By Cassie Johnston
3 hours, 6 minutes
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Grilled flatbread pizza is one of my favorite summertime meals. I try to avoid heating up the oven as much as I can when the mercury is rising, so each Friday in the spring and summer, I head outside and cook our weekly pizza dinner on the grill! The combination of fresh veggies with smoky grilled dough and melty cheese—it’s just the perfect summer dinner.
When I make flatbread pizza on the grill, I want a crust that is light, airy, thin, and has a bit of a sourdough tang to it—and that’s exactly what this flatbread dough will you get you. The dough does take some time to put together— for a chewy and tangy crust, it requires three hours of rising time—but the time is totally worth it. I can safely say that this is the absolute best pizza we’ve ever made.
Grilling pizza is a bit different from oven-baking it, and it definitely requires some getting used to. I’m an old pro at it now, but if you’re new to it, here are a few tips:
As far as toppings go, you’re only limited by your imagination and what’s stocked in your fridge! Some of my favorite combos are:
When we’re camping, we’ve even been known to make these pizzas over a grate on the campfire! You have to make sure the coals are really well-established (no big flames!) and keep a close eye on them, but it’s the best darn camping meal you’ll ever have! It’s also great for camping because you can have everything prepped ahead of time and stashed in baggies in the cooler—just pull out your dough and toppings and get going. Enjoy!
5 from 1 reviews
Grilled Flatbread Pizza will put all your pizza delivery options to shame. Choose any toppings you like to customize your grilled masterpiece!
Mix the water and honey in the bowl of a stand mixer. Sprinkle the yeast on top and set aside for 10-15 minutes, until foamy.
Add two cups of the flour and gently mix until thoroughly incorporated. Cover with plastic wrap and set aside in a warm place for an hour.
Add the salt, oil, and remaining two cups of flour, and mix with a dough hook for 5-7 minutes to knead the dough. Coat the dough in oil, place it in a clean bowl, and cover it with plastic wrap. Set the dough in a warm place to rise for about an hour, or until approximately doubled in size.
Punch the dough down with floured hands and divide it into four discs. Place the discs on a lightly floured baking sheet, cover with a clean kitchen towel, and set aside to rise in a warm place for 30 minutes.
When you are ready to cook, preheat the grill to high. Flour your hands and spread each dough disc into a thin oval, allowing a little thickness around the edges. Brush olive oil onto the top of each dough oval. Carefully place pizza dough on the grill, oiled side down. Close the grill and let cook for 2-3 minutes.
Brush the tops of the dough with oil, carefully flip, and layer on your desired toppings.
Close the grill and cook for 2-3 more minutes, or until the cheese is melted. Remove from the grill, slice, and serve hot.
You can use any combination of toppings that you like. Just make sure all meats and vegetables (other than tender baby greens) are cooked beforehand, since they will not have time to cook fully on the grill. Have all your toppings ready to go right next to the grill since the cooking process moves very quickly once the dough hits the grates.
If your pizza is starting to look charred on the bottom but is not as browned as you like on top, transfer it to a broiler-safe pan and finish under the broiler for 2-3 minutes, checking frequently.
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OMG. Ridiculous. I have bookmarked so many of your fun recipes for when we host our next wine tasting, I am thinking of doing a build your own pizza party and I was totally thinking grilled pizza would be perfect!! Aaaaaaand, gotta have the caprese sticks for an app!
Oooh! Let me know how the party goes. These pizzas would be perfect!
These look really good, but when you say they’re grilled do you mean they’re done on the BBQ? Or done on a bottom heated griddle or on a top heated grill(broiler I think it’s called in the US)?
I hate the way words mean different things in different countries!
These are done on the BBQ grill outside. Yum!
Cool, think I’ll be trying these once it gets warm enough to fire up the BBQ so!
Amazing! This looks silly delicious! Love this post – will be trying soon!
Great blog; happy I found you!
I loved grilled pizza! thanks for a new dough recipe… gonna try that one out!
Grilled pizzas are the best!!!!
I love your blog,….if only I could see it better. The gray ink on white is difficult for me, an older reader, to see. Just my opinion. Thanks. Keep up the great work.
Love everything about this! I’ve never grilled pizza before but that will soon change! Thanks for sharing!
This is a wonderfully recipe! Thank you for sharing it. I’ve eaten it the last 2 days. It turned out great! I did some with very classic toppings and 1 pizza with melted butter and a hearty sprinkle of cinnamon and sugar. Then, added a drizzle of icing (made of powdered sugar, milk and vanilla) when the pizza came off the grill. It was divine 😁.
The dough was a bit wetter and stickier than I thought it would be when I made it. I had to use quite a bit of flour when patting it it out. But it turned out great!
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