Grilled pizza is my favorite way to make homemade pizza right now. On the rare occasion that I think about it a day ahead of time, I like to make this pizza dough, but if I’ve only got an hour, I use this one hour pizza dough recipe. The grill gives the dough a nice lightness with just a bit of crunch from the high heat. There are a few things to keep in mind when grillin' up a pizza, but overall, it’s really quick and simple.
To start, make sure you have all of your topping ingredients, sauce and shredded cheese ready to go and next to the grill before you throw the dough on. The process can move a bit fast and you don’t want to be running back and forth to the kitchen to grab what you forgot.
Preheat the grill to medium high.
Roll out your dough on a floured surface.
You’ll have to move the dough to something that you can carry to the grill. The best option is a pizza peel, if you have one, they are a great tool when grilling pizza.
If you don’t have one, a large cutting board will work well.
Next, brush the dough on one side with olive oil.
Transfer the dough to a hot grill, oiled side down (you can also try sliding it onto the grill without oiling it, but there is a chance it will stick). If you’re using a pizza peel, you can flip it like a pancake onto the grill (it’s what I do) or have someone help you transfer it. That’s the hardest part, once you get that down, it’s pretty simple.
Next, brush the top side with olive oil.
Once the underside of the dough has started to form grill marks (about 3 to 5 minutes), flip the dough. The dough will have stiffened by now, making flipping the dough pretty easy. Use the peel if you have it, or a large grill spatula.
Immediately top with your chosen toppings.
Close the lid and allow to cook until the dough is cooked through and the cheese has melted, about 5-8 minutes. Transfer to a serving tray.
Grilled Reuben Pizza and How To Make Grilled Pizza
Ingredients
- 1/4 cup dijon mustard
- 1/4 cup olive oil (plus additional for the grill)
- 1 lb pizza dough
- 2 cups shredded swiss cheese
- 3/4 lb corned beef, chopped
- 1 cup sauerkraut
Instructions
- Preheat the grill to medium high.
- whisk together the olive oil and mustard, set aside.
- Roll out your dough on a floured surface.
- You’ll have to move the dough to something that you can carry to the grill. The best option is a pizza peel, if you have one, they are a great tool when grilling pizza. If you don’t have one, a large cutting board will work well.
- Brush the dough on one side with olive oil.
- Transfer the dough to a hot grill, oiled side down.
- Brush the top side with olive oil. Once the underside of the dough has started to form grill marks (about 3 to 5 minutes), flip the dough.
- Brush with mustard mixture, top with cheese and then corned beef.
- Close the lid and allow to cook until the dough is cooked through and the cheese has melted, about 5-8 minutes. Transfer to a serving tray, sprinkle with sauerkraut.
Notes
You can also drizzled the pizza with Thousand Island dressing just prior to serving for a bit more of the Reuben flavor!
