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Grilled Pizza

Grilled pizza with a charred crust, bubbling cheese, and fresh toppings—built for a wood-fired style on an outdoor grill. You’ll stretch thin flatbreads, grill until crisp, then melt cheese fast under the lid for a crispy bottom.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough
Olive oil
  • 1 olive oil for brushing
Pizza sauce
  • 1 cup pizza sauce
Mozzarella cheese
  • 2 cup mozzarella cheese, shredded
Toppings
  • 1 your choice of toppings (pepperoni, vegetables, etc.) Use about 1 to 2 cups depending on topping type and thickness.
Fresh basil
  • 1 fresh basil leaves
Parmesan
  • 1 grated Parmesan cheese
Flour for dusting
  • 1 flour for dusting

Equipment

  • 1 grill

Method
 

Prep and grill the crust
  1. Preheat your grill to medium-high heat and oil the grates well with olive oil. Keep the lid closed between steps to hold the heat while you portion the dough.
  2. Divide the pizza dough into 4 portions and stretch each into a thin round, dusting with flour as needed to prevent sticking. Aim for even thickness so the crust chars without becoming doughy.
  3. Brush one side of each dough round with olive oil and place oil-side down on the grill for 2-3 minutes until the bottom is charred. Look for distinct grill marks and a set, firm surface.
  4. Flip the crust and work quickly to add pizza sauce, shredded mozzarella, and your choice of toppings to the grilled side. Keep toppings moderate so they melt through rather than steam.
Melt cheese and finish
  1. Close the grill lid and cook for 3-5 minutes until the cheese is melted and the bottom is crispy. Watch for bubbling cheese and a deeper, crisping color on the crust.
  2. Remove the grilled pizza from the grill and top with fresh basil leaves and grated Parmesan cheese. Slice and serve immediately for the best cheese pull and crisp texture.

Notes

Pro tip: Stretch dough thin and keep grill heat steady for fast melting—this helps you get char marks without drying out the top. Store leftovers covered in the refrigerator up to 3 days; reheat on the grill or in a hot oven until crisp. Freezing is not recommended because grilled crust texture can soften after thawing. Dietary swap: use part-skim mozzarella for lower calories while still aiming for good melt.