grilled pizza

This easy Grilled Pizza is made from scratch with my easy yeast-free Greek yogurt dough, topped with sauce, mozzarella cheese and your choice of toppings. A great summer outdoor meal that whole family can enjoy!

Grilled Pizza

all purpose

baking powder

salt

0% Stonyfield Greek yogurt

pizza sauce

mozzarella cheese (sliced thin)

baby arugula

kosher salt and black pepper

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

Clean and preheat the grill on high heat, covered.

Working one at a time, divide into 4 equal balls about 3-3/8 oz each.

Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals.

Oil the grates of the grill then add the pizza dough directly to the grill.

Cook, covered 1 to 1 1/2 minutes on each side until grill marks appear on both sides.

Spread 1 tablespoon pizza sauce over each crust. Top each with 1 ounce of cheese.

Put it back on the grill covered until the cheese is melted and bubbling, about 1 minute.

Top with fresh arugula, salt and pepper and eat right away.

To make this in the oven, bake the dough 450F 10 to 12 minutes turning halfway before adding the sauce and cheese.

How To Make Grilled Pizza with this quick and easy pizza dough made from scratch! Feel free to add your favorite toppings!! You can also bake in the oven.
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6 Freestyle Points • 242 Calories
https://www.skinnytaste.com/grilled-pizza/

How To Make Grilled Pizza

This pizza recipe from Delish.com just proves that even pizza is better cooked over an open flame.

Grilled Pizza Bread

loaf,

c. mozzarella

pepperoni

c. black olives

red onion,

Green Bell Pepper, chopped

red pepper flakes

https://streaming.hearstdigitalstudios.com/b64077a6-6f79-4199-9f28-fee9133d42c6/video_rover_16x9_1080p_hd_1560463064_22371.mp4

Just because your camping, doesn't mean you can't have pizza.

The Best Way To Cook Pizza Bread Over A Campfire

This grilled pizza recipe with tomatoes, mozzarella and olives is packed with flavor and comes together in 15 minutes using your gas grill. You do not need a pizza stone or pizza oven to make it!

Tomato Mozzarella Grilled Pizza

pizza dough, (store-bought or homemade, at room temperature)

grape tomatoes, (cut into halves or quarters if large)

basil

Pearls California Sliced Ripe Olives,

garlic clove, (minced)

Extra virgin olive oil

mozzarella, (sliced)

Kosher Salt

If your dough had been refrigerated, allow it tosit at room temperature for 1 hour.

Prepare a gas or charcoal grill and set it on high heat.

Prepare the fresh tomato, basil, and olives mixture. Slice the tomatoes into quarters and place them in a large colander. Add a good pinch of kosher salt and toss. Set the colander in a clean sink or over a bowl to drain for a few minutes. Transfer the tomatoes to a clean, dry bowl and add the basil, Pearls California Sliced Black Olives, and minced garlic. Add a drizzle of olive oil and toss to combine. Set aside for now (if more liquid is released, be sure to drain it before using this mixture on the pizza).

On a clean floured surface, divide the dough into two equal pieces and shape them into 2 pizzas. Let the dough sit for 5 minutes and then reshape to make sure each pizza is as large as you&#39;d like it.

Place the shaped pizza dough on a lightly floured pizza peel (I used my baking sheet turned over so it’s rimless). Brush the top side of the dough with extra virgin olive oil and transfer the pizza, oiled side down, directly onto your heated grill.

Grill for 2 minutes with the lid closed. Brush the other side with olive oil, and using a pair of tongs, flip the dough over and cook for about 2 more minutes (the dough is ready when it turns golden brown with some grill marks on both sides).

Remove the cooked pizza dough from the grill briefly and place it on a sheet pan.

Brush with more olive oil and arrange the mozzarella slices on top. Put the pan with the pizzas on the heated grill until the cheese has melted.

Remove from the grill and spoon the fresh tomato mixture on top. Slice and serve immediately!

This pizza with arugula pesto is basically summer on a perfectly grilled pizza. It&#x27;s sweet, salty, tangy, chewy, crunchy, subtly spicy (thanks, arugula!), and topped with creamy cheese. It&#x27;s everything you need in your life.

Grilled Pizza with Arugula Pesto, Corn, and Ham (VIDEO)

pizza crust dough

[arugula pesto]

ricotta cheese

deli ham

corn kernels (about 1 cob)

red onion

Parmesan cheese

Preheat grill to medium heat (350°-400° F).

Flour pizza dough lightly and stretch or roll pizza to about 1/2 inch thickness (14-16 inch diameter).

Sprinkle flour or cornmeal on a large unrimmed baking sheet or pizza peel. Transfer the pizza dough to the baking sheet or peel.

Brush grill grate to clean it and oil it with an oil soaked paper towel and tongs (alternatively, you may use a pizza stone placed on top of the grill). Slide the dough off the baking sheet or peel onto the grill and cover and cook until it is bubbling on top and golden brown on the bottom, 2 to 3 minutes.

Carefully flip the dough over using the peel or tongs and baking sheet. If desired, pull it off the grill while you add toppings. Spread the pesto over the dough. Top with small dollops of ricotta, and the rest of the toppings. Cover the grill and cook until the toppings are heated through and the bottom of the crust is crispy, 5 to 7 minutes.

Remove from grill, slice and serve immediately.

https://embed.mediavine.com/videos/t0k38x2eenoparpig9v1

This pizza with arugula pesto is basically summer on a perfectly grilled pizza. It's sweet, salty, tangy, chewy, crunchy, subtly spicy (thanks, arugula!), and topped with creamy cheese. It's everything you need in your life.

Grilled Pizza with Arugula Pesto, Corn, and Ham

Supreme Veggie Pizza with Mozzarella and Feta is a great addition to Friday Night Pizza Night.

Supreme Veggie Pizza with Mozzarella and Feta

black olives

olive oil

orange bell pepper, thinly sliced

cherry tomatoes, halved

red onion, thinly sliced

zucchini, thinly sliced

mushrooms,

c fresh basil, thinly sliced

c fresh mozzarella, grated

c feta cheese, crumbled

c warm water, about 110 degrees

instant yeast

c water, at room temp

c bread flower,

tsp salt

Toss zucchini with 1/2 tsp salt in a...

Toss zucchini with 1/2 tsp salt in a colander. Let sit for 30 minutes to release excess water. Rinse and pat dry.

Meanwhile, add 1 tablespoon of olive oil to...

Meanwhile, add 1 tablespoon of olive oil to a cast iron pan. Add the bell pepper, onions, and mushrooms, and saute for 3 - 5 minutes over medium heat to release any excess moisture.

Preheat Grill.

Spread a thin layer of pizza sauce or...

Spread a thin layer of pizza sauce or tomato paste over crust of pizza. Season with salt, pepper, and the fresh basil.

Evenly distribute vegetables over top. Sprinkle with feta...

Evenly distribute vegetables over top. Sprinkle with feta and mozzarella.

Preheat oven broiler.

Brush grill grates with olive oil. Place crust,...

Brush grill grates with olive oil. Place crust, on preheated grill (don't close the lid).

You can place it directly on the grill...

You can place it directly on the grill grates or place the pizza pan on the grill. This time I did it in a pizza pan.

You won't want to step away because it...

You won't want to step away because it cooks fast. It will take about 5 minutes, depending on your grill heat.

After crust bottom is crispy and nice and...

After crust bottom is crispy and nice and brown, take pizza off and place it under the broiler in a stove until the cheese is golden and bubbly. This will give it a nice browned appearance on top.

Measure warm water into a medium sized bowl...

Measure warm water into a medium sized bowl or measuring cup (with at least a 2 c capacity).

Sprinkle the yeast over water and let stand...

Sprinkle the yeast over water and let stand 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl...

Place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed.

Slowly add the liquids and continue to mix...

Slowly add the liquids and continue to mix on low until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook.

Knead until the dough is smooth and elastic,...

Knead until the dough is smooth and elastic, about 5 minutes.

Form dough into a ball and put in...

Form dough into a ball and put in a deep oiled bowl, cover with plastic wrap.

Let rise for 1 1/2 - 2 hours,...

Let rise for 1 1/2 - 2 hours, or until dough is doubled in bulk. Press the dough to deflate.

Divide dough into two equal portions and shape...

Divide dough into two equal portions and shape into pizza rounds.

https://mediavine-res.cloudinary.com/video/upload/ildn25atpyq1evokjffp.mp4

This Vegetarian Pizza is loaded with bell peppers, olives, onions, and even more fresh veggies! Plus, there's two types of cheese — feta & mozzarella.  The mixture of salty feta and creamy mozzarella really make this veggie pizza.

SUPREME VEGGIE PIZZA

How to make grilled pizza and everything you need to know to get it right - with topping ideas!

Grilled Pizza Recipe

pizza dough

tomato sauce

pesto

artichokes

Have your pizza dough and toppings ready. Heat the grill to high heat.

While the grill is heating, shape the dough on pieces of lightly oiled parchment paper. Try not to over handle the dough, but attempt even thickness throughout. This way you aren't fighting parts that are burning, while other parts are still doughy.

Brush or spray olive oil on the top side of the dough and turn that side down onto the grill. Now that the dough is on the grill, brush the side that is face up with olive oil. If you are on a gas grill, this is when I'd slap on the cover in 20-30 second stretches. Check on the bottom of the dough often, and when it is deeply golden, flip the dough.

Get the toppings on quickly, or if you’re a bit slower, pull the pizza off the grill and top it on the side before returning to the grill (to avoid burning).

Check on the bottom of the dough regularly, and when it is deeply golden remove. Repeat with the remaining dough and toppings.

Crispy and grilled flatbread pizza layered with cream cheese, chicken, mushrooms and onions.&nbsp;

cream cheese

mozzarella cheese, (divided)

cooked/grilled chicken breast, (shredded)

mushrooms

Olive oil

Preheat the grill to HIGH.

Prepare the dough and shape it on top of a cutting board or a flat cookie sheet. Lightly flour the surface so that the dough does not stick.

Once the grill is hot, brush the grates with olive oil.

Slide the pizza dough off the baking sheet and onto the grill.

Close the grill and grill the dough for about 2 to 3 minutes, or until browned on the bottom.

Check if the dough is browned underneath. If it’s not browned, give it another minute.

Take the dough off the grill with a pair of tongs and put it back on top of the cookie sheet or cutting board.

Turn the pizza crust over, browned-side up.

Brush with a bit of olive oil, then spread the cream cheese over the entire pizza crust.

Add 1 cup mozzarella cheese, red onions, shredded cooked chicken, and mushrooms.

Sprinkle with remaining cheese.

Put the pizza back on the grill.

Turn the heat down to medium-high, and close the lid.

Cook for about 3 to 4 minutes, or until the cheese is bubbly and melted.

Pull the pizza off the grill onto a cutting board and let it rest for a minute or so before cutting and serving.

This grilled Margherita pizza is made even more summery with a marinara sauce made from grilled heirloom tomatoes.

Twice Grilled Margherita Pizza

tomatoes

extra-virgin olive oil, (plus more for brushing/drizzling)

salt and black pepper

garlic clove, (minced

mozzarella

Preheat the grill.

Prepare an outdoor grill for high direct heat. Assemble the following tools and keep them within arm’s reach from the grill: an oven mitt, long-handled tongs, a large spatula or pizza peel, and a large cutting board for the finished pizza.

Grill the tomatoes.

Brush both sides of each tomato slice with olive oil and season with salt and black pepper. Place the tomatoes on the hot grill and cook for about 6 minutes or until you see grill marks. Flip the tomatoes and cook for another 6 to 8minutes.

Process into sauce.

Transfer the grilled tomatoes to a plate and let them cool for 10 minutes. Drain off any accumulated liquid. Place the tomatoes in the bowl of a food processor and add1 tablespoon of olive oil, ¼ teaspoon salt, and the minced garlic. Pulse just until it looks like a chunky sauce. Pour ½ to ⅔ cup of the sauce into a bowl; save the rest in an airtight container in the fridge for pasta later in the week.

To make the sauce

Stretch or roll out the dough.

Place the dough on a floured cutting board and, using your hands, gently stretch it into a 12- to 14-inch square or disk, making sure that it retains the same thickness throughout (more or less). (Alternatively, you can roll it out to a 12-inchsquare or circle.)

Grill one side of the dough.

Brush the top of the dough with olive oil, making sure to get all the way to the edges. Carefully transfer the dough to the grill, oiled-side down, and grill for 3 minutes or until it puffs a bit and the bottom shows grill marks.

Take the dough off the grill, flip it over, and add toppings.

Using long-handled tongs or a pizza peel, transfer the dough to a clean large cutting board, grill marks facing up. Brush the grilled dough lightly with olive oil. Working quickly, spread about ½ cup of sauce on the dough and top with the cheese.

Return the topped pizza crust to the grill and grill the pizza.

Using your large spatula or pizza peel, return the topped crust to the grill. Close the grill lid, turn down the heat to medium or medium-high, and cook for 3 to 5 minutes or until the cheese has melted.

Finish and serve.

Remove the pizza from the grill and let it rest for 5 minutes, then garnish with the basil, a drizzle of olive oil, and a pinch or two of salt and pepper. Slice and serve.

To make the pizza

Grilled Naan Pizza is so easy and so good. This version with wild mushrooms, truffle oil and goat cheese is luscious!

Naan Pizza Recipe with Mushrooms

1 T butter

oz baby bella mushrooms – cleaned and sliced

1/2 c Parmesan

oz goat cheese

4 T truffle oil

Truffle salt

parsley and chopped green onions

2 na’an flat breads

Heat olive oil and butter in a medium skillet. Add chopped onions and saute until softened. Add mushrooms and saute until mushrooms have released their juice and the pan is dry- about 5-10 minutes.

While mushrooms are sauteing, start preheating your grill. Heat it to medium and oil the grate.

Brush each na’an with 1 T truffle or olive oil. Sprinkle each with about  1 1/2 T of Parmesan. Top each with 1/2 of the mushrooms. Top each with 2 oz of goat cheese.

Turn preheated grill down to low. Place na’an pizzas on oiled grill grate. Grill covered for about 10 minutes or until sufficiently browned. Watch carefully for hot spots on the grill, so that your pizza doesn’t burn. You don’t want them to cook too fast so adjust your grill accordingly. They should be golden on the bottom of the bread. Bread burns easily, so watch diligently!

Remove from grill and drizzle each with about 1 T of truffle oil. Sprinkle each with another 2 tablespoons of Parmesan.  Sprinkle lightly with truffle salt, if using.

Garnish with parsley and onions. I use kitchen shears to cut these each into 4 slices.

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The most viewed grilled pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine