15 Delicious Ways to Make Pizza on the Grill

You don't need a brick oven to make these flavorful grilled pizza recipes. Just fire up the grill and get to work!

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Pizza Night!

Turn any summer weeknight — or weekend — into a pizza party with Food Network Magazine's new collection of grilled pizza recipes.

All photographs by Ralph Smith

How-to Make Grilled Pizza

Preheat a grill to medium-low to medium heat (somewhere in between is best for pizza). Oil the grates.

Dust 1 pound room-temperature pizza dough with flour. Roll out on a floured piece of parchment paper into a rustic 10-by-14-inch oval or rectangle (about 1/8 inch thick). Rub the dough with 1 tablespoon olive oil.

Lift the parchment and flip the dough onto the grill; immediately remove the parchment. Grill, rotating the dough halfway through if needed, until slightly puffed on top and marked on the bottom, 3 to 5 minutes.

Remove the dough using tongs and flip onto a cutting board, cooked-side up. Top as directed, then slide back onto the grill. Cover and cook, rotating the pizza as needed, until the crust is well marked, the toppings are hot and any cheese melts, 3 to 5 more minutes.

Pizza Rosso

Heat 2 tablespoons olive oil and 2 smashed garlic cloves in a saucepan over medium-high heat until sizzling. Add one 28-ounce can whole peeled tomatoes (crushed by hand), 1 basil sprig and a pinch of sugar; season with salt and pepper. Simmer, stirring, until thickened, 15 to 20 minutes. Discard the basil and garlic. Grill the pizza dough, topping with 1 cup of the sauce after flipping. Sprinkle with dried oregano and pecorino and drizzle with olive oil before serving.

Eggplant-Artichoke Pizza

Make Rosso Sauce (see Pizza Rosso slide). Slice 1 small eggplant into 1/4- to 1/2-inch-thick rounds; brush with olive oil and season with salt and pepper. Grill one 6-ounce jar marinated artichoke hearts (drained) and the eggplant over medium-high heat, flipping, until the artichokes are lightly charred and the eggplant is tender, 2 to 3 minutes for the artichokes and 8 to 10 minutes for the eggplant. Grill the pizza dough, topping with 1 cup of the sauce, 8 ounces sliced mozzarella and the grilled vegetables after flipping. Top with torn basil before serving.

Spicy Chorizo and Corn Pizza

Grill 2 ears husked corn over medium heat, turning, until charred, 8 to 10 minutes; cut the kernels off the cobs. Mix 1/2 cup pizza sauce with 2 minced chipotles in adobo sauce. Grill the pizza dough, topping with the sauce, 8 ounces cooked crumbled fresh chorizo, the grilled corn and 8 ounces shredded Mexican cheese blend after flipping. Top with diced avocado before serving.

White Garlic Pizza

Simmer 1 cup heavy cream with 1 smashed garlic clove in a saucepan, stirring occasionally, until slightly thickened, 12 minutes. Mix 2 teaspoons each softened butter and flour until combined, then whisk into the warm cream and cook until thickened, 30 seconds; season with salt and pepper. Discard the garlic. Grill the pizza dough, topping with the cream sauce and 2 cups shredded mozzarella mixed with 1/4 cup parmesan after flipping. Sprinkle with dried oregano before serving.

Peach-Burrata Pizza

Make Garlic Cream Sauce (see White Garlic Pizza slide). Grill the pizza dough, topping with the sauce, 8 ounces torn burrata and 2 thinly sliced peaches after flipping. Top with thinly sliced speck before serving.

Dill Pickle Pizza

Make Garlic Cream Sauce (see White Garlic Pizza slide), adding 1/2 teaspoon dried dill with the garlic. Grill the pizza dough, topping with the sauce, 2 cups shredded mozzarella and 1 cup thinly sliced dill pickles after flipping. Sprinkle with dried dill before serving.

Pizza alla Vodka

Bring 3/4 cup boxed strained tomatoes, 1/4 cup vodka, 1 small grated garlic clove and a pinch of salt to a simmer in a saucepan. Cook, stirring occasionally, until slightly thickened and the alcohol is cooked off, 10 minutes. Add 1/4 cup heavy cream and simmer 5 more minutes; season with salt. Grill the pizza dough, topping with the sauce, 8 ounces sliced mozzarella and a pinch of red pepper flakes after flipping. Top with torn basil before serving.

Curried Pizza with Paneer

Make Vodka Sauce (see Pizza alla Vodka slide), adding 1 teaspoon each grated ginger and curry powder with the garlic. Grill the pizza dough, topping with the sauce, 1 cup shredded mozzarella, 1/2 cup thawed frozen peas, 1/4 cup thinly sliced red onion, 1 chopped serrano chile and 4 ounces diced paneer cheese after flipping; season with salt.

Shrimp and Clam Pizza

Make Vodka Sauce (see Pizza alla Vodka slide), adding one 6-ounce can chopped clams (drained) with the garlic. Toss 3/4 pound small shrimp (peeled and deveined) with 1 tablespoon olive oil, 4 teaspoons chopped oregano and the zest of 1 lemon; season with salt and pepper. Grill over medium-low to medium heat until opaque, about 2 minutes per side. Grill the pizza dough, topping with the sauce and grilled shrimp after flipping. Sprinkle with red pepper flakes and top with torn basil before serving.

Bacon-Ranch Pizza

Slice the light parts of 3 scallions into 1/2-inch pieces; thinly slice the green parts. Toss the light parts with 3 cups small broccoli florets and 1 tablespoon olive oil; season with salt and pepper. Transfer to a preheated grill basket and grill over medium-low to medium heat until charred and crisp-tender, 5 to 8 minutes. Grill the pizza dough, topping with 1/2 cup ranch dressing, 8 ounces shredded mozzarella, 1/2 cup crumbled cooked thick-cut bacon and the grilled vegetables after flipping. Top with the reserved scallion greens before serving.

Mushroom-Fontina Pizza

Saute 12 ounces diced mixed mushrooms in 2 tablespoons each olive oil and butter in a large skillet over medium-high heat until tender, 6 minutes; season with salt and pepper. Add 2 minced large garlic cloves and 4 teaspoons chopped thyme; cook 30 seconds. Remove from the heat and stir in 2 tablespoons sherry vinegar. Combine 4 ounces each shredded gruyere and fontina. Grill the pizza dough, topping with half the cheese mixture, then the sauteed mushrooms, then the remaining cheese mixture after flipping. Top with chopped chives before serving.

Spinach-Kale Pizza

Saute 2 cups each baby spinach and chopped kale in 1 tablespoon olive oil in a large skillet over medium-high heat until wilted, about 2 minutes; season with salt and pepper. Grill the pizza dough, topping with 1/4 cup pesto, 8 ounces sliced fresh mozzarella, 1 cup thawed frozen peas and the spinach-kale mixture after flipping. Top with torn mint, red pepper flakes and Parmesan before serving.

Barbecue Chicken Pizza

Slice 1 small red onion into thick rounds; brush with vegetable oil. Grill over medium heat, covered, until crisp-tender, 5 to 7 minutes. Mix 1 cup each shredded cheddar and Italian cheese blend. Grill the pizza dough, topping with 1/2 cup barbecue sauce, half of the cheese mixture, the grilled onions (separated into rings), 1 1/2 cups shredded cooked chicken, 1/4 cup chopped cilantro and the remaining cheese mixture after flipping. Drizzle with more barbecue sauce before serving.

Tomato-Hummus Pizza

Mix 4 tablespoons each za’atar and olive oil to make a paste. Grill the pizza dough, topping with the spice paste and 4 ounces crumbled feta after flipping. Top with 1/2 cup hummus thinned with 2 tablespoons water, 2 sliced small tomatoes and a drizzle of olive oil before serving. Sprinkle with flaky salt.

Squash-Corn Pizza

Toss 1 1/2 cups yellow and/or orange cherry tomatoes, 1 sliced yellow squash, 1 yellow bell pepper (cut into rings) and 1 ear of corn with olive oil. Thread the tomatoes onto skewers. Grill the vegetables over medium heat, turning, until tender, 3 to 10 minutes. Remove the tomatoes from the skewers and toss with 2 tablespoons olive oil; season with salt and pepper and smash with a fork. Cut the kernels off the cob. Grill the pizza dough, topping with the grilled tomatoes, 1 cup shredded Monterey Jack, the grilled squash, bell pepper and corn and 1 more cup Monterey Jack after flipping.