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:
- Oil. Lots of oil. Before your dough touches the grill, it needs to be well covered in olive oil. And again when you flip it. I use a pastry brush to make sure to coat every nook and cranny.
- Mise en place. Make sure all of your toppings, cheese, and sauce are ready to go before you start grilling. Once the bread hits the grill, the cooking process moves very fast. If you are making multiple pizzas, having a plate ready for each pizza helps to make things move more smoothly.
- Cook your toppings. The pizza will only be on the grill long enough to melt the cheese, so any toppings that need to be cooked will need to be done beforehand. Sauté your peppers and onions, and brown or cook any meat.
- Embrace the rustic look. These pizzas won’t be perfectly round or perfectly formed. They are going to be gloriously rustic and organic—which I think makes them look even more beautiful!
- Marinara with bacon, caramelized onions, goat cheese, and mozzarella
- Pesto with cherry tomatoes and fresh mozzarella
- Marinara with mushrooms, spinach, and goat cheese (this is the one that’s pictured here)
- Barbecue sauce, chicken, and red onions
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!