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Ultimate Grilled Pizza Party

Take the leap and explore the world of grilling pizza with this zero-mess hack by Reynolds Wrap®!

White Pizza

Servings: 8

INGREDIENTS:

1 pound pizza dough

Olive oil

1 tablespoon cornmeal

3⁄4 cup shredded mozzarella 2 heirloom tomatoes, sliced 1⁄2 cup ricotta

Fresh ground pepper Chopped chives, for garnish Basil leaves, for garnish

PREPARATION:

1. Pull out a 11⁄2-foot long piece of ​Reynolds Wrap®​. Drizzle foil with olive oil and brush to spread evenly. Sprinkle with cornmeal. Press the pizza dough onto the foil in an even layer. Roll up the edges of the foil to form a 12-14 inch circle around the dough.

2. Heat grill to 450oF. Place foil with dough onto the grill and close the lid. Grill for 6-7 minutes. Carefully remove foil from grill.

3. Sprinkle dough with mozzarella. Arrange tomato slices on top. Scatter with some dollops of ricotta.

4. Place pizza (still on foil) on the grill and close the lid. Grill for 8 minutes, until the bottom of the pizza is deep brown in spots.

5. Remove from grill and let cool for a few minutes. Grind fresh pepper on top, garnish with chives and basil. Slice and serve.

Pesto Sausage

Servings: 8

INGREDIENTS:

1 pound pizza dough

Olive oil

1 tablespoon cornmeal

1⁄2 cup pesto

6 ounces fresh mozzarella, sliced and torn

4 ounces mild or hot Italian sausage, cooked and crumbled 2 zucchini or summer squash, peeled into ribbons

PREPARATION:

1. Pull out a 11⁄2-foot long piece of ​Reynolds Wrap®​. Drizzle foil with olive oil and brush to spread evenly. Sprinkle with cornmeal. Press the pizza dough onto the foil in an even layer. Roll up the edges of the foil to form a 12-14 inch circle around the dough.

2. Heat grill to 450oF. Place foil with dough onto the grill and close the lid. Grill for 5-6 minutes. Carefully remove foil from grill.

3. Spread pesto on the dough. Top with fresh mozzarella, sausage, and zucchini ribbons.

4. Place pizza (still on foil) on the grill and close the lid. Grill for 6 minutes, until the bottom of the pizza is deep brown in spots.

5. Remove from grill. Slice and serve.

Sopressata Fennel

Servings: 8

INGREDIENTS:

1 pound pizza dough

Olive oil

1 tablespoon cornmeal

1⁄2 cup pizza sauce

3⁄4 cup shredded mozzarella

2 ounces sopressata or pepperoni 1⁄2 small fennel bulb, thinly shaved Handful basil leaves, for garnish

PREPARATION:

1. Pull out a 11⁄2-foot long piece of ​Reynolds Wrap®​. Drizzle foil with olive oil and brush to spread evenly. Sprinkle with cornmeal. Press the pizza dough onto the foil in an even layer. Roll up the edges of the foil to form a 12-14 inch circle around the dough.

2. Heat grill to 450oF. Place foil with dough onto the grill and close the lid. Grill for 4-5 minutes. Carefully remove foil from grill.

3. Spread pizza sauce on dough. Sprinkle evenly with mozzarella. Lay out the pepperoni and sprinkle with the shaved fennel. Place pizza (still on foil) on the grill and close the lid. Grill for 8-10 minutes, until the bottom of the pizza is deep brown in spots.

4. Remove from grill and let cool for a few minutes. Scatter basil leaves on top. Slice and serve.