Grilling pizza changes everything about homemade pizza night. The crust gets charred and smoky in a way that no home oven can replicate, and the whole process takes about ten minutes once the grill is hot. Roll out the pizza dough, spread tomato sauce over it, pile on mozzarella cheese, grilled vegetables, and sausage, and slide it onto the grates over medium-high heat. The bottom blisters and crisps while the cheese melts from the radiant heat above. This is the one I pull out when we want something that actually feels like restaurant pizza.
The grill needs to be preheated to medium-high so the dough cooks through without burning on the bottom. Grilled vegetables go on raw since they finish cooking on the pizza, and the sausage should be pre-cooked or sliced thin enough to cook through in the time it takes the crust to turn golden. Mozzarella melts fast, so it is the last thing to come together.
Tips for Grilling Pizza
Get the Dough Onto the Grill Cleanly
Roll the pizza dough on a well-floured surface and transfer it to the grill using a floured baking sheet or pizza peel. Sticky dough folds on itself during the transfer and is nearly impossible to unfold on hot grates. 
Place the dough directly on the grill grates. Do not use a baking sheet or foil on the grill, because the whole point is direct contact between the dough and the hot metal for those charred spots.
Top It Fast
Once the dough is on the grill, you have about two minutes before the bottom starts to burn. Spread the tomato sauce, add mozzarella cheese, grilled vegetables, and sausage quickly. Have everything prepped and within reach before the dough hits the grates.
Close the grill lid after topping to trap heat around the pizza. This melts the mozzarella and cooks the toppings from above while the bottom continues to crisp. Check after three to four minutes and rotate if one side is browning faster.
Grilled Pizza
- Total Time: 30 minutes
- Yield: Serves 4
Description
Take your homemade pizza to the next level by grilling it for a pie bursting with flavor, perfect for National Barbecue Month.
Ingredients
- 1 lb (450g) pizza dough, divided into 4 portions
- 1/2 cup tomato sauce
- 8 oz (225g) fresh mozzarella, sliced or shredded
- 1 cup grilled vegetables (zucchini, peppers, onion), sliced
- 4 oz (113g) Italian sausage, cooked and crumbled (optional)
- 2 tablespoons olive oil for brushing
- Fresh basil for topping
Instructions
- Preheat the grill to medium-high heat.
- Roll out the pizza dough on a floured surface.
- Spread tomato sauce over the dough.
- Add mozzarella cheese, grilled vegetables, and sausage.
- Place the pizza on the grill and cook until the crust is golden and the cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 15
- Carbohydrates: 50
- Fiber: 3
- Protein: 20
Frequently Asked Questions
What kind of pizza dough works best on a grill?
Store-bought or homemade dough both work. A slightly thicker dough holds up better on the grill than very thin dough, which can tear or fall through the grates. Let the dough come to room temperature before rolling so it stretches without springing back.
Can I grill pizza on a charcoal grill?
Yes. Charcoal grills add extra smokiness. Bank the coals to one side so you have a hot zone for the initial sear and a cooler zone where you can move the pizza if the bottom is browning too fast.
What grilled vegetables work best?
Zucchini, bell peppers, eggplant, and mushrooms all grill well and hold their shape on the pizza. Slice them thin so they cook through quickly. Toss with a little olive oil and salt before grilling.
Great video and thanks for the post, Maya!
I’ve been grilling pizza for years now — if anyone here hasn’t tried it yet, trust me, it’s one of the best ways to cook pizza, especially if you like it crispy.