At first I thought the man was crazy—who grills pizza? But he convinced me to try it, and I have to say that our grill made some of the best pizza I’ve ever eaten! There’s just a hint of that great, smoky grill flavor on top of the cheesy, saucy goodness we all love that makes it over the top delicious.

Plus, it’s just such a fun twist on regular pizza, too. My kids got a major kick out of it and now request grilled pizza often during the summer instead of take out or delivery. We love that it’s so customizable to our tastes and always comes out great. You need to give this technique a try!

 

Ingredients:

1 pound of pizza dough, prepared

8 oz. can of tomato sauce

½ teaspoon garlic powder

¼ teaspoon dried basil

Pinch of red pepper flakes

Mozzarella cheese (about 1 ½ cups but add to your liking)

Your favorite pizza toppings (we usually do sausage)

Directions:

Clean grill grates and set for direct cooking on high.

Prepare toppings and set aside.

In a small bowl, pour approximately 1/2 cup of olive oil.  Using tongs to hold, roll a paper towel to use to oil grates of grill.

On a lightly floured board, gently shape dough into a circle.  Let rest for 5 minutes.

When grill is hot, use tongs with paper towels to oil grates.

Using a pizza peel or cookie sheet dusted with flour, transfer dough onto grill.

Close top of grill and cook for 2 minutes.  Check dough and if needed, turn so that all sides are cooked.

When edges are cooked, remove dough from grill and place grilled side up on peel or cookie sheet.

Spoon on tomato sauce and using the back of a spoon, spread to edges of pizza.  Note ~ do not “over sauce.”

Lay slices of mozzarella cheese or sprinkle on top of tomato sauce.

Add other toppings.

Gently slide pizza back onto grill.  Lower heat to medium.

Close lid and cook for approximately 2 to 3 minutes until bottom crust begins to char and cheese is bubbly.

Remove from grill, let rest for 1 to 2 minutes before slicing.

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Quick tip: Be careful not to add too many toppings or too much sauce—this can make the pizza soggy and hard to remove from the grill.

Photo attribution and recipe courtesy of: A Southern Soul.