If you haven't ever made pizza on the grill, now is the time to try! This homemade pizza dough recipe is so easy to put together, then cooked on a grill, the crust is perfectly crispy with a delicious smoky flavor. Lastly, this homemade pizza recipe is topped with marinara, Italian sausage, ricotta cheese, and fresh oregano!
Grilling pizza is one of our favorite summertime dinners. It has such a unique flavor and the crust gets perfectly crispy with beautiful grill marks. Plus, you can still get fresh homemade pizza without heating up the house by turning on the oven.
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🍕 Ingredient notes
- Pizza dough - This homemade pizza dough recipe is adapted from Sugar Spun Run's Best Pizza Dough Recipe. It's easy, has an amazing flavor and tastes perfect when cooking pizza on the grill. Alternatively, store bought pizza dough can be used. You will need about 2 pounds of pizza dough for two 12 inch pizzas.
- Marinara - I like using my old school italian gravy that I keep on hand for pizza, pasta and other meals. You can also use your favorite store bought pizza sauce. You will need about 1 ½ cups of sauce for the two pizzas.
- Toppings - This recipe includes Italian sausage, ricotta cheese and fresh oregano for the toppings. However, you can add your favorite toppings to this pizza! See below for more pizza topping ideas.
🔪 Step by step instructions
First, whisk together half of the flour with the yeast, sugar, Italian seasoning, and garlic powder. In a small bowl, stir together the warm water, some olive oil, and salt. Then, mix the wet ingredients with the dry ingredients to form a thick paste. Slowly add the remaining flour, one half cup at a time until the dough forms a ball. Turn it out onto a floured surface and knead till smooth and elastic. Next, add some olive oil to the bowl and roll the dough around in it to cover it.
Cover the bowl with plastic wrap and allow to rise till doubled in size, about 30-45 minutes. Preheat the grill and lightly dust a 12" pizza stone with cornmeal. Place the pizza stone on the grill to preheat. Punch down the risen pizza dough and divide into two equal pieces. Stretch one of the pieces out until it's approximately 12 inches round and place on the pizza stone. Gently press it onto the stone into an even layer.
Next, brush the dough with olive oil, close the grill and precook the dough for 5-7 minutes. Using tongs, slide the crust off of the pizza stone and directly onto the grill grates. Top the pizza crust with marinara, Italian sausage, and ricotta cheese.
Close the grill and finishing cooking until the cheese and sauce are bubbling and the crust is cooked. Keep an eye on the crust to make sure it's not burning and reduce the heat if needed. Remove the pizza off of the grill and sprinkle it with fresh oregano leaves. Repeat with the remaining piece of dough.
⭐ Top tip
Make sure to sprinkle the pizza stone generously with cornmeal before adding the pizza dough onto it. It helps to prevent sticking and makes it easy to slide to the grill grates when needed.
Print📖 Recipe
Pizza on the Grill
- Prep Time: 25 minutes
- Rising Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 35 minutes
- Yield: 8-10 servings 1x
Description
Learn how to cook the best pizza on the grill! Homemade pizza dough is cooked on the grill, then topped with sausage, ricotta, and oregano!
Ingredients
- 4 cups all purpose flour, divided
- 4 teaspoons dry active yeast
- 1 Tablespoon granulated white sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 ½ cup warm water
- ½ cup olive oil, divided
- 1 ½ teaspoons kosher salt
- cornmeal
- 1 ½ cups marinara
- 12 ounces cooked ground Italian sausage
- 9 ounces ricotta cheese
- fresh oregano leaves
Instructions
- In a large mixing bowl, whisk together 2 cups of the flour with the yeast, sugar, Italian seasoning, and garlic powder.
- In a small bowl, stir together the warm water, ¼ cup of the olive oil, and salt.
- Add the wet ingredients to the dry ingredients and stir together to make a thick paste. Slowly stir in the remaining flour, one half cup at a time until the dough starts to form a ball.
- Turn the loosely formed dough ball out onto a floured surface and continue to knead for about 5 minutes until the dough is smooth. If the dough is too sticky, add more flour. The dough should be tacky to the touch, but not sticky.
- Add 1-2 Tablespoons of the olive oil to a clean bowl and add the dough. Roll the dough around in the olive oil so that it is completely covered with it. Brush the olive oil up the insides of the bowl as well to prevent sticking as the dough rises. Cover the bowl in plastic wrap and allow to rise in a warm spot until doubled in size, about 30-45 minutes.
- When the dough has almost finished rising, preheat the grill to medium high heat or approximately 375˚. Lightly dust a 12" pizza stone with cornmeal and place it on the grill to preheat.
- While the pizza stone is preheating, remove the plastic wrap from the bowl with the dough in it and punch down the dough. Divide the dough into two equal pieces.
- Take one of the pieces of dough and lightly stretch it out until it's the size of the pizza stone. Add the dough on top of the pizza stone and lightly press it onto it until it covers the stone in an even layer.
- Generously brush the dough with olive oil and close the grill and allow the crust to prebake for 5-7 minutes. When the olive oil is bubbling on top and the crust is slightly browned and no longer soft, it's ready to move to the grill grates.
- Using tongs, slide the crust off of the pizza stone and directly onto the grill and move the pizza stone off the grill.
- Top the pizza crust with half of the marinara, half of the Italian sausage, and half of the ricotta cheese.
- Close the grill and cook an additional 5-7 minutes, until the cheese and sauce are bubbling and the crust has finished cooking. Check the pizza halfway through cooking to make sure it's not burning. If the bottom is cooking too quickly, reduce your heat down to medium.
- Using tongs, remove the pizza from the grill and onto a cutting board or serving platter.
- Repeat steps 8-13 with the remaining piece of dough. Sprinkle finished pizzas with fresh oregano leaves.
Notes
- Recipe yields 2 - 12" pizzas
- Pizza dough recipe adapted from Sugar Spun Run's Best Pizza Dough Recipe
- Category: Main Course, Side Dish, Snack
- Method: Grilling
- Cuisine: American, Italian
Keywords: pizza, grilling, summer, ricotta, sausage, marinara, oregano
🍕 Pizza topping ideas
- Meat - salami, diced ham, grilled chicken
- Cheese - fresh mozzarella, parmesan, provolone
- Vegetables/Fruit - peppers, grilled vegetables, pineapple, olives, garlic, fresh herbs
- Sauce - alfredo sauce, pesto, olive oil
🥘 Alternative cooking methods
- Oven - These pizzas can be cooked in an oven at 475˚, either on a baking sheet or pizza stone. Pre-bake the crusts for 5 minutes before adding toppings and placing them back in the oven to finish cooking.
💭 Frequently asked questions
If you don't have a pizza stone, use a baking sheet sprinkled with cornmeal to prebake the crust on the grill or in the oven. Prebaked crusts can then be moved from the baking sheet to the grill grates.
♨️ More grilling recipes
If you loved this recipe for pizza on the grill, check out these other recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
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