HOW TO MAKE A GRILLED PIZZA
Baked pizza can't hold a flame to grilled pizza.

Are you getting bored with the same old burgers, bratwursts and barbecue? Here’s a new idea that will put some excitement back into your backyard. Prepare a pizza on the grill. It gives your pie a wonderful, smoky flavor and an irresistible, crispy crust. One try and you’ll never do delivery again. Start with one of our delicious pizza recipes below and adjust directions accordingly for the grill.

Italian Turkey Pizza

Artichoke and Sausage Pesto Pizza

TOOLS
You just need a few basic tools to get started:

Grill with a cover
Pizza pan or metal cookie sheet
Pizza peel or a couple of spatulas
Potholders
Surface for dough and pizza preparation

INSTRUCTIONS
Follow these simple steps for the perfect grilled pizza:

1. Light the Grill

   High heat is a must for pizza to cook properly. Whether using charcoal or gas, be sure to give the grill plenty of time to heat up. Charcoal should be white before grilling, and a gas grill should be turned to high.

2. Prepare the Dough

   Using either a rolling pin or by hand, shape the dough into rounds no more than ¼-inch thick. Thick crust will work, but thin crust is recommended since it’s easier to cook properly – not to mention that it helps cut down on those extra carbs. If you don’t want to deal with making dough, buy a pre-made pizza crust and grill it using the same method as homemade dough. Thin crust lovers can just cut it in half to make two thin crust pizzas.

3. Grill One Side of the Dough

   Next you’ll need to par-bake one side of the dough on the grill. Before tossing it on, oil the grill grate and the side of the dough to be grilled first in order to minimize sticking. Then carefully slide the dough on the grill using a cornmeal-coated peel or pizza pan. The first side takes about 3 minutes, and you’ll know it’s time to remove it when you see it bubbling.

4. Top your Pizza

   Have all of your ingredients prepared and near the grill so topping the pizza is a snap. Using your peel, remove the dough and flip it over onto a floured surface, cooked side up. Now complete the pizza with your chosen toppings. For best results, use only a small amount of sauce and minimal toppings.

5. Grill the Other Side

   Now once again slide the peel back under the pizza and place it on the grill, uncooked side down. Cover the grill immediately to help melt the cheese and heat the toppings. Depending on the heat of the grill and the size of your pies, this can take anywhere from two to ten minutes.

6. Remove, Slice and Serve

   After checking to make sure your toppings are cooked through, use the peel to remove the finished pizza from the grill. Now slice up your pie and enjoy. Or more likely, get started on your next one, because once everyone sees this unique culinary creation, you can expect the requests to come pouring in.

TIPS
Helpful hints from those who know their way around a pizza:

• For gatherings, it’s fun to make small pizzas and let your guests choose what they want on theirs.
• To increase the smoky flavor of your pizza, add a chunk of mesquite or hickory wood to the grill.
• To prevent the dough from burning, just slide a pizza pan or cookie sheet under the pizza while it’s on the grill. This will give your toppings more time to cook.
• Try topping with fresh tomatoes instead of tomato sauce. They yield less juice and minimize grilling flare-ups.
• If you’re using a pizza stone for the grill, be sure to heat it for at least 15 minutes. You’ll know it’s hot enough when water sizzles and evaporates on the surface.
• If you’re using heavy toppings, like meats or thick-cut veggies, consider grilling them a bit first so they’re cooked through at the same time as the crust.

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