Base Grilled Pizza

Lunch / Dinner

Base Grilled Pizza

Pizza from the oven is universally loved, but grilling pizza? You bet! Not only do you keep from heating up your kitchen, the high heat of the grill delivers a super-crisp crust with signature smoky flavor. And, since this dough recipe yields four balls, everyone has a chance to weigh in on their favorite toppings.

The key to grilling pizza and keeping it stress-free is being prepared. You need to make the dough in advance, and the second rising can even be done in the fridge overnight. Then, while the dough is rising, prep all of the toppings. Just remember, the toppings should be cut small enough to allow for even coverage. Then, measure your toppings out before heading to the grill so you don’t overload your pizza. Plus, since the pizzas grill very quickly, you want to be ready to go.

After rolling out each dough (very thinly for the crispiest pizza), place each on a baking sheet in the freezer as you roll out the next, separating them with parchment. To keep the pizzas coming off the grill in a timely fashion, pregrill the doughs. That’s right, just grill one side of each dough.

Follow the variations, or think outside the pizza box and come up with your own toppings. Just be sure to top the crusts lightly — too many can sog out the crust. As one pizza comes off the grill, grab a slice then get in line to grill the next one!


four 12-inch dough rounds

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Pizza Variations

cajun shrimp & pimento cheese:

3/4 cup purchased pimento cheese 3 oz. peeled and deveined shrimp, halved lengthwise, seasoned with Creole seasoning, and cooked 1 jar sliced pimentos (2 oz.), drained 1/4 cup sliced scallions

Per ⅙ pizza: 161 cal; 9g total fat (4g sat); 38mg chol; 623mg 15g carb; 1g fiber; 6g protein

Sun-Dried Margherita

1 cup fresh mozzarella pearls 1/4 cup purchased sun-dried tomato pesto 1 tsp. chopped fresh garlic Sliced fresh basil

Per ⅙ pizza: 164 cal; 9g total fat (4g sat); 20mg chol; 512mg sodium; 14g carb; 1g fiber; 7g protein

the pickled italian:

3/4 cup shredded provolone 1/4 cup minced giardiniera 1/4 cup chopped pimento-stuffed green olives 1/4 cup matchstick-cut capicola or salami 1/4 cup seeded and diced tomatoes Chopped fresh parsley

Per ⅙ pizza: 158 cal; 9g total fat (3g sat); 16mg chol; 837mg sodium; 13g carb; 0g fiber; 8g protein


Pulse flour, yeast, salt, and sugar in a food processor to combine.

Add water and oil to flour mixture and process just until dough starts to form a ball, 30 seconds. Shape dough into a ball and place in a lightly oiled bowl, tossing to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in size, about 2 hours.

Divide dough into four portions, shape each into a ball, and place on a baking sheet coated with nonstick spray. Spray tops of dough balls with nonstick spray and cover with plastic wrap; let rise until doubled in size, about 1 hour.

Roll dough balls out on a lightly floured surface to 10–12-inches in diameter, placing each on a sheet of parchment in the freezer while rolling remaining dough balls.

Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit.

Grill one side of each pizza dough, one at a time, covered, over direct heat, until grill marks appear, 23 minutes, rotating for even browning. Transfer crusts to a baking sheet.

Brush grilled sides of crusts with oil, then arrange toppings in order listed in the variations. Return pizza to grill over direct heat, and grill, covered, until grill marks appear, rotating for even browning.

Slide pizza to unlit side of grill and cook until cheese melts, 23 minutes. Repeat topping and grilling with remaining three crusts. Cut pizzas into 6 slices to serve.


So the dough doesn’t get tough, process just long enough for the dough to form around the blade.


For quick cooking and the crispiest crust, roll the dough very thin, and don’t worry if it’s not perfectly round.


You’ll know it’s time to pull the crust from the grill once the first side has grill marks and the dough puffs up.


To prevent the crust from getting soggy and weighed down, top the pizzas evenly and lightly.

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