Grilled pizza is one of my favorite summer meals. It’s easy, involves almost no planning and it’s super quick. The first time I tried this I was thinking, there’s no way this is going to work! But it works and it works really well.
The ingredients for grilled pizza are the same as you’d use for a traditional pizza:
I like to prep everything inside and lay it out on a cutting board to take outside. This seems to keep things contained a little better, and it’s easier than carrying a million things back and forth to the kitchen. It’s also a great idea to have everything prepped before you start – these cook quickly!
In a nutshell, you plop your dough onto the preheated grill. When the bottom is firm and has grill lines (after about a minute on the grill), you flip it over.
Then you add your toppings and shut the lid to let the cheese melt. In less than five mintues, you’ll have a great pizza!
We prefer to make these personal-sized. It’s easier to work with a smaller pizza on the grill and it allows for everyone to top it as they prefer, but you could also do a bigger pizza if you’re feeling ambitious! It’s a great, easy summer meal.
Easy Grilled Pizza
Ingredients
- 1 lb. pizza dough
- 8 oz. tomato sauce
- Garlic powder to taste
- Italian seasoning to taste
- 12 oz. mozzarella cheese shredded
- Your favorite pizza toppings
- Non-stick grill spray
Instructions
- Preheat grill to medium-high heat.
- Divide pizza dough into four equal balls and roll out to about 1/4 inch thick. Generously spray grill grates with non-stick spray. Place pizza dough directly on the grill grates.
- After about a minute, when the bottom of the pizza is solid and is beginning to get grill lines, flip the dough over with a spatula. Top with tomato sauce, garlic powder, Italian seasoning, mozzarella cheese and your favorite pizza toppings.
- Close the lid of the grill to melt the cheese. After about three minutes, the cheese should be melted and the pizza cooked through. Remove from the grill grates with a spatula.
- Let sit for a few minutes to let the cheese set before serving.
I much prefer doing personal sized pizzas like this, too. Not only does each person get exactly what they want, but it just adds more variety overall. It’s not uncommon for two of the kids to partner up with their creations and then split their pizzas half-n-half so they get more than one kind, too.
why do you flip the dough? I don’t get it. Please explain. What is the purpose? At that point it is not pizza anymore, but grilled bread with toppings. Never seen or heard someone in Italy does that. Is this american thing or..?