Want brick oven like pizza at home?? Cooking this pizza on the grill gives you a perfect crisp crust!
Topped with pear, prosciutto and blue cheese this grilled pizza is an elegant alternative to your regular pizza night.
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I'm a huge pizza fan. I could pretty much eat it every night of the week. But ordering pizza can get kinda dull and sometimes it's challenging to get that crisp pizzeria crust at home. So learning to master pizza on the grill gives you an easy weeknight option - it's ready in less than 15 minutes once your dough is prepared - and guarantees you a nice crisp crust from the high heat created by the grill.
There are many benefits of cooking pizza on the grill. First, you don't have to fire up your oven which means you can have fresh, homemade pizza even when it's hot and steamy outside. By using a pizza stone you get a nice crisp crust or if you opt for a pizza grill pan or directly on the grill, you'll get some nice charred spots on the bottom, much like brick oven pizza.
What's involved with making pizza on the grill?
There are a couple of different options when it comes to grilling your pizza. You'll get the best results by using a pizza stone, however it's a little tricky so I recommend practicing this a few times before you attempt to move a fully loaded pizza crust from the rolling board or peel (if you happen to have one) to the hot pizza stone.
Let's walk through the steps for making the perfect pizza on your grill:
- Heat the grill: You want to get your grill nice and hot for pizza - 500 to 600° is ideal.
- Grab a pizza stone or pizza grill pan: Place the stone on the hot grill, close the lid, and preheat the stone for 30 - 45 minutes. If you are using a grill pan you don't need to preheat it.
- Prep your dough: Roll the dough out on a wooden cutting board or pizza peel. It should be something that resembles a circle, though mine is rarely round! It just needs to fit onto your pizza stone. Lightly brush the crust with olive oil.
- Make sure you've got your grill tools handy: You'll want a pair of oven mitts or "hot hands" as well as a large, long-handled spatula. I also recommend a pair of tongs in case you have any runaway toppings during the transfer process or while topping the pizza.
- Transfer your crust to the grill: Carefully slide your pizza from the cutting board to the preheated pizza stone. I recommend doing this without the toppings on the pizza, at least the first couple of times. It's much less stressful.....and way less messy! If you are using a grill pan, transfer the crust to the grill and top it before putting the pan on the grill.
- Have your toppings handy: Assuming you are going with the option of transferring the crust untopped, make sure you have all your toppings out by the grill before you transfer the crust. Once the crust is on the pizza stone, quickly top it.
- Cook your pizza: Once you've topped the crust close the grill and cook the pizza for 10-12 minutes. The crust will be pretty crisp on the bottom at 10 minutes, so if you like it a little more flexible you can shoot for 8 - 9 minutes.
- Remove the pizza: Once your pizza is done remove it from the grill and let cool for a couple of minutes. If you have a good quality pizza stone, you can slice it directly on the stone.
Making vs Buying Dough
This is generally a debate that people seem to have when you discuss making pizza at home. For me, it really comes down to two things. Do you have the time to make your own dough and is there a good option available for fresh dough locally? If the answer to both of these is yes, then it really comes down to personal preference. I generally go with buy option because I have a Whole Foods close to me and I always seem to be short on time. If you want to give making the dough a try this recipe from Williams Sonoma is a good one to use.
additional notes from the kitchen
- Since every grill heats differently check your pizza after 8 minutes. If you have a thermometer on your grill and can keep the temperature steady...you may have to take the pizza off the grill to check the crust in the center.
- If you want to want to have this pizza ready for a weeknight meal either buy premade dough at the grocery store (Whole Foods carries both regular and whole wheat) or check with your local pizzeria to see if they will sell you uncooked dough. You can also make your own a day or two before you plan to cook the pizza.
things you may want for this recipe
Pizza Stone – This Emile Henry pizza stone is the one I use. I've tried a few others and this is my favorite so far. It heats evenly both on the grill and in the oven and the glazed surface makes cleanup relatively easy.
Grilled Pear, Prosciutto & Blue Cheese Pizza
Ingredients
- 1 recipe pizza crust, prepared
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 2 oz Bosc pear, thinly sliced (about ½ a pear)
- 2 prosciutto, torn into pieces
- 4 oz crumbled blue cheese
- 1 teaspoon fresh thyme
- 2 tablespoon wildflower honey
Instructions
- Preheat your grill to 500°F. Place the pizza stone on the grill and preheat for 30 - 45 minutes.
- Sprinkle the flour on a large wooden cutting board or pizza peel. Roll the dough out into a roughly 14" circle. Don't worry if it's not perfectly round, it just needs to fit onto your pizza stone.
- Brush the crust with olive oil.
- Get all of your topping ingredients ready and bring them out to your grill.
- Carefully transfer the crust onto the preheated pizza stone. Quickly top the crust starting with the pear slices, followed by the prosciutto and then sprinkle with blue cheese.
- Once you've topped the crust close the grill and cook the pizza for 10-12 minutes. The crust will be pretty crisp on the bottom at 10 minutes, so if you like it a little more flexible you can shoot for 8 - 9 minutes.
- Once your pizza is done carefully remove the pizza stone from the grill. It will be very hot so use oven mitts. I also recommend either placing the stone on a baking pan or back on the cutting board when you remove it from the grill to make it easier to carry. Let the pizza cool for a few minutes.
- Top with the fresh thyme and honey. Slice and serve immediately.
Notes
- If you don't have a pizza stone you can use a pizza grill pan or cook the pizza directly on the grill. If you decide to cook it directly on the grill be sure your grill is well seasoned and coat the grates with a thin layer of oil prior to heating to ensure the pizza doesn't stick to the grill.
- While you can top the pizza before transferring it to the pizza stone, I recommend practicing a few times with an untopped crust before you do that as it can result in a bit of a mess the first few times.
Tina
I'm totally with you. I could eat pizza all the time too! I love the flavors you have on this pizza.
Renee Gardner
I love this topping combination!! I'll grill all year round if it means homemade pizza!
Cheryl
My bf and I live for pizza and this combo sounds delish.
Carrie Ditton
Now that’s a pizza! The topping sounds wonderful! So much better than cheese and pepperoni that the kids insist upon. Saving this for a night it’s just the hubby and I!
Marisa Franca @ All Our Way
Pear and prosciutto is a wonderful combination. Stick that on top of a pizza, with blue cheese and herbs -- my heavens, that food for the gods. It sounds so delicious that's what we're making on pizza night.
prasanna hede
Your topping combination is totally yumm! My kids just love pizza,they would be so excited to see this!
Patti
I have heard that it's possible to make pizza on the grill. I love how clearly you explain this. I will definitely have to give this a try, especially next summer when I don't want to turn on the oven and my kids want pizza. This will definitely save money on takeout.
I really love the combination of flavors you have going on here, too. Sweet and tart and salty. It sounds wonderful. I know my hubby will like this one.
Lois. O
This flavor combination is absolutely mouthwatering! I will be giving this a try for my next pizza night for sure.
FoodieGirlChicago
Thanks Lois - enjoy!!
Julie | Bunsen Burner Bakery
I'm fascinated that you've had success with a pizza stone on the grill. Do you have a gas or a charcoal grill? Every pizza stone I've tried has eventually cracked because while it can withstand high temperature, it's not designed to sit over direct flame (so charcoal is fine, but gas grills are a no go). I've given up on the pizza stone and just grill my pizza directly on the grates of the grill.
FoodieGirlChicago
Hi Julie -
I know what you mean, as I've had pizza stones crack before. I do actually have a gas grill. I've had good luck with the Emile Henry pizza stone so far, which is designed to be used on the grill and over an open flame. I used it all summer so fingers crossed it continues to hold up!
Christine
So much yes to the delicious pizza! It sounds like an amazing combination. Love that you've incorporated pears for the season!
Kate
Gorgeous! I love pear with blue cheese. Yum!
Maria Rose
Amazing post! first time heard about grilled pizza. and I love the way You describe it. I hope it so yummy. Thanks for sharing.
Rahul malhotra
I wish I could take the taste from the picture itself. But,, anyway, this pizza is looking artistic and worth a share on insta. Great go Kathryn.
Love from India
FoodieGirlChicago
Thanks Rahul!
aditi
Humn...pear on the pizza. Never heard of this.Am sure it tastes amazing. Next time i make pizza at home am surely trying this recipe.Saving for now.
Elaine @ Dishes Delish
Hubby could eat pizza every day. I could eat it every other day! Your pear prosciutto blue cheese pizza looks so incredibly delicious and crispy!! I need to make this asap to satisfy my hubby's pizza every day addiction! 😉
FoodieGirlChicago
I hope you both enjoy it!
Natalie
This pear-prosciutto-cheese flavor combo is just amazing. I'm devouring this pizza right now with my eyes. It's THAT delicious. I can't wait to make this for my hubby and me. We looove pizza 😉
Jessica Robinson
Pizza on the grill sounds great. Such a great idea for a simple summer dinner.
Kitty
I love pears and prosciutto together. Think I'll try making this on the grill for our next cookout.
Patti @ Patty Cake's Pantry
This is really the perfect combination of flavors, and I love that you made this on a grill.
Andrea
Being Italian, I could live on pizza too! Love the ingredients combo!
FoodieGirlChicago
Thanks Andrea!
Kat Jeter
These are such sophisticated flavors. I love the combination of pear, prosciutto, and blue cheese and putting it on a grilled pizza was an amazing idea!
Jenni LeBaron
I could also eat pizza round-the-clock! I love the flavor combination of this and the fact that it's made onteh grill. Perfect summer food!
Sharon
I always love unique pizza combinations and this one looks so good. Perfect on the grill for the warmer weather too.
Kushi
Never say no to pizza:-) Love the combination of ingredients used. Looks so delicious.
Amy Nash
Grilled pizza is seriously amazing! We love it! And I'm dying to try this topping combination now - YUM.
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new ways to make pizza fun and healthy
i ll be saving these tips for my next pizza party
thanks for saving
Prerna Mehta
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Himanshu
Great recipe for Pizza lovers 🙂 WE WOULD LIKE TO TRY THIS OUT FOR KIDS AT OUR AFTER SCHOOL PROGRAM FOR KIDS AT CURIO AND WILL UPDATE YOU HOW IT WENT! I AM SURE KIDS ARE GOING TO LOVE IT.
Himanshu
Great recipe for Pizza lovers 🙂
Elaine
Oh wow - what a great pizza to make over the weekend!
Freya
Pizza on the grill is the best way and we all adored your simple but punchy toppings flavours!
Ann
What a great idea - pizza on the grill! I am so excited to try this out! Thanks for the share!