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This Grilled Pizza is Insanely Delicious And Easy To Make

Once you try this, you might never leave home again.

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People don't realize that the most important pizza ingredient is heat. SUPER-HOT HEAT.

And if you have a grill — gas or charcoal — it can probably get a lot hotter than your oven. (The side benefit is that your grill won't heat up your home.) Charcoal specifically is the closest you can get to a traditional wood-burning oven, because it adds a similarly delicious smoky flavor to the dough and toppings. So unless you want to crank your oven to 550ºF, — too hot; don't do it — the only way to get that crispy, crackly crust at home is on a hot grill.

And best of all: Once that grill is fired up, actually making the pizza takes all of five minutes.

1. First, light a gas or charcoal grill.

Here's how to light a charcoal grill. If you have a gas grill, turn the burners to medium-high.


2. Prep your ingredients so they're ready to go. This is crucial since the dough will cook very quickly once you put it on the grill.

Lauren Zaser / Via BuzzFeed

A rimmed baking sheet or another similar pan makes transport from kitchen to grill easy. If you have two pairs of tongs, this is a good time to double up.

Pre-shred the mozzarella into bite-size chunks, and transfer the marinara to a vessel that will make topping quick and easy (ideally not a closed jar). A shallow cup or dish works well.

Almost any topping will work on the grill, but if you are going to use a meat like sausage or chicken, make sure it's pre-cooked.


Grilled Margherita Pizza

Serves 2 to 4

Recipe by Lindsay Hunt

1 pound pizza dough

8 ounces salted mozzarella, roughly torn

1/2 to 3/4 cup marinara sauce

Olive oil, fresh basil leaves, flaky sea salt, and freshly ground black pepper, to garnish

1. Heat a grill so it's evenly hot. On a charcoal grill: Spread hot coals on the bottom of the grill; On a gas grill: turn the burners to medium-high.

2. Stretch the pizza dough into a 1/2-inch thick round. Place on the hot grill, cover, and cook until the dough bubbles all over and the bottom is charred, about 30 seconds. Flip using tongs.

3. Top the dough with the cheese, then the sauce. Cover and cook until the cheese is melted and the bottom of the dough is charred, about two minutes more. Remove from the grill on a baking sheet.

4. Transfer the pizza to a cutting board and top with a glug of olive oil, fresh basil leaves, and a hefty sprinkle of flaky sea salt and freshly ground black pepper. Serve hot.