Pizza on the barbecue

    1 hour

    Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the barby is the way to go. You need a barbecue with a lid to make this. Use your favorite toppings, but keep in mind not to overload the pizza. Keep it light. Try it - everything is better on the grill!

    403 people made this

    Serves: 16 

    • 1 packet (7g) active dry yeast
    • 1 cup (237ml) warm water
    • 1 pinch white sugar
    • 2 teaspoons salt
    • 1 tablespoon (15ml) olive oil
    • 470g (3¾ cups) plain flour
    • 2 cloves garlic, crushed
    • 1 tablespoon chopped fresh basil
    • ½ cup (120ml) olive oil
    • 1 teaspoon crushed garlic
    • ¼ cup tomato sauce
    • 1 cup chopped tomatoes
    • ¼ cup sliced black olives
    • ¼ cup sliced roasted red capsicum
    • 2 cups shredded mozzarella cheese
    • 4 tablespoons chopped fresh basil

    Prep:45min  ›  Cook:12min  ›  Extra time:3min  ›  Ready in:1hr 

    1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil and flour until dough pulls away from the sides of the bowl.
    2. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour.
    3. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
    4. Preheat barbecue grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside.
    5. Punch down dough, and divide in half. Form each half into an oblong shape 5mm to 1cm thick.
    6. Brush grill grate with garlic flavoured olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas.
    7. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange half the chopped tomatoes, sliced black olives and roasted red capsicum over crust.
    8. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

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    Reviews in English (351)


    I had heard of grilled pizza but was afraid to try it. It's quite a production, that after 4 times in 4 weeks, we've got down to a science. The first time he made it he burnt most of the crusts. It definitely helps to have two people working together. I didn't make the crust. I used frozen dough balls from Sams Club thawed, cut in half, and rolled out thin to fit the grill shape. 2 dough balls will give you 4 nice sized pizzas. I also precooked the toppings because you can't let it on long enough to cook them. I use finely shredded cheese because it melts faster. Ragu pizza sauce tastes great. He sprays the grill with a little pam before putting crust on. Husband said we'll never go back to baking them in the oven, even during the winter. You've got to try this one!  -  19 Aug 2005  (Review from Allrecipes US | Canada)


    We have been making this pizza on our gas grill since last summer and have not cooked one in the oven since! Even though it's winter. My husband just rolls up the garage door and cooks! For those that had trouble, keep working at it. Grill med. hot, put the dough on a sheet of aluminum foil dusted with flour so two people can flip it right on the grill. Slick. I have been baking home made breads and pizza dough for over 30 years so maybe that is why I had no trouble. I don't know but what I do know is we LOVE THIS PIZZA! thanks for this keeper!  -  27 Jan 2003  (Review from Allrecipes US | Canada)


    Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made. I was scared to try it; what if the dough dropped through the grill, etc etc etc?! But it didn't. Held together beautifully. Just follow the instructions that Doug has laid out, and you'll succeed! I did divide my dough into quarters rather than in half so I could have smaller pizzas with varying toppings. Be sure to wait until the dough "puffs" before turning it over; I made them one at a time and actually turned each one over onto a pizza pan to add my toppings. Be sure to have all of your stuff organized and ready to go! Pizza 1: pesto, mozzarella/fontina/parmesan, fresh tomatoes; Pizza 2: jarred red sauce/Italian seasoned sausage/mushrooms/black olives/mozzarella (I made this one double the size of the other two); Pizza 3: jarred red sauce, carmelized onions, mozzarella/fontina/parmesan. All three were great. I rolled the crust out thin and it was wonderfully done on the top and bottom, and crisp on the outside, chewy inside. For a homemade pizza, it's the next best thing to brick oven pizza. I doubled the dough and froze half. You gotta try this method! Thanks so much for sharing your recipe, Doug!  -  21 Oct 2006  (Review from Allrecipes US | Canada)