Beyond a chance to get outside, learning how to grill pizza can result in the tastiest pizza recipe you've ever made. Lightly charred spots are just the beginning—by cooking your pizza on a grill (and benefitting from the extra heat that an oven can't match) you'll get a crispy crust and perfectly melted toppings.
The secret to grilling success? Have all your ingredients ready to go before you head out. Grilled pizzas cook quickly and there's no wiggle room for chopping extra veggies. You'll cook your dough for just 3 or 4 minutes, then it's sauce and topping time. Finish with a closed-lid cook for 8 minutes or so and, just like that, it's pizza night.
Related: Our Best Grilled Pizza Recipes
Pictured recipe: Grilled Pizza with Pesto, Tomatoes & Feta
Step 1: Preheat grill to low. Prep all your toppings and take them out to the grill in little bowls on a cutting board or tray.
Bonus: Preparing different toppings in advance means you can make different pies for different tastes. Or make a host of personal pies: one to suit each person.
Step 2: Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal. Then, oil the grill rack.
Step 3: Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Step 4: Using a large spatula, flip the crust. Spread desired sauce on the crust, leaving a 1-inch border.
Step 5: Add toppings, including cheese.
Step 6: Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.
Don't worry—your pizza dough won't fall through the grill grates. Cooking times may vary, however, depending on your dough's thickness and grill's hot spots. Consider your first grilled pizza a gauge for future no-stress dinners. Now that's amore!
Get the full recipe for Grilled Garden Pizza
Burn 6 quarts of charcoal until the coals are mostly white, about 20 minutes. Spread the coals in an even layer and place a grate over the coals. Let the coals burn until they are about medium-low (to test the heat, hold your palm about 5 inches above the grill rack; if you can keep it there for about 8 seconds, the fire is medium-low). Transfer your pizza crust to the grill rack, cover the grill and cook until lightly browned, 3 to 4 minutes. Flip the crust, add the toppings, cover the grill and cook until the toppings are hot and the bottom of the crust has browned, 5 to 8 minutes.
Pictured recipe: Grilled Pizza with Prosciutto, Corn & Basil
A no-fail pizza formula! Add one or more items from each of these bulleted lists for the ultimate healthy pizza pie.
• Dough (like this homemade whole-wheat version)
• Sauce: Marinara (try this homemade version or opt for jarred, like Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce), pesto, olive oil, barbecue sauce, tomato paste
• Cheese: Mozzarella, smoked gouda, Monterey Jack, feta, provolone, blue cheese crumbles, Parmesan
• Vegetables: Cooked eggplant, corn, green onions, scallions, diced plum tomatoes, olives, jarred roasted red peppers, jalapeños, spinach, basil, arugula, zucchini, bell pepper
• Proteins: Black beans, cooked shredded chicken, cooked ground beef, thinly sliced prosciutto