15 Delicious Grilled Pizza Recipes
Votes: 8
You don't need a brick oven to make delicious pizza with these recipes. Just fire up the grill and get cooking!
Pizza night!
Throw a pizza party any summer night with Food Network's new collection of grilling recipes.
How to Make Grilled Pizza
Preheat the grill to medium-low to medium heat (this temperature range works best for pizza). Grease the grates with oil.
Flour 450 g (16 oz) of room-temperature pizza dough. On a floured sheet of parchment paper, roll it out into a 25 x 35 cm (10 x 14 in) oval or rectangle, about 3 mm (1/8 in) thick. Brush the dough with 1 tbsp (1/4 tbsp) of olive oil.
Lift the parchment and invert the dough onto the grill; remove the parchment immediately. Grill for 3-5 minutes, turning the dough halfway through if necessary, until the top is slightly puffed and the bottom is ridged.
Remove the dough with tongs and flip it over, cut-side up. Arrange the toppings as directed, then return to the grill. Cover and cook, rotating the pizza as needed, until the crust is well-marked, the toppings are hot, and the cheese is melted, another 3-5 minutes.
Pizza Rosso
In a saucepan, heat 2 tablespoons olive oil and 2 crushed garlic cloves over medium-high heat until shimmering. Add a 18-ounce (790 g) can of whole peeled tomatoes (crush with your hands), 1 sprig of basil, and a pinch of sugar; season with salt and pepper. Simmer, stirring, for 15-20 minutes until thickened. Discard the basil and garlic. Fry the pizza dough, then coat it with 1 cup of sauce after flipping. Before serving, sprinkle with dried oregano and pecorino cheese, and drizzle with olive oil.
Pizza with eggplant and artichokes
Make the rosso sauce (see Pizza Rosso). Slice a small eggplant into 1/4- to 1/2-inch-thick rounds; brush with olive oil and season with salt and pepper. Grill 6 oz (170 g) jarred marinated artichoke hearts, drained, over medium-high heat, turning, until charred, 2-3 minutes, and the eggplant, 8-10 minutes, until tender. Toast the pizza dough; flip and top with 1 cup sauce, 8 oz (230 g) sliced mozzarella, and the grilled vegetables. Sprinkle with torn basil before serving.
Spicy pizza with chorizo and corn
Grill 2 shucked ears of corn over medium heat, turning, until charred, 8 to 10 minutes; trim off the kernels. Combine 1/2 cup pizza sauce with 2 crushed chipotle chiles in adobo sauce. Toast the pizza dough; flip and top with sauce, 8 ounces (230 g) crumbled cooked fresh chorizo, grilled corn, and 8 ounces (230 g) shredded Mexican cheese mixture. Top with diced avocado before serving.
White pizza with garlic
In a saucepan, simmer 1 cup heavy cream with 1 crushed garlic clove, stirring occasionally, for 12 minutes, until slightly thickened. Whisk in 2 teaspoons each softened butter and flour, then whisk into the warm cream and cook until thickened, 30 seconds; season with salt and pepper. Discard the garlic. Toast the pizza dough; flip and top with the cream sauce and 2 cups shredded mozzarella mixed with 1/4 cup Parmesan. Sprinkle with dried oregano before serving.
Pizza with peach and burrata
Prepare the creamy sauce (see White Pizza with Garlic). Fry the pizza dough; flip it over and top with the sauce, 8 ounces (230 g) of burrata cheese (torn into pieces), and 2 thinly sliced peaches. Sprinkle with thinly sliced bacon before serving.
Pizza with pickles
Prepare a creamy sauce (see White Pizza), adding 1/2 teaspoon dried dill along with the garlic. Fry the pizza dough; flip it over and top with the sauce, 2 cups shredded mozzarella, and 1 cup thinly sliced dill pickles. Sprinkle with dried dill before serving.
Pizza alla vodka
In a saucepan, bring 3/4 cup store-bought tomato puree, 1/4 cup vodka, 1 small grated garlic clove, and a pinch of salt to a gentle simmer. Cook, stirring occasionally, for 10 minutes until slightly thickened and the alcohol has evaporated. Add 1/4 cup heavy cream and simmer for another 5 minutes; season with salt. Toast the pizza dough; flip and top with sauce, 8 ounces sliced mozzarella, and a pinch of red pepper flakes. Sprinkle with torn basil before serving.
Pizza with curry and paneer
Make the vodka sauce (see Pizza alla Vodka), adding 1 teaspoon each grated ginger and curry powder to the garlic. Fry the pizza dough; flip it over and top with the sauce, 1 cup shredded mozzarella, 1/2 cup defrosted peas, 1/4 cup thinly sliced red onion, 1 sliced serrano chili, and 4 ounces cubed paneer; season with salt.
We recommend
Pizza with shrimp and clams
Make a vodka sauce (see Pizza alla Vodka) by adding a 6-ounce (170 g) can of chopped clams, drained, and garlic. Toss with 12 ounces (340 g) small peeled shrimp, 1 tablespoon olive oil, 4 teaspoons chopped oregano, and the zest of 1 lemon; season with salt and pepper. Grill over medium-low to medium heat until opaque, about 2 minutes per side. Toast the pizza dough; flip, top with sauce and grilled shrimp. Garnish with red pepper flakes and torn basil before serving.
Pizza with bacon and ranch sauce
Cut the light ends of 3 green onions into 1/2-inch pieces; slice the green parts thinly. Toss the light ends with 3 cups baby broccoli florets and 1 tablespoon olive oil; season with salt and pepper. Transfer to the preheated grill basket and grill over medium-low to medium heat until charred and crisp, 5 to 8 minutes. Toast the pizza dough; flip and top with 1/2 cup ranch dressing, 8 ounces shredded mozzarella, 1/2 cup crumbled cooked bacon, and the roasted vegetables. Sprinkle with the green parts before serving.
Pizza with mushrooms and fontina
In a large skillet, sauté 12 ounces (340 g) sliced mixed mushrooms in 2 tablespoons each olive oil and butter over medium-high heat until softened, 6 minutes; season with salt and pepper. Add 2 large crushed garlic cloves and 4 teaspoons chopped thyme; cook for 30 seconds. Remove from heat and stir in 2 tablespoons sherry vinegar. Combine 4 ounces (110 g) each grated Gruyère and fontina cheese. Toast the pizza dough; flip and top with half the cheese mixture, then the fried mushrooms, then the remaining cheese. Sprinkle with chopped chives before serving.
Pizza with spinach and kale
In a large skillet, sauté 2 cups each baby spinach and chopped kale in 1 tablespoon olive oil over medium-high heat until wilted, about 2 minutes; season with salt and pepper. Toast the pizza dough; flip and top with 1/4 cup pesto, 8 ounces sliced fresh mozzarella, 1 cup thawed peas, and the kale-spinach mixture. Garnish with torn mint, red pepper flakes, and Parmesan before serving.
BBQ Chicken Pizza
Slice a small red onion into thick rounds; brush with vegetable oil. Grill over medium heat, covered, until soft and crisp, 5 to 7 minutes. Combine 1 cup each grated cheddar and shredded Italian cheese blend. Toast the pizza dough; flip and top with 1/2 cup barbecue sauce, half of the cheese blend, the fried onions (separated into rings), 1 1/2 cups shredded cooked chicken, 1/4 cup chopped cilantro, and the remaining cheese. Drizzle with barbecue sauce before serving.
Pizza with tomatoes and hummus
Mix 4 tablespoons each of za'atar spice mix and olive oil until a paste forms. Fry the pizza dough; flip it over and top with the spice mix and 4 ounces of crumbled feta cheese. Before serving, top with 1/2 cup hummus diluted with 2 tablespoons of water, 2 small chopped tomatoes, and a drizzle of olive oil. Sprinkle with flaky salt.
Pizza with zucchini and corn
Toss 1 1/2 cups yellow and/or orange cherry tomatoes, 1 sliced yellow zucchini, 1 yellow bell pepper (sliced into rings), and 1 head of corn with olive oil. Thread the tomatoes onto skewers. Grill the vegetables over medium heat, turning, until softened, 3 to 10 minutes. Remove the tomatoes from the skewers and toss with 2 tablespoons olive oil; season with salt and pepper and crush with a fork. Trim the kernels from the corn. Toast the pizza dough; flip and top with the fried tomatoes, 1 cup shredded Monterey Jack cheese, the fried zucchini, peppers, and corn, and more cheese.
Categories:
Similar recipes
