Crispy Grilled Pizza on Gas Grill
A quick and easy recipe for making perfectly crispy grilled pizza on a gas grill, ideal for outdoor cooking with a smoky, golden crust and melty cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ball of store-bought or homemade pizza dough (about 12 oz / 340 g)
- 2 tablespoons olive oil (for brushing, adds crispness and prevents sticking)
- 1/2 cup marinara or pizza sauce
- 1 1/2 cups shredded mozzarella cheese (fresh or low-moisture, shredded)
- Optional toppings: pepperoni slices, fresh basil leaves, sliced bell peppers, mushrooms, or any favorite toppings
- Sprinkle of grated Parmesan cheese
- Fresh cracked black pepper (to taste)
- Red chili flakes (to taste)
- Extra virgin olive oil for drizzling
Instructions
- Preheat the gas grill to high heat (about 500°F / 260°C) and let it preheat for 10-15 minutes. Place a pizza stone on the grill grates if using.
- Roll out the pizza dough on a floured surface into a roughly 12-inch (30 cm) circle about 1/4 inch (6 mm) thick. Let rest 5 minutes if dough resists stretching.
- Lightly brush one side of the dough with olive oil. Place the oiled side down on the grill grate.
- Close the lid and grill for 2-3 minutes until grill marks appear and the dough firms up. Check the bottom for a golden brown, slightly charred crust.
- Brush the uncovered side with olive oil, then flip the dough. Immediately spread pizza sauce evenly over the grilled side, add cheese and chosen toppings. Close the lid.
- Grill for another 3-5 minutes until the cheese melts, rotating the pizza if needed to avoid hot spots.
- Remove the pizza carefully using a pizza peel or spatula. Sprinkle with Parmesan, fresh basil, black pepper, and drizzle with olive oil. Let rest for 1 minute before slicing.
Notes
Use two-zone cooking on the grill to manage heat: one side high for searing crust, the other low or off for melting toppings. Brush dough with olive oil to prevent sticking. If cheese melts too slowly, move pizza to indirect heat and close lid to create a mini-oven effect. Avoid overloading toppings to keep crust crispy.
Nutrition
- Serving Size: 1/4 of the pizza
- Calories: 320
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 15
Keywords: grilled pizza, gas grill pizza, outdoor cooking, crispy pizza, easy pizza recipe, summer recipe, backyard pizza