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    You are in: Home / Recipes / Grilled Pizza Recipe
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    Grilled Pizza

    Grilled Pizza. Photo by WorkingMom2three

    1/2 Photos of Grilled Pizza

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Derf's Note:

    This was so much fun!! and so good!! Can't wait to do it again. Stretching the dough instead of rolling it makes it nicely uneven, creating crispy textures. We topped with sliced tomatoes, sliced mushrooms, tender crisp asparagus and parmesan cheese, sprinkled with oregano and thyme. We just used one dough ball. from the local newspaper.

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    Units: US | Metric

    • 1 (1 lb) package frozen bread dough

    toppings of your choice

    For the seasoning


    1. 1
      to make the seasoning: In a small ssaucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.
    2. 2
      The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet.
    3. 3
      Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil.
    4. 4
      Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles, it will deflate when turned over.
    5. 5
      Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes.
    6. 6
      Remove from grill and cool slightly on a cooling rack. Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough.

    Ratings & Reviews:

    • on June 27, 2008


      Excellent flavor! I used another recipezaar recipe for the dough itself, and italian-herb seasoned hamburger with diced salami and chopped tomatoes for the topping, under mozzarella/cheddar blend. The seasoning and method of this recipe were wonderful - with one word of caution. ***Please make sure you don't have even small puddles of the olive oil seasoning on your pizza crust when you flip it - I did, and the resulting instant fireball from my gas BBQ grill removed some of my eyelashes and required a haircut on my bangs to even out the burned edges! Possibly, I'm a dork... but it just didn't register beforehand. sigh. I'm still giving it 5 stars, how's that for a great tasting recipe?!

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    • on August 17, 2014


      I used different toppings but it was so good with the oil mixture. Have some left so will do another pizza soon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2008


      This was the first time I tried grilling pizza, and it came out great. I used store made dough, and we ended up making 4 pizzas. I think I should have let the dough rest a bit more after stretching, because it kept pulling back. Also, I had about 3/4 cup left (or more) of the oil spice mix - even with 4 pizzas. I cannot see how you would use all that oil for one pizza. We topped our with fresh tomato, mushrooms, and asparagus (and cheese of course). See picture. The crust is very thick, and you think it won't be cooked through, but it is, and it's very tasty, especially with the oil mixture.

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    Read All Reviews (7)


    Nutritional Facts for Grilled Pizza

    Serving Size: 1 (19 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 162.2
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 97.6 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 0.1 g

    The following items or measurements are not included:

    frozen bread dough

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