mohamed shili This Quick grilled pizza is a crispy and charred recipe, which is made with a simple homemade pizza dough and fresh tomato sauce. It’s the perfect recipe for the barbecue, a quick and easy meal ready in under 30 minutes after the dough has risen.
Quick grilled pizza Ingredients
A simple, classic list for the perfect homemade grilled pizza.
For the Dough (makes 4 small pizzas):
- 250g strong bread flour, plus extra for dusting
- 1 teaspoon dried yeast
- 1 teaspoon caster sugar
- 1 teaspoon of sea salt
- 1 tablespoon of olive oil
- 180ml to 200ml of tepid water
For the Tomato Sauce:
- 4 tablespoons olive oil
- 2 cloves of garlic, peeled and chopped
- 1 x 400g tin of chopped tomatoes
- A few sprigs of fresh basil, leaves picked
- Sea salt and freshly ground black pepper
For Topping (optional):
- Fresh mozzarella, torn
- Grated Parmesan
- Your favorite meats and vegetables
How To Make Quick grilled pizza
A step-by-step guide to this wonderfully simple and delicious pizza method.
- Make and Rise the Dough: In a large bowl, mix the flour, yeast, sugar, and salt. Make a well in the center and add the olive oil and most of the tepid water. Mix with a fork to form a dough, adding more water if needed. Knead on a floured surface until elastic, then cover and let it rise in a warm place for about 1 hour.
- Prepare the Tomato Sauce: While the dough rises, make the sauce. Heat the 4 tablespoons of olive oil in a pan and gently fry the chopped garlic until soft. Add the tomatoes, tear in most of the basil leaves, and season with salt and pepper. Simmer for about 15-20 minutes until thickened.
- Shape and Grill the Dough: Preheat a griddle pan or barbecue to a high heat. Divide the risen dough into 4 balls, then roll each one out thinly. Brush one side of each pizza base with olive oil.
- Cook the Pizza: Place a pizza on the grill, oiled-side down, and cook for 2 to 4 minutes, until the bottom is cooked and has char marks. While it’s cooking, brush the top (raw) side with oil.
- Top and Serve: Flip the pizza over and cook for another 2-4 minutes until the second side is golden. Remove the grilled base from the heat, top with the prepared tomato sauce and your favorite toppings like mozzarella, and serve immediately.
Recipe Tips
For a perfect, crispy grilled pizza crust every time.
- How to get a crispy, not soggy, crust? The key is high heat and grilling the dough “naked” first. The direct heat from the grill or griddle pan cooks the dough quickly and gives it a fantastic char. It’s best to add your toppings after the pizza base is fully cooked, as the residual heat will warm them through.
- What if I don’t have a barbecue? A heavy cast-iron griddle pan on your stovetop over a high heat is the perfect indoor alternative. It will get screaming hot and give you those beautiful, flavorful char marks.
- Can I make the dough ahead of time? Yes, absolutely. After the dough has risen, you can “knock it back,” wrap it in clingfilm, and store it in the refrigerator for up to 2 days. This slow fermentation will actually develop a deeper, more delicious flavor.
- What are the best toppings for grilled pizza? Since the cooking time is so fast, it’s best to use toppings that are already cooked or that require very little cooking. Think pre-cooked sausage, pepperoni, fresh mozzarella that melts quickly, and fresh greens like arugula added at the very end.
What To Serve With grilled pizza
Classic sides to complete your barbecue experience.
A fresh, hot grilled pizza is a meal in itself, but it’s always great served with:
- A simple green salad with a light vinaigrette
- A creamy coleslaw
- A cold beer or a glass of crisp white wine
- Some extra chili oil for drizzling
How To Store grilled pizza
This dish is best enjoyed immediately.
- Best Eaten Fresh: Grilled pizza is at its absolute best when eaten hot and fresh from the grill, when the crust is at its crispiest.
- Reheating: If you have leftovers, the best way to reheat them is in a hot, dry frying pan for a few minutes per side, which will help to re-crisp the base.
Quick grilled pizza Nutrition Facts
An estimated guide per pizza (plain).
- Calories: 420 kcal
- Carbohydrates: 65 g
- Protein: 12 g
- Fat: 11 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my dough so sticky?
A wet, sticky dough is actually a good sign! It means the flour is well-hydrated, which will lead to a better-textured crust. Use a light dusting of flour on your hands and work surface to make it manageable, but resist the urge to add too much extra flour, as this can make the dough dry and tough.
My dough didn’t rise. What went wrong?
This is usually due to one of three things: your yeast was old or expired; the u0022tepidu0022 water was too hot (which kills the yeast) or too cold (which won’t activate it); or the spot you left it to prove in was too cold or draughty.
Can I use store-bought pizza dough?
Yes, store-bought pizza dough is a fantastic shortcut for this recipe. Just let it come to room temperature before you try to roll it out.
Try More Recipes:
- Gluten-free pizza Recipe
- Deep-pan pizza Recipe
- Red grape pizza with honey, rosemary and pecorino Recipe
Quick grilled pizza Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings15
20
minutes420
A classic, foolproof recipe for making perfect homemade grilled pizza from scratch, with a chewy, crispy, and charred crust, a simple tomato sauce, and your favorite toppings.
Ingredients
Dough: 250g strong bread flour, 1 tsp dried yeast, 1 tsp sugar, 1 tbsp olive oil, 180-200ml tepid water.
Sauce: 4 tbsp olive oil, 2 cloves garlic, 1 x 400g tin chopped tomatoes, a few sprigs fresh basil.
Toppings of your choice.
Directions
- Dough: Mix the flour, yeast, sugar, and salt. Add the oil and water to form a dough. Knead for 10 minutes until smooth. Let it rise in a warm, covered bowl for 1 hour.
- Sauce: While the dough rises, gently fry the chopped garlic in olive oil. Add the tomatoes and basil, season, and simmer for 15-20 minutes until thick.
- Grill: Preheat a griddle pan or barbecue to high. Divide the risen dough into 4 balls and roll each out thinly.
- Brush one side of each pizza with oil, then cook on the grill, oiled-side down, for 2-4 minutes.
- Brush the top side with oil, flip, and cook for another 2-4 minutes until golden and cooked through.
- Remove the cooked pizza base from the grill, add your sauce and toppings, and serve immediately.
Notes
- A very hot grill or griddle pan is the secret to a crispy, restaurant-quality crust.
- The dough recipe is a small batch, perfect for a family meal.
- Cooking the pizza base “naked” first ensures a crisp crust that won’t get soggy from the toppings.
- The dough can be made a day in advance and stored in the fridge for a deeper flavor.