How to grill pizza on a grill

My family eats pizza about once a week. Most of the time, it is the frozen variety because it is super quick and easy and everyone loves it. When I have a little extra time on my hands, I like to make pizza and there is no better time than the summer to take advantage of the grill to get that smokey flavor. If you have heard about grilled pizza, but not sure how to get started, here are some tips and step-by-step instructions to master grilling pizza on a grill!

Let’s first talk about pizza toppings. I love traditional pizza with a tomato sauce and cheese, however, one of the greatest misconceptions about pizza are the ingredients. Pizza can be made with just about anything you have leftover in your refrigerator! For this pizza I used Chicken Marsala with mushrooms, bite-sized mozzarella cheese and I made a cheese sauce for the base. This is just as quick as making frozen pizza, but it tastes a lot better!

Tip #1 – Gather your ingredients first, the dough cooks surprisingly quickly and you will need to have everything assembled and ready to go. I sliced the Chicken Marsala before adding it to the dough.

Tip #2 – Preheat the grill, you want it about med-high. Hot enough to start cooking the dough immediately so a crust forms and the raw dough doesn’t melt into the grill – but not too hot to burn the bottom before you flip it over.

Tip #3 – Shape your dough to fit your grill, a smaller pizza is much easier to work with.

Tip #4 – Oil the dough and oil/spray the grill to prevent the pizza dough from sticking.

Tip #5 – To make grilled pizza, you will want to grill one side and then flip it over to grill the other side. The side that faces the grill flames (the bottom) becomes the top where you will add your ingredients.

Tip #6 – When one side is done, flip it over. Pizza dough cooks quickly, so immediately add your sauce and toppings.

Tip #7 – The grill will be hot enough to cook the bottom of the pizza without the need for flames, I like to turn off the grill and shut the cover to create internal heat to melt the cheese. After 3-5 minutes I check to make sure the bottom is cooked, if not, I keep it in a little longer – check it frequently.