Grilled Pizza

On the first day of Spring we decided we needed to start the BBQ season out right. Grilled pizza is great and so fun to make. You can choose whatever toppings you like. We made one pizza a spicy oil margherita and another a ricotta sausage and sun dried tomato oil. Both were great! One tip is to roll the dough out as thin as you can.

Pizza Dough


  • 1 Cup Warm Water
  • 2 Tsp. Kosher Salt
  • 1 Tsp. Sugar
  • 1 Tbs. Olive Oil
  • 3 Tbs. Corn Meal
  • 3 Tbs. Whole Wheat Flower
  • 3 Cups All Purpose Un-bleached flour
  • 1 Envelope Dry Yeast

Add water, yeast, and sugar in a bowl. Stir to dissolve and let sit for five minutes. Stir in salt, corn meal, whole-wheat flour, and oil.

Gradually add in the all-purpose flour to form a dough that doesn't stick to the side of the bowl. Knead the dough on a floured surface. Once you have a ball of dough that isn't sticking to your fingers anymore put in a warm area with a cloth over.

Let this sit for at least an hour. (Most people let their dough sit longer, we were hungry and could only wait an hour.) Once your dough has doubled in size you start to work it again on floured surface. Let it rest for another 15 minutes in a ball.

Roll your dough out as thin as you can. Let this sit for another 15 while you light the coals.



Next this part is up to you! Here are two of the recipes we tried out.


Spicy Oil Margherita


  • Tomatoes sliced thin
  • 1 Bunch Basil sliced thin
  • 12 Oz. Mozzarella Balls cut in half
  • 1/4 Cup Grated Pecorino
  • 1/8 Cup Olive Oil
  • Chile de Arbol chop tomatoes, basil, and mozzarella up.

Heat olive oil and chile de arbol in a pan for 10 minutes. Taste oil and make sure it is spicy. We got the idea for a hot oil from a great pizza place in Stamford, CT called Colony Grill.




Ricotta, Sausage and Sun Dried Tomato Oil Pizza


  • 1/4 Cup Ricotta
  • Sausage Link
  • 1 Tbs. Sun Dried Tomato Paste
  • 2 Leaves of Basil chopped
  • 1 Tsp. Olive Oil
  • 1 Tsp. Kalmata Olive Powder (we make our own)

Fry up the sausage and cut into thin slices.



Heat pan on low and mix together the sun dried tomato paste, oil, and kalmata olive powder.

Heat coals for grill.



Brush the pizza dough with olive oil on both sides. Move one pizza directly over the coals for one minute. Flip pizza on the other side and move to the other side of the grill.

Start putting ingriedents on quickly.

Margherita- Put on tomatoes, basil, mozzarella, and pecorino. Sprinkle the hot oil all over the pizza.

Let this sit for 4 or 5 minutes with grill top on so the cheese melts. Eye ball this depending on if the bottom is burning or not. Remove from grill and let sit for a few minutes before cutting.

Repeat with the sausage pizza. Once dough is flipped over and on indirect heat spread ricotta all over grilled dough. Layer sausage and sun dried tomato oil generously over the pizza. Again let this sit 4 minutes covered on the grill.

Once cheese is hot and melted take off heat and let sit for a few minutes. This will be hard because the pizza looks and smells so delicious.

Cut the slices any way you want and enjoy with some Chianti!




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