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Pizza on the Grill Recipe
Pizza on the Grill Recipe photo by Taste of Home

Pizza on the Grill Recipe

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Meet the Cook: Pizza is such a favorite at our house I make it at least once a week. When the heat and humidity are up there, though, the last thing that I want to do is turn on the oven. So I just move my recipe to the grill - the barbecue flavor mingling with the cheese tastes delicious. Our family of pizza-lovers includes my husband, a daughter who's 10 and a son who's 7. -Lisa Boettcher, Columbus, Wisconsin
TOTAL TIME: Prep: 30 min. + resting Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + resting Grill: 10 min.
MAKES: 4 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2-3/4 to 3 cups all-purpose flour
  • 2 cups cubed cooked chicken
  • 1/2 to 3/4 cup barbecue sauce
  • 1/2 cup julienned green pepper
  • 2 cups (8 ounces) shredded Monterey Jack cheese

Nutritional Facts

1 serving equals 757 calories, 31 g fat (13 g saturated fat), 113 mg cholesterol, 1525 mg sodium, 73 g carbohydrate, 3 g fiber, 44 g protein.


  1. In a large bowl, dissolve yeast in water. Add the oil, sugar, baking soda, salt and 2 cups flour. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in. circle. Transfer to a greased 12-in. pizza pan. Build up edges slightly.
  3. Grill, covered, over medium heat for 5 minutes. Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted. Yield: 4 servings.
Originally published as Pizza on the Grill in Country Woman July/August 1997, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 12, 2013

"This pizza had a great taste. I did use a pouch mix crust to save time. Looking forward to trying this crust recipe in the future. I also substituted onions for the green peppers. I used not quite 3/4 cup of BBQ sauce and thought it was a little too much. The next time I would use the 1/2 cup."

Reviewed Sep. 24, 2012

"I have made this recipe so many times I have lost is t-h-a-t good! I also make it in the oven. Set to 350 degrees. I saute my onions and peppers in a little olive oil before adding on top and my BBQ is 1/2 bulls eye original and 1/2 Heinz 57. Combo that with a good cojack cheese...MMMMMMM. Love this crust. Very different and everyone loves it. I also cook it on a pizza stone with parchment paper underneath, par cooking it for 6 minutes before adding toppings. If you love BBQ chicken, you will enjoy this."

Reviewed May. 25, 2012

"Our first grilled pizza! Very easy to prepare and the crust was delicous. This receipe will be used over and over again this summer."

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