Best Grilled Pizza Crust Recipes

GRILLED STUFFED CRUST PIZZA

Steps:

• Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
• Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
• While the dough rises, preheat a grill for high heat - it needs to be 500 to 600 degrees F when covered.
• Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
• When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
• Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.

GRILLED PIZZA CRUST

Steps:

• In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.) Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill. Top according to the recipes above.

GRILLED PIZZA WITH BISQUICK CRUST

Steps:

• Mix Bisquick, salt, and water into a soft dough. Turn dough onto floured surface and gently roll into ball. Knead 5 times.
• Divide dough into 4ths. Roll each 4th into about an 8 inch circle.
• Place dough on grill over medium coals and cook 8 min.(I lightly wipe the grill grate with olive oil..very lightly) Turn and spread with sauce. Then top with meat, cheese, and seasonings.
• Cook another 12-15 min. until edges are brown.

GRILLED PIZZA CRUST

Steps:

• ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL.
• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
• Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil.
• Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
• FOR INDOOR COUNTER TOP GRILL.
• Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 5).
• Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes.
• Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes.
• Enjoy!
• MAKE DOUGH AHEAD OF TIME.
• Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator.
• Punch down and roll out just before grilling.
• I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.

GRILLED WHITE PIZZA WITH EVERYTHING BAGEL CRUST | RECIPES | WW USA

Steps:

• Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
• Coat microwave-safe plate with nonstick spray. Arrange garlic in single layer on plate and coat with nonstick spray. Microwave garlic on Medium until golden, 3 to 4 minutes. Let cool. (Garlic will get crispier as it cools.)
• On lightly floured surface, roll or stretch dough to 11-inch circle. Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.
• Spread ricotta over crust, leaving 3⁄4-inch border, then sprinkle with salt. Sprinkle mozzarella, 1 tbsp Parmesan, and crushed red pepper over ricotta. Arrange garlic on top. Sprinkle remaining 2 tbsp Parmesan around edge of crust, then sprinkle everything bagel seasoning over Parmesan. Arrange pizza on grill rack. Close lid and cook until mozzarella melts and bottom of crust is charred and marked from grill, 3 to 5 minutes. Cut pizza into 8 wedges.
• Serving size: 2 wedges

GRILLED CASSAVA FLOUR PIZZA CRUST

Steps:

• Preheat grill for medium heat and lightly grease the grate.
• Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
• Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
• Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
• Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

CUCUMBER HERB GRILLED CRUST PIZZA RECIPE - (4.7/5)

Steps:

• Mix the cheese, yogurt, herbs, and salt & pepper. Taste, and adjust to liking. Slice cucumber and tomato. Roll dough out and place on a baking sheet to take to your grill. Heat grill on high and brush to clean. Reduce heat to medium high heat, Wipe the grill with an oiled cloth or paper towel. Place dough directly on grill (once the dough has been placed on the grill, do not attempt to move it other that to turn it). Grill for about 2 to 3 minutes per side turning only once (depending on the thickness of your dough and the heat of your grill cooking times will vary). I pay attention more to the dough than the time. The crust will bubble and you can watch for some color to appear around the edges. Flip using a pizza paddle or large spatula. Remove the grilled crust and allow to cool. Spread the crust with the herbed cheese mixture, arrange cucumbers and tomatoes, and garnish with some more fresh herbs. Serve at room temperature.