Grilled Pizzas with Pepperoni
Charred, smoky crust meets melted cheese and crisp pepperoni straight off the grill.
Dietary
Nut free
Allergens
Dairy, Wheat, Red meat
Grilling pizza dough gives it a smoky char and crisp-chewy texture that's hard to achieve indoors. Topped with marinara, mozzarella, and pepperoni, these individual pizzas cook in minutes over direct heat, making them a fast option for summer dinners or backyard gatherings.
Ingredients
- 1 1/2 pounds pizza dough, divided into 4 balls
- 3 tablespoons olive oil, divided
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 4 ounces pepperoni, thinly sliced
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon red pepper flakes
- salt, to taste
Method
-
Remove the pizza dough from the refrigerator and let it rest at room temperature for 30 minutes to make it easier to stretch.
-
Preheat the grill to medium-high heat, about 450°F, and clean the grates well.
-
On a lightly floured surface, stretch or roll each dough ball into a 9 to 10-inch round, about 1/4 inch thick.
-
Brush both sides of each dough round with olive oil.
-
Carefully lay one or two dough rounds directly on the grill grates and grill until the bottom is lightly charred and grill marks form, 2 to 3 minutes.
-
Flip each crust with tongs or a large spatula, moving to a cooler part of the grill if flames flare up.
-
Working quickly, spread a thin layer of marinara sauce over the grilled side of each crust, leaving a 1/2-inch border.
-
Sprinkle mozzarella cheese evenly over the sauce, then arrange pepperoni slices on top.
-
Close the grill lid and cook until the cheese melts and the bottom crust is cooked through, 3 to 5 minutes.
-
Transfer the pizzas to a cutting board and sprinkle with parmesan, torn basil, and red pepper flakes.
-
Season with salt to taste, slice into wedges, and serve immediately.
Related recipes
Rate this recipe
Report this comment
Grilled Pizzas with Pepperoni
Grilling pizza dough gives it a smoky char and crisp-chewy texture that's hard to achieve indoors. Topped with marinara, mozzarella, and pepperoni, these individual pizzas cook in minutes over direct heat, making them a fast option for summer dinners or backyard gatherings.
35 min 4 servings 620 cal
Ingredients
- 1 1/2 pounds pizza dough, divided into 4 balls
- 3 tablespoons olive oil, divided
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 4 ounces pepperoni, thinly sliced
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon red pepper flakes
- salt, to taste
Method
- 1
Remove the pizza dough from the refrigerator and let it rest at room temperature for 30 minutes to make it easier to stretch.
- 2
Preheat the grill to medium-high heat, about 450°F, and clean the grates well.
- 3
On a lightly floured surface, stretch or roll each dough ball into a 9 to 10-inch round, about 1/4 inch thick.
- 4
Brush both sides of each dough round with olive oil.
- 5
Carefully lay one or two dough rounds directly on the grill grates and grill until the bottom is lightly charred and grill marks form, 2 to 3 minutes.
- 6
Flip each crust with tongs or a large spatula, moving to a cooler part of the grill if flames flare up.
- 7
Working quickly, spread a thin layer of marinara sauce over the grilled side of each crust, leaving a 1/2-inch border.
- 8
Sprinkle mozzarella cheese evenly over the sauce, then arrange pepperoni slices on top.
- 9
Close the grill lid and cook until the cheese melts and the bottom crust is cooked through, 3 to 5 minutes.
- 10
Transfer the pizzas to a cutting board and sprinkle with parmesan, torn basil, and red pepper flakes.
- 11
Season with salt to taste, slice into wedges, and serve immediately.
Comments
Log in to comment.