Recipe

BBQ Pizza

Grilled pizza that tastes like it came from an authentic brick oven. The grill gives the dough a charred, crispy crust while melting the cheese and warming the toppings. Works on gas or charcoal.

By Luis Ramirez(Updated )

Prep

15 min

Cook

6 min

Total

21 min

Difficulty

Beginner

Yield

Makes 1 pizza (2-3 servings)

Method

Direct Grilling

I’m thrilled to be the first official guest writer on BBQ Junkie. In honor of my first posting, I want to share one of my favorite BBQ recipes.

If you’re looking for a unique way to use your grill this holiday weekend, try grilled pizza. It’s easy and extra scrumptious. You’ll forget there’s any other way to make pizza. The final product tastes like an authentic brick-oven pizza. It’s so delicious you’ll think you’re back in that romantic little trattoria in Tuscany.

Here’s why it works: a covered grill traps high, dry heat the same way a brick oven does, charring the crust fast while the toppings warm through. The trick is the two-stage method. Grill one side of the bare dough until it puffs and sets, flip it, and build the pizza directly on the cooked side so the bottom finishes crisp instead of soggy. Keep the cheese moderate (pile it on and it won’t melt before the crust burns) and have every topping prepped and within reach before you flip, because once that dough is down you’re working fast.

Jump to IngredientsJump to Instructions

What You Need

Ingredients

  • Pizza dough, stretched and shaped into a roundish shape (I like the Trader Joe's pre-made dough — not too shabby and inexpensive)
  • Pizza sauce
  • Cheese (I like Trader Joe's Quattro Formaggio — a perfect blend of Italian cheeses)
  • Toppings of your choice

Step by Step

Instructions

  1. 1

    Step 1

    Preheat your grill, then clean it well. Oil the grill with olive oil. (I wipe down the grill using a wadded-up paper towel saturated with olive oil.)

  2. 2

    Step 2

    If you're using a gas grill, once it's hot, turn the flame down to low. With a charcoal grill, spread your charcoal out thinly to cool things down.

  3. 3

    Step 3

    Lightly oil the top side of the dough.

  4. 4

    Step 4

    Place dough, oiled side down, on the grill. Cover. Cook until the top of the dough is raised and puffed and the bottom is just crisp, about 3 minutes.

  5. 5

    Step 5

    Lightly oil the dough so it doesn't stick when you flip it over.

  6. 6

    Step 6

    Using tongs, flip the dough over so the crisped side is up.

  7. 7

    Step 7

    Quickly add your pizza sauce, cheese (not too much or it won't melt), and toppings.

  8. 8

    Step 8

    Cover.

  9. 9

    Step 9

    Grill until cheese is melted and dough is browned and cooked through, about 3 minutes. Check the underside often to make sure it's not burning.

  10. 10

    Step 10

    Remove and serve.

Pro Tips

  • Keep cheese moderate — too much won't melt properly on the grill
  • Works on both gas and charcoal grills
  • Oil the grill grates well to prevent sticking
  • Have all toppings ready before flipping — you need to work fast

Nutrition

Per serving

Calories

285 calories

Protein

12 g

Fat

11 g

Carbs

33 g

Sodium

620 mg

Common Questions

Frequently Asked Questions

What topping combinations work best?
Try fresh mozzarella with basil and sun-dried tomato, roasted veggies (eggplant, artichoke, peppers, mushrooms, onion), pesto with portabello and pine nuts, or prosciutto with goat cheese and arugula.
Gas or charcoal for grilled pizza?
Both work. The key is high, even heat with the lid down so it behaves like a brick oven. On charcoal, spread the coals thin; on gas, drop to low once it’s hot.
How do you keep grilled pizza dough from sticking?
Oil the grates well and oil the top of the dough before it goes down. Grill one side first, then flip and build on the cooked side.
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