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Easier Than You Think: Pizza on the Grill

Have you experimented with homemade pizza on the grill? If not, what’s holding you back? We’ll let you in on a little secret: You don’t need a wood-fired brick oven to turn out pizza that beats delivery any day. Grilling homemade pizza is fun and easy — not to mention, pretty darn impressive to family and friends.

Whether you’re determined to master homemade dough, or opt for a shortcut that makes pizza on the grill a breeze (don’t worry, you’ll still look like a pro), follow these simple basics for grilled pizza success.

Ready to turn your grill into a pizza oven? We’ve included an essential grilled pizza recipe from Shauna Sever, The Next Door Baker, along with some inspired topping ideas. Get ready for grilled pizza to become a regular in your weekly dinner rotation.

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Get Organized

When it comes to grilled pizza, the secret is to prep your ingredients, place them in separate bowls and set out your utensils before you begin grilling. The process moves quickly, so it’s key to have everything on hand and within easy reach of your cooking space.

It’s also a good idea to coat your grill grates with oil (vegetable or canola) before you begin to prevent sticking.

 

The Deal With Dough

If you have your heart set on homemade pizza dough, more power to you. Save time by making your dough ahead of time — it freezes well. If you’d rather focus your efforts on the grill, you’re in luck. Pre-made dough from the grocery store is an excellent shortcut.

One pound of dough makes about two 9-inch pizzas. Always bring your dough to room temperature for at least 30 minutes before you fire up the grill, which makes it much easier to shape.

And don’t stress about trying to make a perfectly round circle! For the ultimate shortcut, you can even try thin-crust pizza dough that comes rolled up in a tube. Cut it into small squares to keep flipping simple — no rolling or shaping required.

 

Restaurant-Quality Crust

Want to achieve that perfect wood-fired crust with a crisp yet chewy texture? The trick is to get the dough as thin as possible, and use a light hand when topping the crusts — think flatbread, not deep dish.

Grilling the crust directly on the grates will give you those signature grill marks along with unbeatable flavor. It doesn’t matter if you use homemade or premade dough, making it thin and cooking it on high heat will give you that restaurant-quality crust.

 

Creative Toppings

Now that you’ve mastered the basics, let’s talk toppings. You’re limited only by your imagination, of course, so let the seasons be your guide — or, you know, just go with your cravings. Here are a couple of ideas to inspire your culinary creativity:

Spinach and Artichoke White Pizza

1/2 cup store-bought alfredo sauce
8 ounces frozen spinach, thawed, drained, patted dry
1/2 cup chopped marinated artichokes, patted dry
1 cup shredded Fontina cheese
2 tablespoons grated Parmesan cheese
1 teaspoon finely grated lemon zest

Barbecue Chicken Pizza

Barbecue sauce

1 pkg chicken tenders (marinate in BBQ sauce and grill)
1 Vidalia onion, sliced to medium thickness (about ¼ inch) and grilled

2 cups cheese (mixture of Gouda and white American)

 

Whether you keep it simple, or discover the next-best pizza toppings, have fun and happy grilling!

What are your favorite pizza toppings? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

Kenmore knows grilling. More from Kenmore Grills:


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