Grilled Pizzas

Grilled Pizzas

One of our favorite ways to cook pizza is on a grill.  While these grilled pizzas are delicious cooked at home on a gas grill, we especially like to make them on a charcoal grill when we go camping.

There are a few tricks to cooking pizza over charcoal.  

  • Make sure your grill is nice and hot before you put your pizza crust on it.
  • In lieu of a grill cover, carefully place or tent foil over the top of the grill to help cook the crust and melt the cheeses.  
  • Have all of your toppings ready to go ahead of time so you can add them quickly once you turn over the crust.
cheese, sauce, and other grilled pizza toppings

You can use store-bought dough if you like, but we love to make our own from Southern Living’s Homemade Pizza Dough recipe.  It’s designed for grilled pizzas and can be made ahead and frozen, then thawed overnight in your cooler.  Their recipe makes enough dough for 8 pizzas, so we just leave half of it in the freezer for the next time.  They also have a great Slow-Cooker Tomato Sauce recipe that we use.

While we always enjoy this take on Margherita pizza, you can customize the toppings however you like.  As the recipe makes 4 individual pizzas, you can even let everyone choose their own favorite toppings.

Be sure not to miss our tips for setting up your camp kitchen and our other camping recipes

Grilled Pizzas

Ingredients

  • 1.5 lbs fresh pizza dough
  • olive oil
  • ½ cup tomato sauce
  • 12 oz fresh mozzarella, sliced
  • 4 oz parmesan cheese, grated
  • red pepper flakes
  • basil leaves, torn

Instructions

  • Take pizza dough out of cooler at least 20 minutes ahead of time.  Divide dough into quarters, shape each quarter into a ball, and then roll each ball into an 8-inch circle.
  • Brush each crust with oil and place oil side down on grilling grate over high heat.  Brush top of crust with oil and carefully cover grill with foil.  Grill until bottom is fully cooked, about 5 minutes, then turn over.
  • Quickly spread 2 tablespoons sauce over each crust, then divide the cheeses between them.  Sprinkle with red pepper flakes to taste.  Cover again with foil and grill until bottom is cooked and cheese is melted, about 5 more minutes.
  • Remove from grill and sprinkle with basil.

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