Learn the secrets to perfecting grilled pizza by following these easy steps and get the recipe for my favorite cheese pizza dough.
There’s no secret I love to bake but from time to time I turn off the oven and relax in a chair on out back deck and watch my husband firing up the grill. We don’t have a big fancy grill but our little charcoal grill is enough for the three of us. Vegetables, meat or fruit , we make it work.
Unfortunately my relaxing time came to an end the moment I suggested we cook pizza of the grill. Yeah, I wasn’t playing smart. But it’s OK. After a few burned pizzas I figured out how to make a grilled pizza that leaves my family award me the mom of the year.
And not just grilled pizza, but pizza made with dough made from scratch and packed with shredded cheese leaving my family oohing and aahing all day long. 
Secrets to perfecting grilled pizza
First and the most important tip is being organized. Before you even fire up the grill make sure you have all your toppings handy, the extra baking sheet, the pastry brush, oil,, scissors, salt and pepper. There’s no such thing as over-prepared when it comes to grilled pizza.
Once you have everything in place it’s time to fire up the grill. Heat the grill until the internal temperature reaches 450F but no more than 500F. Since your grill it’s going to be that hot, the pizza will only take few minutes to cook.
As much as I try, I can not place the toppings on my pizza while still on the grill. If you’re like me, once the pizza is lightly brown on one side, remove it from the oven, flip it, arrange the toppings on the grilled side and return it to the grill. Make sure your grill’s lid is closed all the time. This ensure the grill’s temperature is still above 400F.
Knowing that grilled pizza takes only 7-9 minutes to cook it’s very important to not be heavily topped or you’ll end up with toppings not fully cooked. 
Let’s talk toppings!
I love vegetables on my pizza. Since I don’t cake much for tomato sauce, I skip it completely and just top my pizza with thinly sliced vegetables and a whole lot of cheese!
I use my OXO mandolin to cut veggies like onions, garlic, zucchini, mushroom but also to slice the cheese. Since I don’t use tomatoes sauce, I use halved or quartered grape tomatoes.
Alternately, you can partial cook your vegetables or grill them ahead of time.
If you’re using meat, it must be fully cooked!
What are your secrets for the perfect grilled pizza? please share your tips in the comments below.
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Disclosure – this post is sponsored by Jarlsberg. Although I’ve been monetary compensated to develop the recipe and write this post, the opinions expressed are all mine.
I usually form my crust, bake in a 450 degree oven for 5- 7minutes , meanwhile toss your vegetables with EVOO . When crust is a bit firm I lavish on Pizza Blend cheeses and then sliced seeded tomatoes, purple onion, Calamata Olives ( wonderful flavor on pizza ) mushrooms and shredded ham. Sprinkle Italian spice on top . No need to salt , olives are salty. Toss on grill to finish off and melt cheese. Hope you like it !
I have never par-baked my pizza crust before adding it on the grill. Thanks for the tip. Will have to try it.
Grilled pizza is my favorite way to eat pizza. Something about adding a little smokey flavour really does it for me. Plus, it’s pizza…it’s just good! Great post girl….now, I’mm go make ‘za for dinnah! Pinned!
That sounds amazing, Roxana!
YUM! I definitely want to grill some pizzas this summer, it’s so good.
ahhhhhh this grilled pizza looks AHHHMAZINGGGG!!! And I love that there’s cheese right in the crust!
Grilled pizza is amazing. I am loving the sliced veggie pizza. It looks so good.
That looks like your family will definitely be coming back for more. It looks wonderful. The imagination is the only limit on the different varieties to make. Blessings dear. Catherine
NY’s weather is ideal today to do a grilled pizza. I’ve printed and ready! Quick question – when I take pizza off grill to add toppings, should it be added to cooked pizza (flipping the pizza?) or, coals pretty much cook the dough top and bottom, with bottom just more?
Hi Ronnie,
The toppings are added to the cooked side. I will edit the recipe specifying the pizza has to be flipped. Thanks!
Roxana
I make my dough from scratch too, kneeding in garlic and basil. I roll out the dough, small pizza size and freeze the dough which holds up a little better on the grill.
There’s nothing better than grilled pizza, this looks killer!
I have never thought about grilling a pizza before. I love using my Weber. I will have to try this. Looks absolutely amazing!
I have never tried to grill pizza. This looks so easy so I’m going to have to give it a go. I found your recipe over at the Create, Link, Inspire Tuesday link party at Naptime Creations. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1mF7z6K. Have a wonderful day!!
Hello, Roxana! You are being featured at Redhead’s Kitchen tomorrow! Thank you for linking up to Inspiration Monday Party! Your pizza looks amazing!!