Reviewed: May 14, 2008

This was amazing! I used store bought rolled dough and was really surprised how well it rolled out, didn't stick or sink through the grates. I turned it down to low / med-low, and really kept any eye on it, turn it around when one side was browning more. I finished it off under the broiler. This is the only way we will ever make pizza at home again! When my picky kids gobble it down and my husband says this is pretty good, you know you have a winner.

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SR5800

Cooking Level: Intermediate

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Reviewed: May 10, 2008

Loved it! I definitely need some practice to not burn the crust, but what a great idea! I ended up taking it off the grill at the end and sticking it into the oven to broil for a few minutes because the crust was burning. Very good. I used pizza sauce instead and made it 1/2 and 1/2 to suit my boyfriend and I'd preferences. Browned hamburger, pepperoni, and mushrooms on his half... green peppers, mushrooms, and black olives on mine. I can't wait to make this again. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 23, 2008

I LOVE pizza. I was very intimidated to try pizza on the grill. My only regret is that I waited so long to give it a shot. This was unreal. So easy, and the end result is amazing. I wouldn't think twice about entertaining with this fun, easy recipe. I used pizza dough from a can, and actually cut it in half, so I made two decent sized pizzas. It was also much easier to work with. It cooked for a total of 10 mins, about 3-4 mins on the first side and the remaining after the toppings were added. As others said, you do have to work quickly when topping, and be sure they are chopped as thin as possible. Once again, this was such a surprise! You too can now grill pizza!

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j. anthony

Cooking Level: Intermediate

Home Town: Leadville, Colorado, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 4, 2007

This was fun but as one reviewer said, have all your ingredients out and ready. You have to work quickly. My husband loved the smokey flavor of these pizzas. The kids prefer pizza cooked in the oven without the black grill marks, though.

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LoveToCookFL

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Reviewed: Sep. 3, 2007

So super easy & yummy! Everyone @ the cookout enjoyed a change from burgers!! I would DEFINATELY recommend this simply great recipe!

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april

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Reviewed: Aug. 27, 2007

Finally! A recipe that makes me want to make pizza at home rather than order out. I made my own crust, and made my own sauce. Really, I didn't use anything that the recipe suggests. I just used the guidelines on how to grill the pizza. It was fantastic. The grill gives the crust a nice smokey flavor. Even the one that got a little too done was delish. And all 3 kids liked it a lot! That makes it a keeper right there. The only thing I'd change is I'd turn down the heat - high heat seems a bit like overkill. My crust burned so quickly. I did the others on med-high and that worked fine. We'll be making this quite often. Yum!

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smllover

Cooking Level: Expert

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Reviewed: Aug. 19, 2007

I love grill pizza! (Keep in mind that many grocery stores sell bags of pizza dough so you don't have to buy that stuff in a tube.) I grilled my well oiled dough on one side for just a min or so (our grill cooks super hot) and then flipped and topped with pesto, mozz and sliced tomatoes. Awesome!! Also make a normal one with sauce and cheese for the kiddos. SO much better than baking in the oven. No sog and doesn't heat up your house!!

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Shelgeipel

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Reviewed: Aug. 17, 2007

Where are all the Italian seasonings and tastes.

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kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

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Reviewed: Aug. 17, 2007

This is awesome pizza. I followed the recipe exactly. I just used different toppings. The only difficult part is trying to get the raw dough onto the grill. I put it directly on the grill and cooked at the lowest temperature. The grill marks are what makes this pizza worth the effort.

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JEANETTEBIRD

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

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Reviewed: Jul. 31, 2007

I used a bread machine to make the dough, and discovered that I prefer to put the toppings on the side that starts away from the flames. The side that faces the heat came out nice and flat, and the side that starts out away from the heat bubbles up and forms nice little cups and pockets to nestle the toppings and sauce in. So, I get the first side started just a bit, then flip to toast the other side BRIEFLY then flip back to top and fill. You can top it with more stuff with this type dough because it rises more and makes a sturdier crust. To finish a loaded 'za, just pop it in the oven broiler a few seconds to melt the top a bit more.

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Doug Hols

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 7, 2007

This recipe is great, though I will need more practice so as not to singe the crust too much. My husband loved it so much that he ate it as soon as it came off the grill - he didn't want to wait to take it to the table. I used the "Pizza Crust for Bread Machine" recipe and made my own sauce; pizza was like what we get at a microbrew pub. Thanks for the recipe, Mathilda! Update: I have made this recipe so many times because we can't get enough of it. I've found that neither the grill nor the bread needs to be oiled, but I keep the pizzas small (6 inches) so they are easy to move around. After cooking the first side, I take them off the grill and add the toppings then put them back on. I use a gas grill with mesquite chips - excellent flavor. I use a combo of mozzarella and smoked gouda cheese, but now we're experimenting with salsa (instead of tomato sauce) and cheddar cheese. This recipe is so fun!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 30, 2007

I tried this yesterday and it was much better than I ever expected. Delivery finaly has some real competition!!

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Joe V

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Willis, Michigan, USA

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Reviewed: Apr. 4, 2007

I used the roll out pizza crust and it worked great!! Very Easy!! i pre sauteed some mushroomsm, sausage and peperoni before adding them to the pizza.

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BCANADA

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Reviewed: Oct. 5, 2006

The pizza was really simple to make. I heated the grill to low heat so as not to burn the dough and that worked great. I was a little dissappointed in the flavor of the pizza, a little to plain. Next time I'll add seasonings and stuff to give it more flavor. This is still a great recipe because of the simpleness of it you can easily change it to your own taste.

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beanie

Cooking Level: Beginning

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Reviewed: Jun. 23, 2006

I ended up using a predone crust in a tube, and it worked GREAT! I did add a few different veggies to suit our taste , and some roasted garlic too! I baked it directly on a baking stone ,with a little cornmeal underneath..turned out WONDERFUL!! Nice and easy too, and was done quickly.

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JILIBEAN2

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Reviewed: Jun. 30, 2005

I'm not sure putting a thin crust ready made pizza dough on high heat works - our dough burned in 1 minute. We tried to rescue it by turning the heat to low and putting a cookie sheet under it and then added our ingredients. What wasn't ruined was good though. Nice texture and flavor to the crust. Next time will use low heat and double up the pizza dough. Will start with a greased cookie sheet underneath to harden the bottom then flip over directly onto the grill and add the toppings.

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HALBS4

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Reviewed: Apr. 7, 2005

Great idea! We tried this the other night and were a little nervous but it turned out good. Make sure you have all of your prep work done, there is no time to waste after you flip the crust over. Also, slice your veggies small/thin. Our mushrooms didn't cook well & the crust was getting too dark to leave on any longer. Next time, I'll slice mine thinner and turn down the heat after flipping.

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LKANE99

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Reviewed: Jul. 19, 2004

i was skeptical about putting raw dough on my grill but discovered this works! the "pizza dough II" recipe from this website makes a good crust. one important note: earlier this year my boyfriend lined the bottom of his gas grill with ceramic briquettes. i didn't anticipate the temperature increase this would cause & our pizza was burned before we knew it. if you have similiar briquettes you may want to consider lowering the heat to medium-high. hindsight's 20/20. thank you mathilda!

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21 users found this review helpful

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 21, 2004

I buy already made pizza crust from a local restaurant. They sell it for $1 a crust, I keep it in the freezer for a nice quick and easy meal. I never would have thought to put it on the grill, thanks for the great idea. It came out awesome.

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LEESA287

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Reviewed: Jan. 11, 2004

Great! You cannot beat the ease of the recipe and how quick it comes together. Be prepared to accept lots of complements. I like to just brush mine with olive oil (after flipping over) and then adding sliced fresh tomatoes, fresh basil slices and cheese. That's the beauty of this dish, you can do whatever you want to with it and can't go wrong.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Pizza On The Grill II

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