Recipes · Vegan/Vegetarian

Grilled Pizza


Happy weekend to you all!  I hope this post finds you well.  If you haven’t noticed, I have been very busy here outside of blogland.  My new job is keeping me out of trouble and the commute is time consuming.  Because I spend most of my weekday away from home, I haven’t been cooking as much as I would like to.  This has been a big adjustment for the two of us.  We used to work together, commute together, and spend many waking hours together.  Now, I leave before the Mister wakes up and return home as the sun sets.  It’s been a challenge, but it is something we are working out.  Most nights, he has taken it upon himself to cook our dinners so we can spend less time working and more time relaxing together.   I can’t express how grateful I am to have such a wonderful partner who has been so supportive.  

Anywho, that’s the news with me.  Are you getting excited for 4th of July?  Are you the type of person who really goes out each year?  Typically we grill something up with friends or go hiking and watch the fireworks from the top of a mountain.  I’m not sure what will do this year.  Here’s hoping we can do a little of both!

To keep with the 4th of July BBQ theme, I thought I would post this beautiful grilled pizza.  The dough recipe is from Weber’s Way To Grill and is one of the best dough recipes I have tried to date.  You can always tell that something is going to taste good because it smells good …and this dough smells absolutely FANTASTICAL when it is cooking!   The neighborhood smelled like a pizzeria the second this dough puffed up on the grill.

I hope you all have a fun and delicious holiday!


Miss McBooty

Grilled Pizza

Rating: 51

Prep Time: 20 minutes

Cook Time: 2 hours, 25 minutes

Total Time: 2 hours, 45 minutes

Yields: 8 servings

Serving Size: 8 small pizzas

Grilled Pizza


    For the Dough:
  • 1 1/2 cup warm water (100 to 110 degrees F)
  • 1 package (or 1 1/2 teaspoons) active dry yeast
  • 1/2 teaspoon granulated sugar
  • 4 1/2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • parchment paper
  • plastic wrap
  • For the Sauce:
  • 1 (6-ounce) can tomato paste
  • 6 fluid ounces warm water
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper
  • salt to taste
  • For the Toppings:
  • Mozzarella cheese (shredded or sliced and ripped into smaller pieces)
  • Any other veggies your heart desires really!


  1. In the bowl of an electric stand mixer, combine the water, yeast and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer. Add the flour, oil, salt, garlic powder and oregano. Fit the mixer with a dough hook and mix on low speed for about 1 minutes or until everything is combined. Increase the speed to medium and continue to mix until the dough is slightly sticky. smooth and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size (1 1/2 to 2 hours).
  2. In the mean time, prepare your sauce. Combine all ingredients in a small bowl and set aside at room temperature.
  3. Once your dough is risen, cut the dough into 8 equal pieces. Lightly brush eight, 9-inch pieces of parchment paper with olive oil. Using your fingers, flatted each pieces of dough on a sheet of parchment paper to create 8 rounds. Each round should be about 1/3-inch thick and 6 to 8 inches in diameter. Lightly brush the tops with oil. Let the round stand at room temperature for 5 to 10 minutes.
  4. Lower the temperature of the grill to medium heat. Brush the cooking grates clean. Working with 4 rounds at a time, place the dough on the cooking grate with the parchment paper facing up. Grill over direct heat, with lid closed as much as possible, until the dough is well marked and firm on the bottom, about 2 to 5 minutes, rotating as needed for even cooking. Peel off and discard the parchment paper. Transfer crusts to a work surface with the grilled sides facing up. Repeat with the 4 other rounds.
  5. Spread the sauce, cheese (and toppings) on each crust. Return the pizzas to the grill and cook over direct medium heat, with the lid closed as much as possible, until the cheese is melted and the bottom of the crust is crisp, about 2 to 5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board cut and serve.

Recipe adapted from Weber’s Way To Grill and AllRecipes.

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