This good eats grilled pizza recipe is as easy as it is delicious!
Did you know you can cook a pizza — from start to finish — right on the grill? When I started looking for recipes to try on our new grill*, I was surprised because I was picturing pizza dough dripping through the cook surface… Turns out it’s actually shockingly easy and pretty much foolproof. Plus, it’s the most delicious homemade pizza we’ve ever made because it has a thick, crisp, perfectly-browned crust that I’ll never be able to live without again. 🙂
Read on for the recipe and my tips for creating your own date-night pizza picnic!
*Since we live in a tiny apartment and don’t have a good place for storage, we ended up going with a mini portable gas grill. This way, we can use it for dinner without tons of planning ahead and without it taking up our entire balcony when storing it. Weber sponsored this post and sent us the Q 1200 in green to try out, but it also comes in purple, blue, orange, black, and pink!
- Pizza dough (store-bought or homemade)
- Fresh, ripe tomatoes
- Shredded mozzarella cheese
- Roasted red and yellow bell peppers
- Purple onion, thinly-sliced
- Fire the grill up on high, leaving it to heat for a couple minutes. Then, turn it down to medium, brushing it with olive oil and setting the tomatoes right on the hot surface. Close the lid.
- While the tomatoes are beginning to cook, shape and roll the dough. You make it as small or large as you want, as long as it will fit on the grill. After the tomatoes have cooked for a few minutes, use a spatula to flip and slide them to one side. Place the dough on the remaining grill area.
- After 2-4 minutes, flip the pizza crust and tomatoes. The bottom of the crust should be lightly browned and crisp.
- The tomatoes should be bursting open and a bit charred by now. Scoop them onto the top of the crust, and use the spatula to smash and spread them for the pizza sauce.
- Sprinkle a generous handful of cheese onto the tomato-covered crust, and finish with roasted peppers, onion, and/or any other toppings you like.
- Close the grill, and let the pizza continue to cook just until the cheese is nicely melted.
Good Eats Grilled Pizza Tips & Tricks
As promised, you guys get to learn from my trial-and-error. If you’ve made grilled pizza before, please share your own tips in the comments!
- If you’re making this at an actual picnic and not at your home, you’ll want to prep all the ingredients first and transport them in containers so that you’re not trying to chop, slice, and roll in a grassy park.
- When transporting the pizza dough, you can flour and roll it most of the way out before you leave the house. Just fold a piece of parchment paper around it for transport, and then stretch it out to full-size with your hands when you’re ready to grill it.
- Smaller tomatoes, like roma or cherry, work best for the sauce because they cook faster and have a better tomato:seed ratio.
- This cooks quickly, so have all your ingredients and tools within arm’s reach when you start cooking.
- Bring wine. Because, pizza.
This is a sponsored conversation written by me on behalf of Weber Grills. The opinions and text are all mine.