaping the dough
  • 1 envelope (2¼ tsp.) quick-rise or bread machine yeast
  • 1 ½ tsp. salt
  • 1 cup hot tap water
  • ½ cup olive oil, divided
  • 1 large sweet bell pepper, any color
  • 2 Roma tomatoes, or other Italian-style plum tomatoes
  • 1 medium zucchini, summer squash or Japanese-style eggplants
  • 1 medium red onion, sliced thinly into rings
  • ⅓ cup tomato sauce, or more to taste
  • 10 - 12 leaves fresh basil
  • 1 ½ cups shredded mozzarella or crumbled feta, or other cheese to taste


  1. Whisk the flour, yeast and salt together in a mixing bowl. Add the water and 3 tablespoons of the olive oil, then mix until it comes together in a loose, floury dough. Rest the dough for 10 minutes, then knead it by hand or in a stand mixer for 6-8 minutes or until it forms a smooth ball. Lightly oil the surface of the dough, cover it and let it rise in a warm place for roughly 40 minutes or until it doubles in size.
  2. Heat your grill to a medium-high cooking temperature, approximately 450° F. Lightly oil the pepper and tomatoes, and put them on the grill. Turn them frequently until they're charred on all sides, approximately 8-10 minutes. Transfer them to a mixing bowl and cover the bowl with plastic wrap so they steam in their own heat.
  3. Cut the squash or eggplants into ¼” rounds or lengthwise strips and brush them lightly with oil. Grill until they're well-marked by the grate and starting to soften, about 2-3 minutes on each side. Set them aside until they're needed.
  4. Set a vegetable grilling basket on the grill to preheat. Toss the sliced onions with a splash of the olive oil, then place them in the grilling basket. Toss or stir frequently for 2-3 minutes, until the onions have softened and have a hint of char in places.
  5. Increase the grill's heat to 550° F or higher. On a charcoal grill, this means opening your vents, or on a gas grill, cranking it up to maximum. Uncover the pepper and tomatoes and slip their skins off (they should release easily). Slice the tomatoes lengthwise into quarters, squeezing out the seeds and jelly. Slice the peppers lengthwise as well, into thin strips. Set the tomato sauce, toppings and remaining olive oil alongside the grill where they're within easy reach. You'll need to work quickly once you start the pizzas.
  6. Divide the dough into six balls. On a lightly floured countertop, gently press and stretch each piece of dough until it forms a rough round or oblong. Don't make the crust too thin or it could droop through the bars of the grate.
  7. Brush one side of each round of dough with olive oil. Place the first two dough pieces on your grill with the oil side facing down, then brush the tops lightly with oil as well. Grill the dough for about 2 minutes on the first side, until it's lightly marked by the grill but not crispy.
  8. Flip the pizzas with tongs or a long spatula and spread a dollop of sauce over each. Top them lightly with the vegetables and torn basil leaves. Then add the cheese, close the lid and cook for another 2-4 minutes until the crust is fully baked and slightly charred at the edges. If it smells like it's burning at any point, lift the lid and move the pizza to a cooler part of the grill.
  9. Repeat for the remaining pizzas, serving each one hot as it leaves the grill. Any leftovers should be refrigerated within 2 hours, and eaten within the next 3-4 days.
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