When most people think of grilling they think of ribs, steak, pulled pork, chicken, etc. The Grillin’ Fools are very familiar with all of the above and love each and every one of those items on the grill, but sometimes we like to step outside the box and get a little creative. Whether it’s crostinis or Romaine lettuce, we are always trying to push the boundaries of what most people think can be done on the grill. I realize that a lot of folks have tried grilled pizzas before or at least heard of doing pizzas on the grill. But there are many out there that haven’t heard of it or have heard of it but haven’t tried it. My cousin Tom took the reigns on this one. Keep reading so he can explain just how easy it is to grill pizzas on either a Big Green Egg as in the first three pics above or on a grill manufacturer that shall not be named as seen in the bottom picture above…
The Grillin Fools and their families got together recently at my house and decided to make some pizzas on my Big Green Egg. FYI – if you don’t have an egg, you can definitely make pizzas on a traditional grill.
Grilled Pizzas are a lot of fun and get everyone involved. They are a very social thing to make on the grill. If you are not into making homemade crust, just ask your favorite pizza restaurant to sell you some crusts. We decided to purchase crusts from one of our favorite local restaurants, Joe Boccardi’s Ristorante, located in Columbia, Illinois. All pizzas were cooked at approximately 350 degrees for approximately 30 minutes on a pizza stone. As you will see in the photos, we cooked these on the Big Green Egg, using a “place setter” which, along with the thick porcelain sides of the BGE, creates indirect cooking similar to an oven:
***Editor’s note ~ despite the roiling flame pictured above, the insert deflects all of that heat up and around the cook surface allowing for the fire to be that hot but still be able to keep temps relatively low as required for grilling pizzas.***
Here are the majority of the ingredients used for the three different grilled pizzas outlined below:
The BBT is Basil, Bacon, and Tomato.
1 eight ounce can tomato sauce with basil, garlic, and oregano
1 small can tomato paste with basil, garlic, and oregano
4 ounces red wine
Combine all ingredients in a small saucepan over medium heat and stir until combined.
8 slices bacon (cooked)
1 bunch fresh basil
provolone cheese (we purchased this very thinly sliced from the deli)
fontina cheese (freshly grated)
good quality parmesan cheese (freshly grated and not from a green can)
Spread sauce generously over pizza crust:
Then layer fresh basil, tomatoes, and bacon:
Then layer the cheeses:
Now onto the Big Green Egg or whatever grill you might be working with:
Roughly 30 minutes later at 350 degrees and the pizza is done with a delicious, crispy crust!
Looking for a way to use left-over grilled / BBQ meats? Try our Grilled BBQ Pizza! We had left-over grilled chicken, hence the following recipe.
Grilled BBQ Chicken Pizza
1 pizza crust
1/4 cup BBQ sauce
6 slices provolone cheese
1/4 cup provel cheese ropes
1/4 cup fontina cheese, freshly grated
grilled chicken (all bones and skin removed)
salt & pepper
1/4 cup good quality parmesan cheese (grated with a regular cheese grater)
1/4 cup red onion, thinly sliced
1/2 cup portabella mushrooms, sliced
Our friend, Gregg Flannigan makes the best BBQ sauce in the world. He won’t share the recipe but generously provides to us by the gallon and this is what we used – Pig Potion #9:
So use your favorite BBQ sauce and spread generously over the crust:
Next, layer the cheeses:
The next step is to add the meat, then the seasoning, salt & pepper follow with onions and mushrooms:
And finally use the microplane and give a nice “snow shower” of parmesan over the entire pizza:
After 30 minutes on the Big Green Egg, it should look like this:
***Editor’s note ~ This was so good that after we made all three pizzas we went back and made this one again.***
Grilled Veggie Pizza
1 pizza crust
2 Vidalia onions, peeled and thickly sliced
2 red peppers, cut into large strips
2 ripe tomatoes halved and sliced
pizza sauce (from above BBT Pizza)
6 slices provolone cheese
1/4 cup fontina cheese, freshly grated
1/4 cup good quality parmesan cheese
1/4 cup fresh basil
1/2 cup portabella mushrooms, sliced:
Grill onions and peppers until nicely charred:
Let cool and give them a rough chop. Spread sauce generously over pizza, then layer with the cheeses and the chopped onions and peppers:
Then lay down the fresh basil leaves, sliced mushrooms, and top with another thin layer of freshly grated Parmesan:
Cook per above instructions:
Now back over to me, Scott – the Original Grillin Fool, and pizzas I did on my kettle. For those of us not blessed with the spending power to afford the amazing Big Green Egg, I thought I should demonstrate on a kettle.
For the crusts, I went with fresh dough from Trader Joe’s. $1.19 per wad of dough:
Place some flour on the board and knead out the dough into a good basis for the toppings:
It takes a little bit of work but it is definitely worth it:
While you see four different pizza crusts above I am only going to show one pizza being made. I made two on the grill and the other two in the oven just to get them all cooked in a reasonable amount of time. And let me say it was pretty informative to do some in the oven and some on the grill to compare and contrast. And there just wasn’t a comparison. The grilled pizzas were light years better than the ones in the oven.
Now for the toppings of one of the pizzas I grilled. This is not a traditional pizza. No red sauce or meat. Olive oil, cheese, fresh tomatoes and fresh basil.
First I brushed olive oil on the top of the crust:
Then out to my basil plant for some fresh basil:
I grow four things I cook with. A basil plant in this pot every year. A pot with rosemary. Five tomato plants. And this year two yellow bell pepper plants. The first three things I mentioned absolutely thrive in the sweltering heat of the St. Louis Summers. We’ll see how the peppers do. This is my first year for them. All that being said, I highly recommend growing basil yourself. Loads better than the dried stuff.
Now I topped the pizza with a combination of shredded mozzarella and cheddar cheese, fresh basil, some slices of a very ripe tomato and some grated Asiago on top:
The pizza is ready for the grill. So now it’s time to get the grill and such ready. And of course a pizza stone is needed:
I have coals covering pretty much the entire surface of the grill:
Here is the stone on the grill elevated by the bread pans, which is not really needed except I had a raging hot fire. I probably should’ve done a half a chimney and skipped the bread pans to elevate the stone as I’m not sure what they actually did for me:
The lid was closed to get the stone up to temp before putting the pizza on.
Here is where I ran into a little problem. Having never worked with real dough before I had no idea how sticky it was. I did not put that much flour underneath the dough on the cutting board. So my pizza dough stuck to the cutting board when I tried to transfer it to the stone. It literally took 3 people with spatulas to get the pizza transferred and my once somewhat circular pizza became a bit misshapen:
So be sure to have plenty of flour or cornmeal under the pizza when you are prepping it. It didn’t affect the flavor, but it was a bit of a pain in the butt. As you can see here after 10 minutes at about 350 the pizza is looking good:
And here we have it after 20 minutes:
One a side note, make sure the grill is good and hot. I did not add more coals after the first pizza and in the time between cooking the first and second pizzas the temp dropped quite a bit. Despite leaving the pizza on for 30 minutes, it wasn’t as good as this one. So be sure to keep the temp up.
If you have any questions about the above dishes please feel free to comment below or email Tom or myself. Also, if you have a pizza recipe you’d like to share with the Grillin’ Fools, feel free to leave it below.
Also, you can follow the Grillin’ Fools on Facebook and post your own grilling pictures, share grilling recipes, or join the general grilling conversation.
On another side note, a member of the Grillin’ Fools is no longer with us. I grilled the pizzas on a Thursday night and on Saturday the Grillin’ Beagle was put down. After 15 years of never leaving my side, the pain was too much for her to handle. Two pain pills a day were not enough and thus we did what needed to be done. This was the last time she grilled with me. As you can see she really enjoyed grilling with me:
I lost a piece of my heart when she passed on. She will always be missed but never forgotten. I’m just happy she is not in any more pain even though my heart still is. Goodbye little beagle…