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READY IN 40 mins

Pizza On The Grill II

Read Reviews (68)

"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." — HJR

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Original recipe makes 8 servings Change Servings

1 ready made pizza crust
2 cups shredded mozzarella cheese
1 cup tomato sauce

1/2 cup chopped green bell pepper
1/2 cup fresh sliced mushrooms

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Directions

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.

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PREP 25 mins
COOK 15 mins
READY IN 40 mins

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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!

—Momi

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Most Helpful Critical Review

May 01, 2009

My rating is SOLELY for the directions of this recipe. Absolutely DO NOT set your grill to high heat when making this pizza. On my first attempt I did, and my crust was burnt within 2 minutes and had to be tossed. That being said, I dropped the temp of the grill to low and tried again, and the crust came out perfectly.

—A Turtle in the Kitchen

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77 Ratings

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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.

—Doug Hols

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Apr 07, 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.

—LKANE99

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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!

—smllover

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Jan 14, 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.

—JDVMD

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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!

—LESLIE30

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Jul 16, 2003

This was so good. It was a challenge to handle the uncooked dough once the toppings were on. I ended up putting it all on my cookie cooling rack and placing it on the grill under the pizza. That worked and it turned out wonderfull.

—JANEAN

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Nutrition

Calories
188 kcal
9%

Carbohydrates
19.7 g
6%

Cholesterol
22 mg
7%

Fat
7.6 g
12%

Fiber
1.1 g
4%

Protein
10 g
20%

Sodium
574 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pizza On The Grill II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 188
Calories from Fat: 68

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 3.7g 18 %
Cholesterol 22mg 7 %
Sodium 574mg 23 %
** Potassium 153mg 4 %
Total Carbohydrates 19.7g 6 %
Dietary Fiber 1.1g 4 %
Protein 10g 20 %
Sugars 3.7g
Vitamin A 7 %
Vitamin C 16 %
Calcium 18 %
Iron 14 %
** Thiamin 3 %
** Niacin 23 %
** Vitamin B6 4 %
** Magnesium 4 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.