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Breads and Pizza

Grilled Pizza

Get the perfect grilled pizza at home with these tips and tricks.

Creative Toppings

When 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!


Grilled Pizza


  • 2 pounds pizza dough, room temperature
  • ½ cup olive oil

  • ½ cup store-bought pizza sauce
  • 1 cup shredded mozzarella
  • 2 tablespoons grated Parmesan cheese

Recipe Steps

1: Preheat gas grill to high.

2: Have ready a baking tray with sheets of parchment or wax paper. Lightly flour a work surface. Divide each pound of dough in half. Shape each half into a rough 8-inch circle, placing each shaped circle on the baking tray, separated by sheets of parchment or wax paper.

3: When your ingredients are ready and you’re set to start grilling, lightly slick one side of the first circle of dough with olive oil using a heatproof brush. Place it oil-side down directly on the grates. Repeat with the second circle of dough.

4: Brush the tops with oil while the bottoms are cooking. Grill until the bottoms of the crusts are golden with grill marks — about a minute or two. The crusts are ready to flip with they start to bubble up all the way through the top and release easily from the grill. Use tongs and a spatula to easily flip the crusts.

5: Working quickly, coat the baked side of each crust with no more than 1/4 cup of sauce, spreading evenly. Add any additional toppings, then the cheese.

6: Close the lid of the grill, reduce the temperature to medium, and let cook until the underside of the pizza is deeply browned and cheeses have melted.

7: Remove to a cutting board, and let cool for two minutes before cutting and serving.