Are you ready to take your pizza-making skills to the next level? Cooking pizza on the BBQ grill is an exciting way to create delicious and flavorful pizzas that are perfect for any occasion. With the right ingredients and a few simple steps, you can create a masterpiece that will impress your friends and family. Whether you prefer a classic cheese pizza or something more adventurous with unique toppings, the BBQ grill offers a unique cooking experience that results in a crispy and flavorful crust. So fire up your grill and let's get started on our journey to create the perfect pizza on the BBQ grill!
Here are our top 7 tried and tested recipes!
PIZZA ON THE GRILL II
This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings.
Provided by HJR
Categories Main Dish Recipes Pizza Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
- Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 19.7 g, Cholesterol 22.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 574 mg, Sugar 3.7 g
GRILLED PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
BARBEQUE CHICKEN GRILLED PIZZA
Quick and easy for those summer cookouts. I often make as an appetizer while the ribs are cooking. Use whatever toppings you normally like on regular pizza, but the barbeque chicken is always a crowd pleaser! The dough never makes a perfect rectangle, but we have fun guessing what it looks like ('That looks like America!'). For the chicken, I use the grilled chicken pre-cooked at the store.
Provided by Kristin C
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
- Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
- Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
- Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
- Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.
Nutrition Facts : Calories 378 calories, Carbohydrate 40.3 g, Cholesterol 39.3 mg, Fat 15.9 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.2 g, Sodium 857.8 mg, Sugar 9.6 g
GRILLED PIZZA -THREE WAYS
Provided by Alton Brown
Time 2h48m
Yield 3 pizzas, 1 pizza for each topping
Number Of Ingredients 23
Steps:
- Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
- Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
- Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
- To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
- Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
- To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
- Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
- To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
PIZZA ON THE GRILL I
Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!
Provided by Anonymous
Categories Main Dish Recipes Pizza Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g
PIZZA ON THE GRILL I
Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the grill is the way to go. The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!
Provided by Allrecipes Member
Categories Pizza
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
- Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
- Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 21.5 g, Cholesterol 11.1 mg, Fat 11.3 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 399.2 mg, Sugar 0.7 g
GRILLED PIZZA RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, tomato sauce, mozzarella cheese, fresh basil leaves
Provided by Jordan Kenna
Categories Lunch
Time 30m
Yield 8 slices
Number Of Ingredients 5
Steps:
- Preheat the grill on high for 5-10 minutes.
- Coat the pizza dough with 1 tablespoon of the olive oil. Using your hands, rub the oil onto the outside of the dough while carefully stretching it into a circle 12-14 inches (30-35 cm) in diameter. Place the oiled pizza dough onto the preheated grill and quickly brush the top with the remaining tablespoon of olive oil. Close the grill and allow pizza dough to cook for 3-4 minutes.
- After 4 minutes, check the pizza. Large bubbles should be forming across the top of the dough. Using a large spatula or set of tongs, flip the dough over. Reduce the heat to low and add the sauce, cheese, and basil to the pizza. Increase the heat back to high and close the grill. Cook the pizza for 5-6 minutes, until the cheese has melted and the bottom of the crust is lightly charred.
- Cook the pizza for 5-6 minutes more, until the cheese has melted and the bottom of the crust is lightly charred.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
Tips:
- Use a pizza stone: A pizza stone helps to distribute heat evenly and gives the pizza a crispy crust. For extra crispiness, preheat the pizza stone on the grill for at least 30 minutes before cooking the pizza.
- Stretch the dough thinly: A thin crust will cook more evenly and crispy. Use a rolling pin or your hands to stretch the dough out to a 12-inch circle.
- Use high-quality ingredients: The better the ingredients, the better the pizza will taste. Use fresh vegetables, flavorful cheese, and a good quality pizza sauce.
- Don't overload the pizza with toppings: Too many toppings will make the pizza soggy. Stick to a few simple toppings that you love.
- Cook the pizza over medium heat: Medium heat will help to prevent the pizza from burning. Cook the pizza for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Grilling pizza is a fun and easy way to enjoy a delicious homemade pizza. By following these tips, you can make sure that your grilled pizza is perfectly cooked and flavorful. So next time you're craving pizza, fire up the grill and give it a try!
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