I’m Back from Vacation (pictures coming soon!)… and I’ve missed my kitchen! Tonight, I made grilled pizza (something I have been itching to make for some time now!). Man, oh man, have I been missing out.  I sure wish I would have tried it sooner because it is RIDICULOUSLY delicious! If you like “coal fire” style pizza, you’ll love this pizza! It’s really similar.  We made two kinds of Pizza: Sausage and Mushroom -and- Margherita (Tomato, Basil, and fresh Mozzarella). You can use whatever toppings that your little hearts desire. Switch it up. Get creative!
Preheat grill to Medium- Medium High (about 350-375 degrees). Roll out the two halves of the pizza dough and set aside until ready.
I like to get all my topping prepped and set them on a large cutting board so I can bring them all out to the grill and have them ready to roll.
When everything is ready, spray the grill with nonstick spray.  Also, lightly brush one side of the pizza dough with olive oil, and place that side face down on the grill.
Close the lid and allow it to cook for about 1- 1 1/2 minutes.  It cooks super fast so keep an eye on it!  Once the pizza dough is puffy and nice and brown on the underside, it’s time to flip! The timing may vary based on the heat of the grill.  Just look for the puffiness and nice brown grill lines.
Flip, add the sauce, and then the toppings.
The Sausage & Mushroom Pizza has Sauce, Shredded Mozzarella, Mushrooms, Sausage, and a touch of Basil on it.
The Margherita Pizza has a thin layer of Sauce, Tomatoes, Fresh Mozzarella, and lots of fresh Basil.
Close the grill lid and allow cheeses to melt and the mushrooms to soften (Just a few minutes).
Remove from grill, slice into pieces and enjoy the best homemade pizza… ever.

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Grilled Pizza

Ingredients:

For the Pizza Sauce:
1 (15 oz) Can Tomato Sauce (I used Publix brand)
1 (6 oz) Can Tomato Paste (also Publix brand)
1 tsp Garlic Powder
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1 TBS Sugar (to cut the acid)
A dash or two of Crushed Red Pepper Flakes

For the Pizza(s):
1 batch of Pizza Dough (I get a fresh batch in the bakery at Publix)- divided in half
Shredded Mozzarella Cheese (about 1 Cup)
Sliced Mushrooms (a handful or so)
Sausage (I buy the spicy kind not in casing)
Brown in a skillet until cooked through and crumbled
Fresh Mozzarella (sliced)
Fresh Basil (Chiffonade)
1 Tomato (sliced Thinly)
Olive Oil

Directions:

For the Pizza Sauce:
Mix all ingredients together and set aside. This will make enough for 3-4 batches of pizza (you can freeze what you don't use!).

For the Pizza:
Preheat grill to Medium- Medium High (about 350-375 degrees). Roll out the two halves of the pizza dough and set aside until ready. When you have all your toppings ready, spray the grill with nonstick spray. Also, lightly brush one side of the pizza dough with olive oil, and place that side face down on the grill. Cook for 1-2 minutes (with lid closed). Keep an eye on it! It cooks really fast! Once the pizza dough is puffy and nice and brown on the underside, it's time to flip! The timing may vary based on the heat of the grill. Just look for the puffiness and nice brown grill lines. Flip, add the sauce, and then the toppings. The Sausage & Mushroom Pizza has Sauce, Shredded Mozzarella, Mushrooms, Sausage, and a touch of Basil on it. The Margherita Pizza has a thin layer of Sauce, Tomatoes, Fresh Mozzarella, and lots of fresh Basil. Close the grill lid and allow cheeses to melt and the mushrooms to soften (Just a few minutes). Remove from grill, slice into pieces and enjoy the best homemade pizza... ever.

Update: Now I take the grilled crust, add the sauce and toppings, and then pop it into an oven at 375 for a few minutes (this helps the veggies to cook better than on the grill)