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Pizza On The Grill II

Pizza On The Grill II

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
HJR

HJR

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. 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.
  3. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

A Turtle in the Kitchen
130

A Turtle in the Kitchen

5/1/2009

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.

Momi
94

Momi

7/2/2007

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!

Doug Hols
75

Doug Hols

7/31/2007

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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