If you haven’t made Grilled Pizza before – you are seriously missing out! It comes out so crispy and with just enough of that grilled flavor. I also use a very simple and quick homemade sauce recipe. For this recipe, I used ham, pepperoni, mushrooms, and parmesan. Just like any pizza – you can put whatever toppings you want on it. But I would suggest you stick with the shredded parmesan cheese because it melts at the right rate for this cooking method. If you want to know how good this Grilled Pizza is – my kids requested if for lunch for the next three days after the first time I made it!
I highly recommend using a Pizza Stone for this recipe. If you don’t have one, you can use a baking sheet – but the pizza stone just adds that extra crispiness – and keeps the grill clean – and keeps your baking sheets from getting warped. I have one from Pampered Chef and I love it. I know there are lots of other brands out there. If your family likes pizza and you like to make it at home, it’s definitely worth it.
You’ll notice I specifically say to mix the tomato sauce by hand. There is a reason for this, I promise! You want to break up the whole tomatoes rather unevenly so that you get some bigger chunks of tomato still in there. It’s easy to tell how far you have gone if you use your hands instead of a spoon or something. Plus it’s kinda fun to squish around!
Now Let’s Get Cookin’!
- Pizza Stone
- 2 Pizza Dough Recipe uncooked, rolled out and quartered
- 1 cup Ham Steak diced
- 1 cup Parmesan Cheese shredded
- 1 cup Pepperoni diced
- 1 cup Mushrooms chopped
- 1 tsp Italian Seasoning
- Flour for surface dusting
For the Sauce
- 1 28oz can Whole Tomatoes
- 1 tsp Basil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Prepare all of the ingredients. Place pizza stone on grill and preheat to medium-high
- In a bowl, add all sauce ingredients. Use your hands to break up the whole tomatoes and mix the sauce, leaving some chunks.
- On a lightly floured cutting board (big enough for 4 pizzas), place the four pieces of dough. Gently fold over the edges of each piece to make a small crust.
- Add roughly 2 tbsp of sauce to each pizza, spreading to edges. Sprinkle with about a tablespoon of parmesan. Top with ham, pepperoni, and mushrooms. Sprinkle with another tablespoon of cheese and some Italian seasoning.
- Once grill is hot, transfer pizzas from cutting board to pizza stone (carefully!) and close lid. Cook for 15-20 minutes. Remove and let cool for 2-3 minutes before cutting into quarters
- Repeat with second round of pizza. (NOTE – my stone can only handle 4 pizzas at a time. If you can get more in there, go for it!)
- ***NOTE*** You can use different toppings for these pizzas – just like any homemade pizza.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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