If you want gourmet pizza, the answer isn’t a trip to a fancy restaurant or a big city. As we’ve already shared, you can make this type of fare from the comfort of your kitchen by using proper oven technique and trying new sauces. What other methods can make your homemade pizza unique? Why not try grilling it?

Homemade Grilled Pizza Recipe

This is a picture of homemade margherita pizza on the grill.

Follow this recipe for delicious margherita pizza cooked on the grill!

This grilled pizza was seen on Good Eats with Alton Brown and includes a recipe for dough plus three ways to dress it up. Which of these homemade gourmet pizza recipes will you try first?

Ingredients:

Dough – enough for 3 (16-inch) round pizzas:

  • 16 ounces all-purpose flour, plus extra for peel and rolling
  • 1 envelope instant or rapid rise yeast
  • 1 Tablespoon kosher salt
  • 10 ounces warm water, approximately 105 degrees F
  • 2 Tablespoons olive oil, plus 2 teaspoons for bowl
  • 1 Tablespoon malted barley syrup

Chef’s Note: 2 teaspoons molasses can be substituted for the Barley syrup. Check out FoodSubs.com for sweetener substitutes.

Margherita topping – enough to top 1 (16-inch) round pizza:

  • 1 large tomato, cut into 1/3-inch thick slices
  • 5 to 7 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2-ounce grated Parmesan
  • 1 1/2 ounces part skim mozzarella, shredded
  • 4 to 6 large basil leaves, shredded

Date and prosciutto topping – enough to top 1 (16-inch) round pizza:

  • 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
  • 3 to 6 teaspoons olive oil, divided
  • 1/2-ounce grated Parmesan
  • 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
  • 4 whole dates, pitted and finely chopped
  • 1 teaspoon fresh thyme leaves

Special equipment: 2-pound weight (use 2 cans of soup or canned vegetables).

Pizza cracker:

  • 2 to 4 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper

Special equipment: Vise-Grips

Directions:

This is a picture of date and prosciutto pizza on the grill.

Don’t miss this recipe for grilled date and prosciutto pizza!

Pizza Dough:

Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the pizza dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the margherita pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the pizza dough into a 16-inch round, rotating and stretching the dough as you go (it is ok if it isn’t perfectly round, it is the thickness that is important). Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the pizza dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the grilled pizza to a cooling rack and let rest for 3 minutes before slicing.

To shape and cook the date and prosciutto pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate and a 2-pound weight. Set aside at room temperature for 20 minutes.

Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the pizza dough into a 16-inch round, rotating and stretching the dough as you go (it is ok if it isn’t perfectly round, it is the thickness that is important). Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the grilled pizza to a cooling rack and rest for 3 minutes before slicing.

To shape and cook pizza cracker:

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper to taste. Attach the vise-grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

Click here to download these grilled pizza recipes.

How else can you make a homemade gourmet pizza? Stay tuned for the last post in this series, where I’ll share tips for using leftovers as toppings!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.