Grilled Pizza: 3 Easy Examples (Plus 3 More You’ll Love)

Introduction to Grilled Pizza

Grilling pizza is one of the easiest ways to turn your backyard into a mini pizzeria. The direct, high heat from the grill crisps the crust in just a few minutes, while a closed lid creates an oven-like environment to melt the cheese and cook the toppings.

Why grill pizza instead of baking it?

• Higher heat: Many home ovens top out around 500°F, while grills can easily reach 600°F or more, which is closer to traditional wood-fired pizza temperatures.
• Smoky flavor: Charcoal or wood chunks add a subtle smokiness that pairs beautifully with tomatoes, cheese, and grilled vegetables.
• Fast cooking: Most grilled pizzas cook in 8–10 minutes total once the grill is hot.
• Flexible and fun: Everyone can build their own pizza with favorite toppings.

According to the U.S. Department of Agriculture, foods that contain meat, poultry, or perishable toppings should be cooked to safe internal temperatures and not left in the “danger zone” (40–140°F) for more than 2 hours (or 1 hour if above 90°F) to reduce the risk of foodborne illness. You can read more about safe grilling practices from the USDA.

In the sections below, you’ll find:

• Key equipment and ingredients for grilled pizza
• A simple step-by-step method that works for almost any pizza
• Six detailed grilled pizza examples, starting with three very easy ones
• Pro tips for preventing sticking, burning, or undercooked centers
• A short FAQ to answer common questions

Essential Basics for Grilled Pizza

Recommended Equipment

You don’t need much to get started:

• Gas or charcoal grill (lid is important)
• Sturdy tongs
• Spatula or pizza peel (a wide metal spatula works fine)
• Rolling pin or your hands for stretching dough
• Small bowls for toppings
• Oil brush or paper towel dipped in oil to grease grates

A pizza stone is optional. Many people grill pizza directly on the grates, which gives that classic char. A stone can help if you want a gentler, more even heat.

Best Dough for Grilling

You can use:

• Store-bought refrigerated pizza dough
• Homemade dough
• Pre-baked flatbreads or naan (great for beginners)
• Gluten-free dough (slightly more delicate, but works well with care)

Let dough rest at room temperature for 20–30 minutes before shaping. This relaxes the gluten and makes stretching easier.

Basic Grilled Pizza Method (Works for All Examples)

1. Preheat the grill

   • Aim for medium to medium-high heat: about 450–500°F.
   • On a gas grill: preheat 10–15 minutes with the lid closed.
   • On charcoal: arrange coals in an even layer and let flames die down until coals are glowing.

2. Prep your toppings

   • Use pre-cooked meats (chicken, sausage, bacon).
   • Slice vegetables thinly so they cook quickly.
   • Keep sauces and cheeses ready in small bowls.

3. Shape the dough

   • Lightly flour your work surface.
   • Stretch or roll dough to about 10–12 inches and 1/8–1/4 inch thick.
   • Brush one side with olive oil.

4. Grill the first side (no toppings yet)

   • Clean and oil the grates.
   • Place dough oil-side down directly on the grates.
   • Close the lid and cook 2–4 minutes until the bottom has grill marks and feels set.

5. Flip and top

   • Flip the crust with tongs. The grilled side is now facing up.
   • Quickly add sauce, cheese, and toppings in a thin, even layer.

6. Finish cooking

   • Close the lid and cook another 4–6 minutes, until cheese is melted and the bottom is crisp but not burned.

7. Rest and slice

   • Let pizza rest 1–2 minutes before slicing. This helps cheese set slightly.

Pro Tip: Keep toppings light. Too much sauce or cheese can make the center soggy and slow to cook.

Example 1: Classic Margherita Grilled Pizza

A Margherita pizza is the perfect starting point: simple ingredients, big flavor, and very forgiving on the grill.

Ingredients (1 medium pizza)

• 10–12 oz pizza dough
• 2–3 tbsp olive oil (divided)
• 1/3–1/2 cup crushed tomatoes or pizza sauce
• 4–5 oz fresh mozzarella, sliced or torn
• 6–8 fresh basil leaves
• Salt and freshly ground black pepper
• Optional: 1–2 tsp grated Parmesan, drizzle of balsamic glaze

Step-by-Step Instructions

1. Preheat the grill to medium-high (about 475–500°F).
2. Shape the dough into a 10–12 inch round or oval. Brush one side with olive oil.
3. Grill the first side for 2–3 minutes, lid closed, until lightly charred and set.
4. Flip the crust so the grilled side is facing up.

5. Add toppings quickly:

   • Spread a thin layer of crushed tomatoes.
   • Arrange mozzarella pieces evenly.
   • Sprinkle lightly with salt and pepper.
6. Finish grilling for 4–5 minutes with the lid closed, until cheese is melted and bubbly.
7. Add fresh basil right after removing from the grill so it wilts slightly but doesn’t burn.
8. Optional: drizzle with a little olive oil or balsamic glaze, slice, and serve.

Important Note: Add basil after grilling or in the last 30 seconds. Basil burns quickly on high heat.

Example 2: BBQ Chicken Grilled Pizza

This version is great for using leftover grilled or rotisserie chicken. The sweet-tangy sauce and smoky grill flavor make it ideal for casual cookouts or game day.

Ingredients (1 medium pizza)

• 10–12 oz pizza dough
• 2–3 tbsp olive oil (divided)
• 1/2 cup BBQ sauce (plus extra for brushing chicken)
• 1–1 1/2 cups cooked shredded or diced chicken breast or thigh
• 1 cup shredded mozzarella
• 1/2 cup shredded cheddar or Monterey Jack
• 1/4 small red onion, thinly sliced
• Optional: sliced jalapeños, chopped cilantro, or green onions

Step-by-Step Instructions

1. Prep the chicken:

   • If using raw chicken, cook it first to 165°F internal temperature (check with a food thermometer). The USDA recommends this temperature for poultry to reduce the risk of foodborne illness. See USDA safe minimum internal temperatures.
   • Toss cooked chicken with 2–3 tbsp BBQ sauce.
2. Preheat the grill to medium (about 450°F).
3. Shape the dough and brush one side with olive oil.
4. Grill the first side for 2–3 minutes, lid closed.
5. Flip the crust so the grilled side is up.

6. Add toppings:

   • Spread a thin layer of BBQ sauce.
   • Sprinkle on mozzarella and cheddar.
   • Add sauced chicken and red onion slices.
   • Add jalapeños if you like heat.
7. Finish grilling 5–6 minutes, lid closed, until cheese is melted and edges are browned.
8. Garnish with chopped cilantro or green onions before serving.

Pro Tip: Use a thicker BBQ sauce so it doesn’t run off the crust. If your sauce is very thin, simmer it for a few minutes to reduce.

Example 3: Veggie Lover’s Grilled Pizza

This colorful pizza is perfect for vegetarians or anyone trying to eat more vegetables. Grilling brings out the natural sweetness in veggies like peppers and onions.

Ingredients (1 medium pizza)

• 10–12 oz pizza dough
• 2–3 tbsp olive oil (divided)
• 1/3–1/2 cup marinara or pizza sauce
• 1 cup shredded mozzarella
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 red onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/2 small zucchini, thin rounds or half-moons
• 4–5 mushrooms, thinly sliced
• Handful baby spinach or arugula
• Dried Italian seasoning or oregano

Step-by-Step Instructions

1. Preheat the grill to medium-high.
2. Prep vegetables: slice them thin so they soften quickly. For very firm veggies (like thick bell pepper strips), you can pre-grill them 2–3 minutes.
3. Shape the dough and brush one side with olive oil.
4. Grill the first side 2–3 minutes.
5. Flip the crust so the grilled side is up.

6. Add toppings in this order:

   • Sauce in a thin layer.
   • Mozzarella cheese.
   • Vegetables in a single, fairly even layer.
   • Feta or goat cheese, if using.
   • Sprinkle with Italian seasoning.
7. Finish grilling 5–7 minutes, until cheese is melted and veggies are tender.
8. Top with fresh spinach or arugula right after grilling so it wilts slightly.

Important Note: High-moisture veggies (like zucchini and mushrooms) can release water. Keep slices thin and avoid piling them too thickly to prevent a soggy center.

Example 4: White Garlic & Spinach Grilled Pizza

This “white pizza” skips tomato sauce and uses a garlicky olive oil base instead. It’s rich but surprisingly light, especially with fresh greens on top.

Ingredients (1 medium pizza)

• 10–12 oz pizza dough
• 3 tbsp olive oil (divided)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1 cup shredded mozzarella
• 1/2 cup ricotta cheese (drained if very wet)
• 1/4 cup grated Parmesan
• 1–1 1/2 cups fresh baby spinach
• Salt, pepper, and a pinch of red pepper flakes (optional)

Step-by-Step Instructions

1. Make garlic oil: mix 2 tbsp olive oil with minced garlic, a pinch of salt, and red pepper flakes if using.
2. Preheat the grill to medium-high.
3. Shape dough and brush one side lightly with plain olive oil.
4. Grill the first side 2–3 minutes.
5. Flip the crust so the grilled side is up.

6. Add toppings:

   • Brush grilled side with garlic oil.
   • Drop small spoonfuls of ricotta evenly over the crust.
   • Sprinkle mozzarella and Parmesan over the top.
   • Add a light layer of spinach.
7. Finish grilling 4–6 minutes until cheese is melted and crust edges are golden.
8. Season with a little extra salt and pepper if needed.

Pro Tip: If your ricotta is very wet, spread it on a paper towel-lined plate for a few minutes to remove excess moisture before topping.

Example 5: Breakfast-Style Grilled Pizza

This is a fun weekend brunch idea: eggs, breakfast meat, and cheese on a crispy grilled crust. For food safety, make sure meat is fully cooked and eggs reach a safe temperature.

Ingredients (1 medium pizza)

• 10–12 oz pizza dough
• 2–3 tbsp olive oil
• 1/3 cup light cream sauce, cheese sauce, or a thin layer of ricotta
• 1/2 cup cooked breakfast sausage, bacon, or ham (crumbled or diced)
• 1 cup shredded cheddar or a cheddar–mozzarella blend
• 2–3 eggs
• 1–2 green onions, sliced
• Salt and pepper

Step-by-Step Instructions

1. Cook meats first:

   • Bacon and sausage should be fully cooked and drained on paper towels.
   • Ham should be pre-cooked.
2. Preheat the grill to medium.
3. Shape the dough and brush one side with olive oil.
4. Grill the first side 2–3 minutes.
5. Flip the crust so the grilled side is up.

6. Add toppings:

   • Spread a thin layer of cream sauce or ricotta.
   • Sprinkle cheese evenly.
   • Add cooked breakfast meat.
   • Carefully crack 2–3 eggs on top, spacing them out.

7. Finish grilling:

   • Close the lid and cook 6–9 minutes, checking occasionally.
   • You want egg whites set and yolks at your preferred doneness. For safety, the USDA recommends cooking eggs until both the white and yolk are firm, especially for children, older adults, or pregnant people. See egg safety guidelines from the FDA.
8. Garnish with green onions, season with salt and pepper, slice carefully around the eggs, and serve.

Important Note: If you prefer runny yolks but want to be extra cautious, you can soft-scramble eggs on the stovetop first and add them as a topping instead of cracking raw eggs on the pizza.

Example 6: Dessert Grilled Pizza (Fruit & Mascarpone)

Grilled pizza isn’t just for savory toppings. A lightly sweetened crust with grilled fruit makes a fun, shareable dessert.

Ingredients (1 medium dessert pizza)

• 10–12 oz pizza dough (or use a thinner portion for a crispier dessert)
• 2–3 tbsp melted butter or neutral oil
• 1–2 tbsp granulated sugar (optional, for sprinkling)
• 1/2 cup mascarpone or cream cheese, softened
• 1–2 tbsp honey or maple syrup (plus extra for drizzling)
• 1–2 cups sliced fruit (e.g., peaches, nectarines, strawberries, or pineapple)
• Optional: fresh mint, powdered sugar, chopped nuts

Step-by-Step Instructions

1. Preheat the grill to medium.

2. Prep fruit:

   • For firmer fruits like peaches or pineapple, you can pre-grill slices 1–2 minutes per side until lightly charred.
3. Shape the dough and brush one side with melted butter or oil.
4. Grill the first side 2–3 minutes.
5. Flip the crust so the grilled side is up.

6. Add toppings:

   • Mix mascarpone with honey or maple syrup.
   • Spread sweetened mascarpone over the grilled side.
   • Arrange fruit slices evenly.
   • Lightly sprinkle edges of crust with sugar if desired.
7. Finish grilling 3–5 minutes, just until the crust is cooked through and fruit is warm.
8. Drizzle with extra honey or maple syrup and garnish with mint, powdered sugar, or nuts.

Pro Tip: Keep the grill temperature a bit lower for dessert pizzas to avoid burning sugar on the crust.

General Pro Tips for Perfect Grilled Pizza

1. Prevent Sticking

• Always start with clean, hot grates. Use a grill brush before cooking.
• Lightly oil the grates using tongs and a folded, oil-dipped paper towel.
• Oil the dough, not the grill, for extra insurance.

2. Control Heat

• If the bottom is burning before the cheese melts, move the pizza to a cooler part of the grill or reduce the heat.
• On charcoal, create a two-zone fire: one side hotter, one side cooler. Start on the hot side, finish on the cooler side.

3. Use the Lid

• Closing the lid turns your grill into an oven, helping toppings cook and cheese melt evenly.
• Try to limit how often you open the lid—heat escapes quickly.

4. Keep Toppings Light and Pre-Cooked

• Heavy, wet toppings can lead to soggy centers.
• Cook raw meats and harder vegetables (like potatoes) ahead of time.

5. Food Safety Basics

• Keep raw meats separate from vegetables and ready-to-eat toppings.
• Use a clean plate and utensils for cooked pizzas (not the same ones used for raw meat).
• The CDC offers a helpful overview of safe food handling, including cross-contamination and temperature guidelines.

Frequently Asked Questions (FAQ)

1. Can I use a pizza stone on the grill?

Yes. Place the stone on the grill while it preheats so it warms gradually. Grill with the lid closed. You may need slightly longer cooking times, but you’ll get a very evenly cooked crust. Avoid placing a cold stone on a very hot grill to reduce the risk of cracking.

2. Do I have to make my own dough?

Not at all. Store-bought refrigerated dough, canned dough, or even flatbreads and naan work well. For beginners, pre-baked flatbreads are especially easy because you skip the first “naked” grilling step and just warm and crisp the bread with toppings.

3. How do I keep the dough from falling through the grates?

If your dough is tearing or sagging:

• Make sure the dough is not too thin (about 1/8–1/4 inch is ideal).
• Let it rest at room temperature so it stretches without shrinking or tearing.
• Grill over medium to medium-high heat so the bottom sets quickly.
• If you’re worried, start with smaller individual pizzas instead of one large one.

4. Can I grill frozen pizza?

You can, but results vary. Many frozen pizzas are designed for oven baking and may scorch on a grill. If you try it, keep heat moderate, place the pizza on a pizza stone or a sheet of heavy-duty foil, and check frequently.

5. What’s the best cheese for grilled pizza?

Mozzarella is the classic choice because it melts smoothly. For extra flavor, mix mozzarella with cheeses like cheddar, provolone, Parmesan, or feta. Just avoid piling cheese too thickly, as it can insulate the toppings and keep them from heating through.

With these six examples and core techniques, you can mix and match sauces, cheeses, and toppings to create your own signature grilled pizzas. Start simple, watch the heat, and don’t be afraid to experiment—your grill can do much more than burgers and steaks.