Individual Grilled Pizzas

Individual Grilled Pizzas

by Angie Barrett July-22-2012


  • 1 pound of  pizza dough (store bought or homemade)
  • Olive Oil, for coating the dough and baking sheet
  • Coarsely ground cornmeal or all-purpose flour, for rolling dough
  • 1 cup tomato sauce
  • 2 cups shredded cheese 
  • Mushrooms, Pepperonis, Basil or whatever toppings you'd like


 Divide the pizza dough into two balls. Gently coat each with olive oil, and let dough come room temperature either in a large bowl or on the counter. Let it rest for about 1 hour. 

Lightly coat a baking sheet with olive oil. Sprinkle work surface with cornmeal (or flour). Gently begin to stretch or roll each ball of dough into a circle.Give the dough some breaks in between stretches. Don't worry about it being perfect. 

Preheat the grill to medium-high.

Pour tomato sauce into a bowl, bring it to the grill with the cheese and toppings.

Brush the top of the dough with oil.Pick up the dough and flip it, oil-side-down, onto the grill. 

Close the grill lid. Let pizza cook for 3 minutes.

After 3 minutes check the pizza bottom for nice grill marks. Then, brush the uncooked top side with oil and turn over the crust. Lower the heat to medium-low.

Carefully brush surface with tomato sauce, sprinkle with cheese, and add toppings.

Close the cover and cook for 4 minutes  or until cheese is melted and the crust is nicely browned.  Remove pizza from grill and sprinkle with fresh basil. Cut and Serve. 


Serves 4