Mmm, can you smell that? Grilled pizza season is here! Whether you’re craving a quick weeknight dinner or hosting a summer gathering, these 18 mouthwatering recipes will transform your backyard grill into a pizzeria. From classic Margherita to creative gourmet toppings, get ready to elevate your grilling game and savor every cheesy, smoky bite. Let’s fire up the grill and dive into these irresistible creations!
Classic Margherita Grilled Pizza
Y’all, ditch the delivery—this grilled Margherita pizza brings Naples to your backyard. Fire up that grill for crispy, charred perfection in minutes. Seriously, it’s summer dinner goals.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 2 tbsp olive oil (extra virgin for best flavor)
– 1/2 cup tomato sauce (San Marzano for authenticity)
– 8 oz fresh mozzarella, sliced 1/4-inch thick (drain excess liquid)
– 1/4 cup fresh basil leaves (add after grilling to avoid wilting)
– 1/4 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)
Instructions
1. Preheat grill to high heat, aiming for 500°F—use a thermometer for accuracy.
2. Divide dough into two equal portions and stretch each into a 10-inch round on a floured surface.
3. Brush one side of each dough round lightly with 1 tbsp olive oil.
4. Place dough oiled-side down directly on grill grates; close lid and cook for 2-3 minutes until bottom has char marks and releases easily.
5. Flip dough using tongs and immediately brush top with remaining 1 tbsp olive oil.
6. Spread tomato sauce evenly over grilled side, leaving a 1/2-inch border for the crust.
7. Arrange mozzarella slices over sauce, avoiding overlap for even melting.
8. Sprinkle salt and pepper evenly over cheese.
9. Close grill lid and cook for 3-4 minutes until cheese is fully melted and bubbly.
10. Slide pizza onto a cutting board and top with fresh basil leaves.
11. Let rest for 1 minute before slicing to set the structure.
Melted mozzarella pools into the tangy sauce, while the crust stays crackly-thin with smoky grill kisses. Serve it straight off the board with a drizzle of chili oil or extra basil for a fresh kick.
Spicy Pepperoni and Jalapeño Grilled Pizza
Craving that perfect crispy-chewy crust with a fiery kick? This grilled pizza delivers smoky char and bold heat in every bite—no oven required. Get ready to transform your backyard grill into a pizzeria powerhouse.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 1/2 cup pizza sauce (or marinara for simplicity)
– 2 cups shredded mozzarella cheese (freshly grated melts better)
– 1/2 cup sliced pepperoni (thin slices for crispiness)
– 1/4 cup pickled jalapeño slices (fresh for extra heat, adjust to spice preference)
– 2 tbsp olive oil (or any neutral oil for brushing)
– Cornmeal for dusting (prevents sticking, optional but helpful)
Instructions
1. Preheat your grill to medium-high heat, aiming for 450-500°F—use a thermometer for accuracy.
2. Divide pizza dough into two equal portions and stretch each into a 10-inch round on a cornmeal-dusted surface.
3. Brush one side of each dough round lightly with olive oil to prevent sticking and promote browning.
4. Place dough oiled-side down directly on the grill grates and cook for 2-3 minutes until grill marks appear and bottom is firm.
5. Flip the dough using tongs and immediately top the grilled side with sauce, leaving a 1/2-inch border for the crust.
6. Sprinkle mozzarella cheese evenly over the sauce, followed by pepperoni and jalapeño slices.
7. Close the grill lid and cook for 4-5 minutes, checking at 3 minutes to avoid burning, until cheese is fully melted and bubbly.
8. Remove pizza from grill using a spatula and let rest for 2 minutes on a cutting board to set the cheese.
9. Slice into wedges and serve immediately while hot and crispy.
Unbelievably crispy crust meets gooey, spicy perfection—the smoky grill flavor elevates the pepperoni’s savoriness and jalapeño’s punch. Serve it straight off the grill with a cold drink, or slice it into strips for a shareable appetizer that’ll disappear fast.
Grilled Mediterranean Vegetable Pizza
Huddle up, pizza lovers! This grilled veggie masterpiece brings summer vibes to your table. Fire up that grill and let’s get charred, cheesy, and totally obsessed.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 1/2 cup pizza sauce (or marinara for shortcut)
– 1 cup shredded mozzarella cheese (low-moisture works best)
– 1/2 red bell pepper, sliced thin (seeds removed)
– 1/2 zucchini, sliced into 1/4-inch rounds
– 1/4 red onion, thinly sliced
– 2 tbsp olive oil (extra virgin for flavor)
– 1 tsp dried oregano (or fresh if you have it)
– 1/4 tsp red pepper flakes (optional for heat)
– Salt to taste (start with 1/4 tsp)
Instructions
1. Preheat your grill to medium-high heat, aiming for 450°F–500°F.
2. Roll out the pizza dough on a floured surface to a 12-inch circle.
3. Brush one side of the dough with 1 tablespoon of olive oil.
4. Place the dough oil-side down on the hot grill grates.
5. Grill for 2–3 minutes until bottom has char marks and firms up.
6. Flip the dough using tongs or a spatula.
7. Spread pizza sauce evenly over the grilled side, leaving a 1-inch border.
8. Sprinkle shredded mozzarella cheese over the sauce.
9. Arrange sliced red bell pepper, zucchini, and red onion on top.
10. Drizzle remaining 1 tablespoon of olive oil over the vegetables.
11. Sprinkle dried oregano, red pepper flakes (if using), and salt.
12. Close the grill lid and cook for 5–7 minutes until cheese melts and crust is crispy.
13. Remove from grill using a pizza peel or large spatula.
14. Let rest for 2 minutes before slicing.
Ultimate summer crunch meets creamy cheese in every bite. Serve it straight off the grill with a sprinkle of fresh basil or a drizzle of balsamic glaze for extra flair.
BBQ Chicken Grilled Pizza
OBSESSED with BBQ chicken pizza but hate soggy crust? Grill it. This crispy, smoky version will ruin takeout for you forever.
Ingredients
– 1 lb boneless chicken breast, cut into ½-inch cubes (thaw if frozen)
– 1 cup BBQ sauce, divided (use your favorite brand)
– 1 tbsp olive oil (or any neutral oil)
– 1 pre-made pizza dough (16 oz, room temperature)
– ½ cup shredded mozzarella cheese
– ¼ cup red onion, thinly sliced
– 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
1. Preheat grill to medium-high heat (400°F).
2. Toss chicken cubes with ¼ cup BBQ sauce in a bowl.
3. Heat olive oil in a skillet over medium heat.
4. Cook chicken for 6-8 minutes, stirring occasionally, until internal temperature reaches 165°F.
5. Remove chicken from heat and set aside.
6. Stretch pizza dough into a 12-inch circle on a floured surface.
7. Brush one side of dough lightly with olive oil.
8. Place dough oil-side down on the grill grates.
9. Grill for 3-4 minutes until bottom has char marks and firms up.
10. Flip dough using tongs.
11. Spread remaining ¾ cup BBQ sauce evenly over the grilled side.
12. Top with cooked chicken, mozzarella cheese, and red onion slices.
13. Close grill lid and cook for 5-7 minutes until cheese melts and crust edges are golden.
14. Remove pizza from grill and let rest for 2 minutes.
15. Garnish with fresh cilantro if desired.
16. Slice into 8 pieces and serve immediately.
NOTHING beats that crisp, grill-kissed crust against the sweet and tangy BBQ sauce. The cheese gets perfectly gooey while the chicken stays juicy. Try drizzling extra sauce on top or serving with a cool ranch dip for the ultimate game-day move.
Prosciutto and Arugula Grilled Pizza
Never settle for boring pizza again. This prosciutto and arugula grilled version brings crispy, smoky perfection to your backyard. Get ready to impress.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 2 tbsp olive oil (extra virgin preferred)
– 1/2 cup pizza sauce (or marinara)
– 8 oz fresh mozzarella, sliced (drained if wet)
– 3 oz prosciutto, thinly sliced
– 2 cups arugula
– 1 tbsp balsamic glaze (optional, for drizzling)
– Salt and pepper to taste (adjust as needed)
Instructions
1. Preheat grill to medium-high heat (400-450°F) and lightly oil grates to prevent sticking.
2. Divide dough into two equal portions and stretch each into a 10-inch round on a floured surface.
3. Brush one side of each dough round with 1 tbsp olive oil.
4. Place dough oiled-side down on the grill and cook for 2-3 minutes until grill marks form and bottom is firm.
5. Flip dough using tongs and immediately top grilled side with sauce, leaving a 1/2-inch border.
6. Arrange mozzarella slices evenly over sauce.
7. Close grill lid and cook for 3-4 minutes until cheese melts and crust is golden.
8. Transfer pizzas to a cutting board and top with prosciutto and arugula.
9. Drizzle with balsamic glaze and season with salt and pepper.
10. Slice and serve immediately for best texture.
A crispy, charred crust meets creamy mozzarella and salty prosciutto, balanced by peppery arugula. Try it with a fried egg on top for a brunch twist or paired with a crisp white wine.
Four Cheese Grilled Pizza Delight
Kick off your pizza game with this epic four-cheese grilled masterpiece. Get ready for cheesy, crispy perfection in minutes—no oven required!
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp for easier stretching)
– 1/2 cup marinara sauce (jarred or homemade, for quick assembly)
– 1/2 cup shredded mozzarella cheese (low-moisture for better melt)
– 1/4 cup shredded provolone cheese (adds a mild, creamy note)
– 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
– 1/4 cup crumbled gorgonzola cheese (or blue cheese, for a bold kick)
– 2 tbsp olive oil (or any neutral oil, for brushing and preventing stick)
– 1 tsp dried oregano (optional, for herbaceous aroma)
– 1/2 tsp red pepper flakes (optional, adjust to spice preference)
– Fresh basil leaves for garnish (adds freshness after cooking)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F–450°F, and lightly oil the grates to prevent sticking.
2. Divide the pizza dough into two equal portions and stretch each into a 10-inch round on a floured surface.
3. Brush one side of each dough round lightly with olive oil to create a crispy crust when grilled.
4. Place the dough rounds oiled-side down on the preheated grill and cook for 2–3 minutes until grill marks appear and the bottom is firm.
5. Flip the dough rounds using tongs and quickly spread marinara sauce evenly over the grilled side.
6. Sprinkle mozzarella, provolone, Parmesan, and gorgonzola cheeses over the sauce in an even layer.
7. Close the grill lid and cook for 3–4 minutes until the cheese is fully melted and bubbly.
8. Check the bottom crust for golden brown color and crispiness; adjust heat if needed to avoid burning.
9. Remove the pizzas from the grill and let them rest for 1 minute on a cutting board for easier slicing.
10. Sprinkle with dried oregano, red pepper flakes, and fresh basil leaves for added flavor and garnish.
Zesty and irresistibly gooey, this pizza boasts a smoky char from the grill that balances the rich, tangy cheese blend. Serve it sliced with a drizzle of olive oil or alongside a crisp salad for a full meal that’ll have everyone begging for seconds.
Hawaiian Grilled Pizza with Pineapple
Savor the tropical twist on pizza night! This Hawaiian grilled pizza brings sweet pineapple and savory ham together over smoky char. Fire up the grill for crispy, bubbly perfection in minutes.
Ingredients
– 1 lb pizza dough, store-bought or homemade (let rest at room temp for 30 minutes)
– 1/2 cup pizza sauce
– 1 1/2 cups shredded mozzarella cheese
– 1 cup diced ham
– 1 cup fresh pineapple chunks (canned works too, drained well)
– 2 tbsp olive oil
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Preheat grill to medium-high heat, about 450°F, and lightly oil grates to prevent sticking.
2. Divide pizza dough into two equal portions and stretch each into a 10-inch round on a floured surface.
3. Brush one side of each dough round lightly with olive oil to create a non-stick barrier.
4. Place dough oiled-side down on the grill and cook for 2-3 minutes until grill marks form and bottom is firm.
5. Flip dough using tongs and immediately top grilled side with pizza sauce, spreading evenly.
6. Sprinkle shredded mozzarella cheese over sauce, covering entirely for even melting.
7. Scatter diced ham and pineapple chunks evenly over cheese layer.
8. Close grill lid and cook for 4-5 minutes until cheese is fully melted and bubbly.
9. Check crust edges for golden brown color and crisp texture before removing.
10. Transfer pizza to a cutting board, sprinkle with red pepper flakes if desired, and slice into wedges.
Mouthwatering sweet and salty flavors mingle in every bite, with a crisp charred crust from the grill. Serve immediately with a cold drink for the ultimate summer meal, or add a drizzle of sriracha for extra kick.
Pesto and Sun-Dried Tomato Grilled Pizza
Grab your favorite dough and let’s fire up the grill for a flavor-packed twist on pizza night. This pesto and sun-dried tomato combo brings bold, Mediterranean vibes with minimal effort—perfect for impressing guests or treating yourself.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 1/2 cup basil pesto (jarred or fresh, adjust for more herby flavor)
– 1/3 cup sun-dried tomatoes in oil, drained and chopped (reserve oil for brushing)
– 8 oz fresh mozzarella, sliced (or shredded for easier melting)
– 2 tbsp olive oil (or use reserved sun-dried tomato oil)
– 1/4 tsp red pepper flakes (optional, for heat)
– Fresh basil leaves for garnish (adds freshness)
Instructions
1. Preheat your grill to medium-high heat (about 450°F) and lightly oil the grates to prevent sticking.
2. Roll out the pizza dough on a floured surface to a 12-inch circle or desired shape, aiming for even thickness to avoid burning.
3. Brush one side of the dough with olive oil or reserved sun-dried tomato oil for extra flavor and crispiness.
4. Carefully place the dough oiled-side down on the hot grill and cook for 2-3 minutes until grill marks appear and the bottom is firm.
5. Flip the dough using tongs and immediately spread pesto evenly over the cooked side, leaving a small border for the crust.
6. Top with sliced mozzarella and chopped sun-dried tomatoes, distributing them uniformly for balanced bites.
7. Close the grill lid and cook for another 3-4 minutes until the cheese is fully melted and bubbly, checking to avoid overcooking.
8. Sprinkle with red pepper flakes if using, then transfer to a cutting board and let rest for 1 minute to set.
9. Garnish with fresh basil leaves, slice into wedges, and serve immediately.
Bursting with herby pesto and tangy sun-dried tomatoes, this pizza boasts a crispy, charred crust and gooey cheese center. Try serving it with a side salad or drizzling with balsamic glaze for an extra pop of flavor that elevates every bite.
Buffalo Chicken Grilled Pizza
Who says pizza night can’t get a spicy upgrade? This Buffalo Chicken Grilled Pizza brings the heat with crispy crust and tangy sauce—no oven required. Whip it up fast for game day or a fun weeknight twist.
Ingredients
– 1 lb pizza dough, store-bought or homemade (let it come to room temperature for easier stretching)
– 1 cup cooked shredded chicken (use rotisserie for convenience)
– 1/2 cup Buffalo sauce, such as Frank’s RedHot (adjust for more or less spice)
– 1 cup shredded mozzarella cheese (low-moisture works best for grilling)
– 1/4 cup blue cheese crumbles (or sub ranch dressing for a milder flavor)
– 2 tbsp olive oil (or any neutral oil for brushing)
– 2 tbsp chopped celery (optional, for crunch)
Instructions
1. Preheat your grill to medium-high heat, about 450°F, and lightly oil the grates to prevent sticking.
2. Divide the pizza dough into two equal portions and stretch each into a 10-inch round on a floured surface.
3. Brush one side of each dough round lightly with olive oil—this helps achieve a crispy crust.
4. Place the dough oiled-side down on the hot grill and cook for 2–3 minutes until grill marks appear and the bottom is firm.
5. Flip the dough using tongs and immediately brush the top with Buffalo sauce, leaving a 1-inch border around the edges.
6. Sprinkle shredded mozzarella cheese evenly over the sauced area, followed by the shredded chicken.
7. Close the grill lid and cook for 3–4 minutes until the cheese is fully melted and the bottom is golden brown.
8. Remove the pizza from the grill and top with blue cheese crumbles and chopped celery for freshness.
9. Let it rest for 1–2 minutes before slicing to allow the toppings to set.
Outrageously crispy with a smoky char from the grill, each bite delivers a punch of spicy Buffalo flavor balanced by cool blue cheese. Serve it sliced with extra celery sticks and ranch dipping sauce for the ultimate crowd-pleaser.
Grilled Shrimp and Garlic Pizza
Toss your boring pizza nights out the window! This grilled shrimp and garlic pizza brings coastal vibes straight to your backyard with minimal effort and maximum flavor. Get ready to impress with this crispy, garlicky masterpiece.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (thaw if frozen)
– 1 pre-made pizza dough (16 oz, or homemade)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to spice preference)
– Salt and black pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. In a bowl, toss the shrimp with 1 tbsp olive oil, minced garlic, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred; remove and set aside. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Stretch the pizza dough into a 12-inch round on a floured surface, aiming for an even thickness.
5. Brush the dough with the remaining 2 tbsp olive oil on both sides to enhance crispiness.
6. Place the dough directly on the grill and cook for 2-3 minutes until grill marks appear and it’s firm. Tip: Use a spatula to check for doneness without burning.
7. Flip the dough and immediately top with mozzarella cheese, grilled shrimp, Parmesan, oregano, and red pepper flakes.
8. Close the grill lid and cook for 3-4 minutes until the cheese is melted and bubbly. Tip: Keep the lid closed to trap heat for a perfectly melted cheese.
9. Remove the pizza from the grill, garnish with fresh basil if desired, and let it cool for 1-2 minutes before slicing.
Serve this pizza hot for a crispy crust that contrasts with the juicy, garlic-infused shrimp. The blend of cheeses and a hint of spice makes it irresistible—try pairing it with a light salad or enjoy it as a standout appetizer at your next gathering.
Mushroom and Truffle Oil Grilled Pizza
Outrageously delicious and surprisingly simple! This mushroom and truffle oil grilled pizza brings gourmet flavors to your backyard. Fire up that grill and let’s get cooking.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temperature)
– 2 tbsp olive oil (or any neutral oil, divided)
– 8 oz cremini mushrooms, sliced (about 2 cups)
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp truffle oil (adjust to taste)
– Salt and black pepper (to season)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Preheat your grill to medium-high heat, about 450°F.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Brush one side of the dough with 1 tablespoon of olive oil.
4. Place the dough oiled-side down directly on the grill grates.
5. Grill for 3-4 minutes until the bottom has grill marks and is firm.
6. Flip the dough using tongs and brush the top with the remaining olive oil.
7. In a skillet over medium heat, sauté the sliced mushrooms and minced garlic for 5-7 minutes until tender and lightly browned.
8. Season the mushroom mixture with salt and black pepper to taste.
9. Spread the sautéed mushrooms evenly over the grilled side of the dough.
10. Sprinkle the mozzarella and Parmesan cheeses over the mushrooms.
11. Close the grill lid and cook for 5-7 minutes until the cheese is melted and bubbly.
12. Drizzle the truffle oil over the pizza immediately after removing from the grill.
13. Garnish with chopped fresh parsley if desired.
14. Let the pizza rest for 2 minutes before slicing to allow the cheese to set.
A crispy, smoky crust pairs perfectly with the earthy mushrooms and luxurious truffle oil. Serve it sliced into wedges for a casual appetizer or as a main dish with a simple salad. The aromatic truffle oil elevates every bite, making it feel restaurant-worthy.
Grilled Caprese Pizza with Balsamic Glaze
Just when you thought pizza couldn’t get better—grill it! This caprese twist brings summer vibes year-round with charred crust, melty cheese, and sweet-tangy glaze.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp for easier stretching)
– 2 tbsp olive oil (extra virgin for flavor, or any neutral oil)
– 1 cup shredded mozzarella cheese (low-moisture for less sogginess)
– 1 large tomato, sliced ¼-inch thick (ripe but firm to hold shape)
– ¼ cup fresh basil leaves (torn if large for even distribution)
– 2 tbsp balsamic glaze (store-bought or reduce balsamic vinegar with 1 tsp honey)
– Salt and pepper to taste (start with ½ tsp salt, ¼ tsp pepper)
Instructions
1. Preheat grill to medium-high heat (450°F) with lid closed for 10 minutes.
2. Roll pizza dough on a floured surface into a 12-inch circle or rustic shape.
3. Brush one side of dough with 1 tbsp olive oil to prevent sticking and add crispness.
4. Place dough oiled-side down on grill grates; close lid and cook for 3 minutes until grill marks form.
5. Flip dough using tongs; brush top with remaining 1 tbsp olive oil.
6. Sprinkle shredded mozzarella evenly over dough, leaving a ½-inch border for crust.
7. Arrange tomato slices in a single layer over cheese to avoid sogginess.
8. Close grill lid and cook for 5-7 minutes until cheese melts and crust is golden.
9. Remove pizza from grill; immediately top with fresh basil and drizzle balsamic glaze.
10. Season with salt and pepper to taste; let rest 2 minutes before slicing.
Fresh out of the grill, the crust is smoky and crisp with gooey cheese and juicy tomatoes. Serve it sliced with extra basil and a side salad for a full meal—perfect for alfresco dining or a quick weeknight win.
Smoked Sausage and Bell Pepper Grilled Pizza
Viral-worthy and flavor-packed, this grilled pizza combines smoky sausage with sweet bell peppers. Fire up your grill for a crispy crust that beats delivery every time. Get ready to impress with minimal effort and maximum taste.
Ingredients
– 1 lb smoked sausage, sliced into ¼-inch rounds (pre-cooked variety works best)
– 2 large bell peppers, any color, thinly sliced (mix colors for visual appeal)
– 1 pre-made pizza dough, 12-inch size (or homemade if preferred)
– 1 cup shredded mozzarella cheese (low-moisture for better melt)
– ½ cup pizza sauce (store-bought or homemade)
– 2 tbsp olive oil (for brushing and sautéing)
– 1 tsp garlic powder (optional, for extra flavor)
– Salt and black pepper to taste (adjust as desired)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
2. In a skillet over medium heat, sauté the sliced smoked sausage until lightly browned, about 5-7 minutes, then remove and set aside.
3. In the same skillet, add 1 tbsp olive oil and sauté the bell peppers until softened but still crisp, approximately 4-5 minutes, seasoning with salt and pepper.
4. Roll out the pizza dough on a floured surface to a 12-inch circle, ensuring an even thickness for uniform cooking.
5. Brush one side of the dough with olive oil and place it oil-side down on the preheated grill; cook for 2-3 minutes until grill marks appear and the crust is firm.
6. Flip the dough using tongs, then quickly spread pizza sauce evenly over the cooked side, leaving a ½-inch border for the crust.
7. Top with shredded mozzarella cheese, followed by the cooked sausage and bell peppers, sprinkling garlic powder over if using.
8. Close the grill lid and cook for 4-5 minutes, or until the cheese is fully melted and bubbly and the crust edges are golden brown.
9. Carefully remove the pizza from the grill using a large spatula, let it rest for 2 minutes to set, then slice and serve immediately.
Delightfully crispy with a smoky kick from the sausage and a sweet crunch from the peppers, this pizza is a crowd-pleaser. Serve it straight from the grill with a side salad for a complete meal, or cut into squares for easy sharing at gatherings.
Ricotta and Spinach Grilled White Pizza
You won’t believe how this creamy, crispy white pizza comes together in minutes. Grab your skillet and let’s get cheesy!
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 1 cup whole milk ricotta (drained if watery)
– 2 cups fresh spinach, roughly chopped (packed)
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)
– 1/4 cup grated Parmesan cheese (for finishing)
– Cornmeal or flour for dusting (prevents sticking)
Instructions
1. Preheat a cast-iron skillet or grill pan over medium-high heat (400°F surface temp) for 5 minutes.
2. Dust your work surface with cornmeal or flour to prevent sticking.
3. Stretch the pizza dough into a 12-inch circle or oval, about 1/4-inch thick.
4. Brush one side of the dough with 1 tbsp olive oil.
5. Place the dough oil-side down onto the hot skillet—it should sizzle immediately.
6. Cook for 3-4 minutes until golden brown and lightly charred in spots.
7. Flip the dough using tongs or a spatula.
8. Spread the ricotta evenly over the cooked side, leaving a 1/2-inch border.
9. Sprinkle the minced garlic, salt, and pepper over the ricotta.
10. Top with the chopped spinach, pressing gently into the ricotta.
11. Drizzle the remaining 1 tbsp olive oil over the spinach.
12. Cover the skillet with a lid or foil and cook for 4-5 minutes until the bottom is crisp and the spinach wilts.
13. Remove from heat and sprinkle with Parmesan cheese.
14. Let rest for 2 minutes before slicing to set the toppings.
Gorgeous golden crust cradles that creamy, garlicky ricotta and wilted spinach—each bite is a textural dream. Serve it sliced with a zesty side salad or drizzle with hot honey for a sweet-spicy kick!
Chorizo and Manchego Grilled Pizza
Kick your pizza night up a notch with this Spanish-inspired grilled masterpiece. Grab that chorizo and let’s fire up the grill for a flavor explosion you won’t forget.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temperature)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup tomato sauce (jarred or homemade, no sugar added)
– 6 oz Spanish chorizo, sliced 1/4-inch thick (cured, not raw)
– 1 cup shredded Manchego cheese (aged 3 months for best flavor)
– 1/4 cup fresh cilantro, chopped (optional garnish)
– 1 tsp smoked paprika (for dusting)
– Cornmeal for dusting (prevents sticking)
Instructions
1. Preheat grill to medium-high heat (400-450°F) for 10 minutes with lid closed.
2. Divide pizza dough into two equal portions on a floured surface.
3. Roll each portion into a 10-inch circle using a rolling pin.
4. Brush both sides of dough with olive oil using a pastry brush.
5. Dust grill grates with cornmeal to prevent sticking.
6. Place dough directly on grill grates and cook for 2-3 minutes until bottom has char marks.
7. Flip dough using tongs and immediately top grilled side with tomato sauce.
8. Sprinkle Manchego cheese evenly over sauce.
9. Arrange chorizo slices in a single layer on top of cheese.
10. Close grill lid and cook for 4-5 minutes until cheese melts and crust is crispy.
11. Remove pizza from grill using a pizza peel or large spatula.
12. Sprinkle with smoked paprika and chopped cilantro before slicing.
13. Let rest for 2 minutes on cutting board for easier slicing.
14. Cut into wedges using a pizza cutter or sharp knife.
Rustic and robust, this pizza delivers smoky chorizo against creamy Manchego with a crackly-thin crust. Serve it straight from the grill with a squeeze of lime or pair with a crisp Spanish albariño for ultimate vibes.
Zucchini and Feta Grilled Pizza
Brace yourself for the ultimate summer pizza hack! This zucchini and feta grilled pizza transforms humble ingredients into crispy, cheesy perfection. No oven needed—just fire up that grill and get ready to impress.
Ingredients
– 1 lb pizza dough (store-bought or homemade, room temp)
– 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
– 1 cup crumbled feta cheese
– 1/2 cup marinara sauce (or pesto for variation)
– 2 tbsp olive oil (extra virgin preferred)
– 1 tsp dried oregano (fresh works too)
– 1/2 tsp red pepper flakes (optional for heat)
– Salt and black pepper to taste (start with 1/4 tsp each)
Instructions
1. Preheat your grill to medium-high heat (400-450°F) and lightly oil the grates to prevent sticking.
2. Roll out the pizza dough on a floured surface to a 12-inch circle or rectangle, about 1/4 inch thick.
3. Brush one side of the dough with 1 tablespoon of olive oil—this ensures a crispy crust.
4. Carefully place the dough oiled-side down on the hot grill and cook for 2-3 minutes until grill marks appear and the bottom is firm.
5. Flip the dough using tongs and immediately spread marinara sauce evenly over the cooked side.
6. Top with sliced zucchini, arranging them in a single layer for even cooking.
7. Sprinkle crumbled feta cheese over the zucchini, followed by oregano, red pepper flakes, salt, and black pepper.
8. Close the grill lid and cook for 4-5 minutes until the cheese melts and the crust edges are golden brown.
9. Remove from grill using a spatula and let rest for 2 minutes before slicing—this prevents toppings from sliding off.
10. Slice into wedges and serve immediately.
Now that’s a flavor bomb! The crust is irresistibly crispy with smoky grill marks, while the zucchini stays tender and the feta adds a salty tang. Not your average pizza night—try drizzling with balsamic glaze or topping with fresh basil for an extra pop.
Conclusion
Just imagine the delicious possibilities! These 18 grilled pizza recipes offer endless inspiration for your next cookout. We hope you find a new favorite—give them a try, share your thoughts in the comments, and pin this article to your Pinterest boards for easy reference. Happy grilling!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
